Besan Burfi / Chickpea Flour Burfi / Gram Flour Burfi

I love Mysore Pak, don’t you? But the guilt of consuming the amount of  ‘good fat’ that goes into it is huge. Using a portion of oil to reduce the amount of ghee is definitely a huge compromise on the taste. Indulge on this melt-in-mouth Besan Burfi instead.

Ingredients:

Ghee – 1/2 cup + 1 teaspoon for greasing
Hot Milk – 2 tablespoons
Saffron Strands – 10
Water- 1/2 cup
Sugar – 1 cup
Chick Pea Flour / Gram Flour / Besan – 1 cup
Salt – a pinch
Cardamom Powder – 1 teaspoon
Almond, slivered – 1 tablespoon
Pistachio, slivered – 1 tablespoon

For Aid:

A plate or tray to spread the burfi

Method:

1. Grease a plate or tray with ghee.
2. Soak saffron stands in hot milk. Keep aside.
3. In a small pot or pan take water and sugar. Boil until it reaches a single thread consistency. To check the consistency, take a drop of the syrup between your thumb and index finger and pull the fingers apart. The syrup should form a single string. Immediately turn of the heat.
4. Now take ghee in a pan. Add gram flour. Set the flame to medium low and fry the flour mixture. The mixture will be crumbly when you begin with but eventually will thin down and get a runny consistency.
5. Add a pinch of salt. Keep stirring the mixture until the hue turns to slightly brown.
6. Pour the prepared sugar syrup, stir the mixture continuously on medium flame.
7. Add cardamom powder and saffron milk. Continue to stir until the mixture leaves the sides of the pan. Do not wait until the mixture comes together to form lump. Pour the mixture onto a greased plate or tray and tap the plate on the kitchen platform a couple of times so that the mixture settles down to form an even layer. The mixture will be a soft and a little runny but will harden on cooling.
8. Immediately spread slivered almonds and pistachios on top of the layer and press them gently using a spatula.
9. Once cooled completely, cut into pieces and serve.