Description
Besan Burfi is a popular Gujarathi sweet made with Besan(Gram flour). Many call it Besan burfi, only professional La las(sweet makers) call it by that name. This burfi is made during special occasions and festivals.
| Ingredients-1 | |
|---|---|
| ½ cup | Besan |
| ¾ cup | Milk powder |
| ¾ cup | Sugar |
| ½ cup | Ghee |
| 2 nos | Cardamom |
| ½ cup | Water |
| Ingredients-2 | |
|---|---|
| 6 nos | Cashews |
| 1 pinch | Saffron |
| 1 pinch | Apple green colour |
Instructions
1.Crush the cardamon or coarsely powder them.
2. Take a heavy bottom pan, pressure cooker pans works well. Heat the 1/2 cup ghee and add the besan to it. Keep stirring constantly till the raw smell goes away. Indication 1. The gram flour will literally melt in ghee to form a bubbling effect. 2. You are welcome to taste at this point, you should smell the aroma of ghee and roasted besan, its likely that your whole kitchen might be filled with the aroma. Approximate time for this stage is 3 to 4 minutes on medium flame. Do not keep too long, that would make it very dry. Switch off and let it rest for 5 minutes.
3. Now add the milk powder to the roasted gram flour mixture and stir well to mix and mash the lumps if any. Keep this aside.
4. Take another pan ( non-stick preferred) and dissolve sugar in water. Heat on medium flame and keep stirring. Sugar syrup should come to a rolling boil, when it starts to boil vigorously. reduce flame to low. We have to get a 2 string consistency for this recipe which can be checked by the following methods.
Method 1. Put a drop of the syrup in a glass filled with cold water and it should form a thick string.
Method 2. Press a drop of syrup between your fingers and it should form a long thin string (this is one string consistency), if you keep simmering for few more minutes and test it again, it should form a double string.
When the syrup has reached the desired consistency, first add little apple green colour (optional) and then add the besan mixed with milk powder along with crushed cardamom and toasted nuts.
5. Keep stirring over low flame constantly until it leaves the sides and forms a big lump. Switch off and spread the mixture on a greased tray. Sprinkle saffron and other nuts if preferred, at this stage. Cut into desired shapes while its still warm. Cool and serve.
Notes
Yields about 20(approx) 2″ squares.
The following are optional
1. Colour
2. Chopped nuts. (Has to be toasted with little ghee before adding to the mixture)
3. Saffron
28 Comments
Hello madam,
Was checking out your site for diwali sweets and this one was tempting. Will surely post the feedback on how it came out. BTW, did u use the same quantity of ingredients as present in the terracotta bowls in the pic? Did this quantity yield 20 burfis?
Vaishnavi
Just remembered that I have shown the string consistency in this following recipe. Its 3 string consistency btw.
Sri Lankan Milk Toffee
I think its time to stop msging. Have been here for hours actually since morning.
I missed the 2 string consistency part, Mullai. I mean, I took it out before it happened, I think. I just tried a very little quantity. I couldn't make proper pieces. How does the '2 string' look? Can I get any clues? Very less experience with sweets…
I followed method 2 for checking the consistency. After the thin string when I checked I felt it got thicker. So, I thought I kept it for long and went to the next step.
I have seen ppl following as mam said. But I read another method from a book also tried it. Take syrup in a spoon and pour it from one feet height into the syrup. Do it time to time. First it will just jump down like water. Then it gets the sticky stage. At that stage you will see the one string. Kambi mathiri ilu pattute uthukum. Then you will get two, three, four… After that syrup will become hard… Attaching a pic hope it can help you. (Ok my spoon is so damn big then the pan. he he… Oops forgot to draw the fire…Sry)
Thanks, Dear! Nice explanation. Sincere efforts, Pa! Veetla sweet piriyargal illai. And I'm so health conscious. Obviously, no experience.
Hey Manoo…Nice explaination. Good one dear…Keep it up – loving friend shan
Hiii Akka,
Ekkachakkathuku parattu kidaikuthu… So happy… Will try to do my best.. Thank you… & Happy b-day to you….
Luv,
Manoo
Manoo.. cookingla kuda Masters degree!!
Aiyo masters ellam illa… Kathukutti thaan. Just luv cooking… Sharing whatever I know… I am so proud to be a member here. Also soooooooooooo excited unga kitta iruthu parattuna summava…. Thank youuuuuuuuuuuuu
Hey Manoo.. Kalakura po.. keep up ur good work man,, Nice to see explanation thru picture. A picture is worth a 1000 words. Hope u r doing engg in some archi or designing field. VIJI
Thanks Viji. Btw, Naan design panina en group tension agiduvanga. Ethavathu machine panna kastamanatha than en design irukkum. Pavam pasanga… he he… I am very sure all companies will kick me out if i give such designs… Anyways take care
Hi Mullai,
Actually, had a potluck already in which both the varieties of pongals were in the menu. So, searched for a dessert. Gonna make this… Looks tempting…
Sugan
Hi Mullai…
Thanks for the nice recipe…I just finished making this sweet…Tha taste has come out well…
But I roasted the besan flour for a little longer time by mistake and it turned brown… 🙁
So, the final product turned about to be like choclate burfi in appearance…
I used one powder called Milk Mawa powder which I bought in Indian store. Is it same as the milk powder..?
I am a big fan of ur recipes now and made puliyodhara today morning…It came out excellent…My husband too liked it a lot..
I have also successfully tried out stuffed paratha and Paneer jalfarezi…
Thank you so much for this wonderful work..
Hi Jayathi,
Thank you for your nice words. Chocolate burfi !! sounds good too, think you have given an idea here for me to try. Yeah, every minute counts when u make sweets, I've had so many experiences like this….ha ha…. Milk mawa.. I guess its milk powder, no sure about the brand though. All the very best for your future attempts.
Hi, I'm new to cooking. I just got married and your site is very useful for as I had never cooked before. Basan flour is -ulunthu maavu. Where to buy this? or should I powder the normal ulunthu and use it. Thanks
kalai
Besan flour is not ulunthu maavu. besan flour is kadalai maavu. ulunthu maavu vachu intha sweet panna yenna dhan newly married na kooda thitu dhan vilum hubby kita irunthu paathuma
ha ha ha, thanks for your reply visitor. I can't stop laughing. Nalla velai sonninge, illana good luck to my hubby!! well, if it is kadalai maavu then I have it with me. Thanks again.
Hi mullai, I made this sweet with 1 cup of sugar and it has come out very well. I made it with kesar powder and khoya. I have not tasted the original Mohanthal. truely, this is a very nice recipe. Thanks again!
Hemeetha,
Thanks, can you share the quantity of kesar powder and khoya? so that, it would help others, who would like to try with the same.
Hi mullai,
Here is the modification I did.
For 1 cup of besan flour, I add 1/2 cup of khoya.
I used frozen khoya. inorder to melt, first I heated it in the microwave for 20-30 sec at high power. after kneeding it into a smooth paste, i dried the khoya to a bread crumb like consistency in a hotpan ( less than 5 min).
Then everything else as mentioned in the instruction.
I used 3 pinches of kesar powder.
Dear Hemeetha, nice of you to share this. Thank you very much, sure would help many.
Hi mullai, What does Cnt mean? Can you please give the measure in cups?
Thank you very much…
I am planning to make this sweet today.
Thanks again.
hi Mullai,
Reciepe looks easy n the results are mouth-watering:-)
From where did you buy milk powder? will I get in any indian grocery store?
Thanks,Kamini
kamini,
I have used Amulya milk powder, which I bought from India. But Indian stores do carry this product, check your local stores. Nestle Carnation instant milk powder is also equally good, which is available in all super markets, but most of the time I 've seen non-fat , which tend to end up less tastier. So try to grab Amulya. You can use Khoya, but haven't tried with that yet.
You can use Dutchlady even if its available there. Dont ever go for not fat milk as mam said. I wanted to make milk toffee with that.. It formed a soft ball for a min and then loosened. Taste was horrible…I use calcimax (dutchlady) it turns out well for any milk sweets…
WoW……… mouth watering recipe… Cant wait to try this. will be making next week. btw, where do you buy those clay stuff. both are nice. I wanted to ask you when you posted the cow with chilli parotha. suttutuvan us vanthaal. so cute bowls & trays.
Hi Manoo, I picked those from a Terracotta shop in Pondicherry, India.
Will find it out somehow…. Thanks Mam….