Besan Burfi Sweet Gram Flour Squares Recipes

Steps:

• Grease a shallow dish/pan with some ghee.
• In a frying pan, heat 1 tablespoon of ghee and fry cashewnuts until golden; remove.
• To the same ghee, gradually add the besan, stirring gently.
• Fry on low heat until golden brown; remove and set aside.
• Now in the same frying pan, heat 1 cup water and add sugar.
• Boil on low heat until the sugar dissolves.
• Increase flame and boil briskly until a thick syrup is obtained.
• Add the dessicated coconut and fried besan.
• Stir until the mixture solidifies and starts to leave the sides of the pan.
• Add the rest of the ghee and saffron; mix well and allow to cook for a couple of minutes.
• Remove from flame, add the nuts, cardamom powder and mix well.
• Pour into the greased dish, and while still warm, cut into 1.5 inch squares.
• Cool completely and store in an airtight tin.

Steps:

• Take flour in a large shallow dish.
• Mix in semisolid ghee and rub through flour with fingers.
• Press down flour together, sprinkle milk, keep aside for 5 minutes.
• Meanwhile, in a large pan, add enough water in sugar to just immerse it.
• Heat and bring to a boil.
• Make a syrup of 2-1/2 thread or soft ball test.(refer features for syrup details).
• Pass flour little by little through a large holed sieve, gently.
• The sieved flour must be like fine crumbs.
• Heat ghee in a large heavy skillet.
• Add crumbs and fry gently stirring continuously, till aroma exudes strongly.
• Add cardamom, yogurt, and stir continuously all along asthe bottom may burn.
• Add prepared syrup, (hot but not boiling).
• Take off fire, stir gently 'til well blended and mixture starts to thicken a bit.
• Pour into a large walled plate or tray, cool.
• When warm mark and cut with sharp knife, into squares or diamond shapes.
• Gently pry off with a spatula or knife.
• Cool completely before storing in airtight containers.
• This has a shelf life of 3 weeks or more.