“Kuch meetha hojaye” shall ever remain my favorite pick up line:)
Yes yes I surely love my desserts than anything else, sigh ! And with all the festivities I feel over joyed being able to get to gorge on those delicacies.
Though i’m not the person who awaits a celebration for sweets but they add on to the reason for sure :)
With Dussehra just hours away I bring to you my childhood indulgence Besan Burfi, which also happens to be the must make at my native till date, for this particular festival.
Besan Burfi is a delicious make ahead dessert prepared using the basic ingredients like Gram flour, sugar, mawa and of course ghee.This can be easily prepared, stored and indulged at any time of the day.
Ingredients:
Yields 18-20 Pieces
Method :
- We begin making Besan Barfi Recipe, in a deep non stick pan or kadai add Ricotta cheese and cook on medium heat until most of the moisture evaporates and turns aromatic.
- Now our mawa made using ricotta cheese is ready. Scoop it into a bowl and set it aside.
- To the same pan, add the ghee and oil. You can add only ghee as well. Allow it to heat up slightly.
- Add the gram flour and roast on medium heat stirring continuously.
- After four to five minutes, you can observe that the gram flour turning frothy and bubbly.
- Continue stirring and roasting for 6 to 8 minutes or until the froth settles, most of the bubbles disappear. And also until its aroma is felt and turns golden in color.
- Now sprinkle a few drops of water (1 to 1-1/2 teaspoons) precisely after which tiny white bubbles will be formed. This makes the flour slightly grainy that helps in its texture.
- Continue roasting on medium heat until all the droplets disappear say for about 4 to 5 minutes.
- Later turn off the heat and the place the pan over cold water bath (pan or a larger plate filled with water up to an inch or two depending on the size of your kadai / pan) to cool the mixture until luke warm.
- Once the mixture is cooled add the roasted mawa/khoya.
- Work with the wooden spatula or spoon and ensure to mix it thoroughly without any lumps.
- Now add the powdered sugar and cardamom powder. Blend them well with mawa and besan mix. This might take a little effort, if you're unable to mix it with spoon or spatula, use your hands.
- Grease and line a square pan with parchment with hanging ends. As it helps to remove the set dessert mixture in one go and eases the process of cutting into shapes.
- Press the dessert mix on to the lined pan leveling its top with back of a spoon or bowl or glass for that matter any flat object to a smooth and even surface.
- Set the pan in a dry place for about 20 minutes and not more. Later holding the hanging edges of the parchment remove it from the pan on to a flat surface.
- Sprinkle chopped nuts evenly. Roll the rolling pin over it so that nuts stick on to it firmly.
- Trim it's uneven edges if any, and cut into desired shapes using a knife or pizza cutter.
- Remove them on to a serving plate and enjoy !
- I have used mawa made using ricotta cheese but any type of mawa either store bought or home made can be used.
- 300 gm ricotta cheese yielded 200 gm of mawa to me, As every product yields different results please trust your scale here.
- Do not over roast the mawa , just cook it for few minutes until it turns pale golden.
- I added a combination of ghee and oil as its almost winter here and the temperature is in single digits mostly. But one can surely use only ghee.
- Roast the gram flour on medium heat until it attains perfect gold color.
- Do not over roast or under roast as it might effect the texture and taste of burfi.
- I simplified the procedure by adding powdered sugar but two string sugar syrup can be added as well but this takes overnight to settle and firm up.
- Lining your tray with parchment helps in removing the set burfi easily.
- Prepared burfi can be stored in an airtight container and be enjoyed up to two weeks depending on weather conditions.
 Yes yes I surely love my desserts than anything else, sigh ! And with...){kind=link}
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