Gur besan burfi
A traditional Indian sweet made with ghee, gram flour and jaggery; perfect for the Indian festive season or all year round as a treat.
Ingredients
- ¾ cup ghee
- 2½ cup besan ( gram flour)
- ¾ cup gur ( jaggery), add more or less
- 1 tsp ground cardamom
For garnishing-
- chopped nuts ( I used almonds and pistachios), dried edible rose petals (optional) and edible silver foil ( optional)
Instructions
- Grease an 8 inch square pan with little ghee and keep aside.
- In a thick bottomed pan over medium heat, ( I used a non stick pan), add the ghee and warm slightly.
- Reduce the heat to low and add the gram flour and mix well.
- Continue stirring the mixture for about 10 minutes. Do not be concerned if the mixture keeps changing the texture. At on point, it will be quite liquidy too. This is perfectly normal.
- Mix in the ground cardamom and continue stirring the mixture for another 5-7 minutes or until the gram flour changes colour slightly. It will leave a beautiful aroma too. The mixture might be quite soft at this stage.
- Turn off the heat, add the jaggery and continue to mix until the jaggery melts completely. As the pan and the mixture is still hot, the jaggery will melt easily.
- Mix well and transfer the mixture to the greased pan.
- Using a spatula, spread out the mixture in the pan and smooth the top.
- Sprinkle some chopped nuts and edible dried rose petals and gently push it into the mixture so that it sticks. I also added bits of edible silver foil.
- Leave the pan for about 2-3 minutes and then cut them into desired shapes and sizes. I cut them into 16 squares.
- Let the burfi cool completely before taking them out. It will firm on cooling.
- Store any leftovers in air tight containers.