Besan, fine ground chickpea flour (can use coarse ground but texture will be crunchy) – 3 cups, sifted
Ghee – 1 cup
Sugar – 1 ½ cups
Cardamom powder – 1tsp
Nuts of choice (silvered almonds, crushed pistachios or crushed cashews) for garnish- ¼ cup
Line a 9×9 baking pan with foil or parchment and set aside.
“Toast” the sifted besan flour in a hot dry pan. Stir gently on low heat so the flour gets evenly warmed and cooked. Keep stirring for about 15 minutes. The flour should be a dark golden yellow (do not let it burn). Low and slow. (This step can be omitted but it is highly recommended as it helps the flour caramelize and develop a nutty taste). Set the toasted besan aside.
Add ghee to a hot pan. When ghee is completely melted, which will take only about 2—3 minutes, add the toasted besan.
Stir continuously. The besan will seize up but as you continue stirring it will become a smooth paste. Continue stirring until the ghee separates out of the mixture. This should take about 10 – 15 minutes. Remove pan from heat and add the cardamom powder and the sugar. Stir vigorously to incorporate and then pour the mixture into the lined baking dish and spread it evenly. Smooth with a spatula.
Sprinkle the crushed pistachio or almonds (I used almonds and rose petals) and allow the burfi to cool and set, about 45 minutes to an hour. Lift the parchment and cut into squares or diamonds. Enjoy!
Notes and Instructions
Ghee (Clarified butter)
Good quality butter, unsalted – 1 lb.
Melt butter in a heavy bottom pan over medium flame. Reduce heat to a simmer.
The milk solids will separate and float to the surface.
Skim the white milk solids off the surface. Continue to do this as they rise to the surface.
Once no more milk solids are rising to the surface, there will be some settling on the bottom. When the solids at the bottom turn golden brown and the butter oil is clear, you have clarified the butter.
Remove pan from heat and strain the ghee into a heat proof container.
Store in a glass container at room temperature (good for 3 months) or refrigerate for up to a year.
Recipe and photo credit: Vinola Munyon Email: firstname.lastname@example.org