Besan (gram flour) Barfi/Besan Burfi or Besan ki Mithai step by step instructions:
Let us start cooking!!!
Ingredients:
Gram flour (besan): 1 cup
Clarified butter (ghee): ¼ cup
Water: ¼ cup
For the syrup
Sugar: little less than a cup
Water: ½ cup
Cardamom (Elaichi): 9-10 (ground)
Saffron strands: 10-12 (dissolved in 1 tsp warm water or milk)
Clarified butter for frying
Almond slivers for garnishing
Method:
1. In a plate take gram flour and mix in the clarified butter.
2. Mix well.
3. See that when you press the besan in your palm and open up the palm, the besan should be in the form of ball. (The same method by which we prepare the dough of samosas)
4. Knead it with the help of water. Add little water at a time. The dough should be stiff.
5. Make 5 equal balls out of it and press them in the shape of disc (muthiya).
6. Poke the discs with the help of knife.
7. Heat ghee in a kadai.
8. Put one besan disc and fry on very low flame until brown from both the sides. It will take around 8-9 minutes.
9. Similarly fry all other discs.
10. Let them cool and break them into pieces.
11. Grind them evenly but not very finely.
12. Take 1 tsp of ghee in a kadai and put the ground besan into it.
13. Stir continuously for approximately 10 minutes or until you see a color change.
14. Take out that in a plate.
15. Now in a kadai take sugar and water.
16. Make 1-1/2 thread consistency sugar syrup (chasni). (You should be able to see a thread while dropping the syrup from a spoon or while checking it in between your thumb and index finger). (The images below are just one click before or after the main image. Could not capture the main image.)
17. Add cardamom powder and saffron water.
18. Now switch off the gas and add the ground mixture we just prepared.
19. Mix well. Make sure no lumps remain.
20. Do not worry if you see that it is more like a halwa rather than a barfi. Check image.
21. Now let it rest in the kadai for at least an hour.
22. Grease a dish with ghee.
23. After an hour you will see that the mixture has thickened up to certain extent.
24. Pour it in the plate.
25. Tap the plate gently.
26. Garnish with almond slivers.
27. Now let the plate rest for 4-5 hours or more depending on whether the barfi has settled or not.
28. After that mark the pieces and take out on a plate. (The barfi will mix if it has not been cooled properly)
29. Just look at the texture of it. Besan barfi prepared this way is the best I can say :-)
Tips:
1. The dough should be stiff like that of poori dough.
2. Always fry the muthiyas on low flame.
3. It is compulsory to cook the ground mixture; it gives a much better taste.
4. Be careful about the consistency of the sugar syrup; if thin then the barfi shape won’t come and if very thick then just be careful of your teeth ;-)
5. Always take the kadai off the flame while mixing sugar syrup and mixture as the barfi can become gooey if you keep the flame on.
6. Besan has a tendency to absorb water so when you find the mixture to be runny after mixing with syrup, do not worry. This barfi takes time to settle down and form a real barfi.
7. Do not wait for the mixture to become tight in the kadai itself. Remember to pour it in plate as soon as you find it thickening up.
See you soon with a new recipe till then Happy Cooking!!!
Happy Janamashtmi to all!
Besan barfi is that one mithai which I make very frequently. And the whole credit goes to my hubby as he is very fond of besan barfi.
I personally don’t prefer making that besan barfi which is dry in texture. Hence the procedure which I follow (yes, learned it from my mom; she is the best cook I’ve ever met) is long but the outcome is heavenly and is so very perfect in texture, just the way I and my hubby like it.
So without wasting any single minute do try it and let me know your feedback.
Besan barfi is that one mithai which I make very frequently. And the whole credit goes to my hubby as he is very fond of besan barfi.
I personally don’t prefer making that besan barfi which is dry in texture. Hence the procedure which I follow (yes, learned it from my mom; she is the best cook I’ve ever met) is long but the outcome is heavenly and is so very perfect in texture, just the way I and my hubby like it.
So without wasting any single minute do try it and let me know your feedback.
Let us start cooking!!!
Ingredients:
Gram flour (besan): 1 cup
Clarified butter (ghee): ¼ cup
Water: ¼ cup
For the syrup
Sugar: little less than a cup
Water: ½ cup
Cardamom (Elaichi): 9-10 (ground)
Saffron strands: 10-12 (dissolved in 1 tsp warm water or milk)
Clarified butter for frying
Almond slivers for garnishing
Method:
1. In a plate take gram flour and mix in the clarified butter.
2. Mix well.
3. See that when you press the besan in your palm and open up the palm, the besan should be in the form of ball. (The same method by which we prepare the dough of samosas)
4. Knead it with the help of water. Add little water at a time. The dough should be stiff.
5. Make 5 equal balls out of it and press them in the shape of disc (muthiya).
6. Poke the discs with the help of knife.
7. Heat ghee in a kadai.
8. Put one besan disc and fry on very low flame until brown from both the sides. It will take around 8-9 minutes.
9. Similarly fry all other discs.
10. Let them cool and break them into pieces.
11. Grind them evenly but not very finely.
12. Take 1 tsp of ghee in a kadai and put the ground besan into it.
13. Stir continuously for approximately 10 minutes or until you see a color change.
14. Take out that in a plate.
15. Now in a kadai take sugar and water.
16. Make 1-1/2 thread consistency sugar syrup (chasni). (You should be able to see a thread while dropping the syrup from a spoon or while checking it in between your thumb and index finger). (The images below are just one click before or after the main image. Could not capture the main image.)
17. Add cardamom powder and saffron water.
18. Now switch off the gas and add the ground mixture we just prepared.
19. Mix well. Make sure no lumps remain.
20. Do not worry if you see that it is more like a halwa rather than a barfi. Check image.
21. Now let it rest in the kadai for at least an hour.
22. Grease a dish with ghee.
23. After an hour you will see that the mixture has thickened up to certain extent.
24. Pour it in the plate.
25. Tap the plate gently.
26. Garnish with almond slivers.
27. Now let the plate rest for 4-5 hours or more depending on whether the barfi has settled or not.
28. After that mark the pieces and take out on a plate. (The barfi will mix if it has not been cooled properly)
29. Just look at the texture of it. Besan barfi prepared this way is the best I can say :-)
Tips:
1. The dough should be stiff like that of poori dough.
2. Always fry the muthiyas on low flame.
3. It is compulsory to cook the ground mixture; it gives a much better taste.
4. Be careful about the consistency of the sugar syrup; if thin then the barfi shape won’t come and if very thick then just be careful of your teeth ;-)
5. Always take the kadai off the flame while mixing sugar syrup and mixture as the barfi can become gooey if you keep the flame on.
6. Besan has a tendency to absorb water so when you find the mixture to be runny after mixing with syrup, do not worry. This barfi takes time to settle down and form a real barfi.
7. Do not wait for the mixture to become tight in the kadai itself. Remember to pour it in plate as soon as you find it thickening up.
See you soon with a new recipe till then Happy Cooking!!!
Best recipe so far
ReplyDeleteThank you so much
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