Besan ki Barfi
Besan ki Barfi
“You cannot match a good, homemade besan burfi, slow roasted in wholesome Verka Ghee! It is incomparable! The sweet shops cannot possibly replicate it, because they don’t use good ghee, nor have the patience to ‘bhuno’ the besan like we would. Once the besan is roasted in Verka Ghee, it simply needs the crunch of a handful of nuts and undertones of ‘elaichi’. Make a batch and enjoy it’s divine goodness!”
Besan Burfi ingredients:
- 8 tbsp Verka Ghee
- 1 cup besan
- ¾ cup grain sugar
- 3 elaichi pods
- 2 tbsp chopped almonds or pistachios
- Set up ¼ cup of water to boil and add the sugar to it. Bring to a boil, and cook till it is syrupy and reaches a 2-thread consistency.
- Grind the elaichi seeds to a fine powder and keep aside.
- Use a heavy pan or kadhai and dry-roast the besan for 4-5 minutes. It should darken slightly in colour.
- Add Verka Ghee and continue to roast further till the mixture is brown and fragrant.
- Stir in the sugar syrup and elaichi powder and cook further (about 5-7 minutes).
- Line a tin or a small tray with foil, then scoop out the molten mixture on to it.
- Scatter the broken nuts over the surface while still warm, then press them in while leveling the surface wherever needed.
- Chill for a few hours or until set, then cut neatly into diamonds. Bon appetite !
Note: Make sure that you use fresh besan for making the burfi. A heavy kadhai and lots of patience are needed for the process! If you rush the roasting process on high heat you could end up with a scorched batch which will be bitter. If you stop short before the roasting is completed, the raw taste of the besan will be unpleasant. You could also roll the slightly cooled mixture into laddus. This is a task my children loved doing when they were young!