Besan Ki Burfi (Gram Flour Fudge)
Besan Ki Burfi (Gram Flour Fudge)
Besan ki barfi is sweet like candy and has a fudge like consistency. Made with roasted Besan, butter and sugar, it is then flavored with cardamom and garnished with nuts. Besan Burfi can be served any time of the day. In an Indian household, Burfies are served as cookies or chocolate.
Course DessertCuisine IndianKeyword Candy, Dessert, Fudge, Gram Flour Burfi, Mohan Thal, Sweet
Prep Time 5 minutes minutesCook Time 25 minutes minutesMarinating Time 15 minutes minutesTotal Time 30 minutes minutes
Servings 12 people
Ingredients1 cup besan gram flour2 tbsp sooji samolina1/4 cup almonds coarsely ground badam6 tbsp melted unsalted butter ghee1 cup sugar1/2 cup water8 cardamoms– shelled and seeds crushed1 tbsp pistachios crushed for garnishing
InstructionsGrease 8” flat plate and set aside.In a bowl mix besan and semolina, add about 3 tablespoons of butter mix it well by rubbing with fingers. Mix will become grainy; Let it sit for about 15 minutes.Put rest of the butter in frying pan over medium heat; add besan mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color.Add almonds and roast stirring continuously until the color has change to deep golden brown and also start to smell of the roasted basen, this should take another 6-7 minutes. Turn off the heat. We add the almonds later otherwise almonds will be over roasted.In a saucepan, boil the sugar and water together over medium heat until syrup is little less then 1 thread or 205 degrees F on a candy thermometer. Mix the syrup with flour mixture mix well and pore over greased plate.Sprinkle the sliced pistachios evenly over the top to garnish.Let Burfi cool it takes about 1 hours and cut into 1” squares.
Notes Notes
If syrup is not right consistency Burfi can become very soft or very dry, in any case it is easy to fix.
Burfi is too soft: add little more almond powder or coconut powder. May be make them in ladoo a ball shape little smaller then golf ball and roll them in almond or coconut powder.
Burfi is very dry: sprinkle hot water as needed about 2-3 tablespoons over Burfi and mix it.
Besan Burfi also good for home made gift snack, some more suggestions Moog Dal Ladoo, Apple Coconut Burfi a perfect gift for vegan friend.
Besan ki Burfi Recipe: How to make Besan ki Burfi
Besan ki Burfi, also known as Gram Flour Fudge, is a popular Indian dessert that is loved for its rich flavor and melt-in-your-mouth texture. Made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts, this sweet treat is a favorite during festivals, celebrations like Diwali or Party. Besan ki Burfi is relatively easy to make and requires only a few ingredients, making it a beloved homemade sweet in Indian households.
Benefits of Besan ki Burfi:
Simple Ingredients: Besan ki Burfi requires minimal ingredients that are commonly found in Indian kitchens, making it an accessible and budget-friendly dessert option. With just gram flour, ghee, sugar, and a few flavorings, you can whip up a batch of delicious Besan ki Burfi in no time.
Customizable: While the basic recipe for Besan ki Burfi is simple and straightforward, it can be customized to suit individual taste preferences. You can adjust the sweetness, flavorings, and texture of the burfi by varying the amount of sugar, adding different spices or essences, or incorporating nuts and dried fruits.
Other Variations of Barfi:
Til ki Barfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
Carrot Barfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
Badam Barfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
Coconut Barfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.
Tips for Making Perfect Besan ki Burfi:
Roast the Gram Flour Well: Properly roasting the gram flour is essential for achieving the right flavor and texture in Besan ki Burfi. Roast the gram flour on low heat, stirring continuously, until it turns golden brown and aromatic.
Use Fresh Ingredients: Use fresh and high-quality ingredients, especially ghee and nuts, for the best results. Fresh ghee has a rich and buttery flavor that enhances the taste of the burfi, while fresh nuts add crunch and texture.
Be Patient: Making Besan ki Burfi requires patience and attention to detail. Cook the burfi mixture over low heat, stirring continuously, until it thickens and starts to leave the sides of the pan. This ensures that the burfi sets properly and has the right consistency.
Cut Carefully: Once the Besan ki Burfi is set and cooled, cut it into neat squares or diamond shapes using a sharp knife. Dip the knife in warm water between cuts to prevent sticking and ensure clean edges.
FAQs:
Q: Can I store besan ki burfi?
A: Yes, you can store besan ki burfi in an airtight container at room temperature for up to a week. However, it’s best enjoyed fresh.
Q: Can I make besan ki burfi vegan?
A: Absolutely! You can substitute melted ghee with vegan butter or coconut oil to make it vegan-friendly.
Q: How do I fix besan burfi if it turns out too soft or too dry?
A: If the burfi is too soft, add a little more almond powder or coconut powder to thicken it. If it’s too dry, sprinkle some hot water over it and mix well to restore moisture.
Q: Can I make besan burfi without sugar?
A: While sugar is traditionally used to sweeten besan burfi, you can substitute it with jaggery or a sugar alternative like stevia for a healthier option.
In conclusion, besan ki burfi is a delightful Indian sweet that’s relatively easy to make and offers a myriad of variations to suit different preferences. Whether you’re celebrating a festival or simply craving a sweet indulgence, this timeless treat is sure to impress with its irresistible taste and aromatic essence.
The post Besan Ki Burfi (Gram Flour Fudge) appeared first on Manjula's Kitchen.
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