Coconut Besan Burfi RecipePrep Time : 5 minutes | Cook Time : 15-20 minutesRecipe Category : SweetsMakes 12 pcsIngredients
- Besan/Gram flour/kadala maavu 1 cup(100 gm)
- Coconut powder 1 cup(100 gm)
- Sugar 1 cup(225 gm)
- Water 1/2 cup
- Ghee 1/2 cup (125 grams)
- Cashew Nuts 5 no.
- Badam/Almonds 5 no.
- Cardamom Powder 1/4 tsp or less
- Pistachios or Pumpkin seeds to garnish
Keep all the ingredients ready for the recipe, then grease a tray or plate with ghee and keep aside.
Now chop cashew and badam, i pulse it in a blender to a coarse powder along with cardamom seeds.
Initially the ghee-besan mix will be crumbly and stiff but later it become like batter.
You need to roast till it gets bit dark yellow in color and raw smell leaves.
Then heat another pan, and add coconut powder and roast for a minute in low-medium heat and transfer it to a bowl.
After that to the same pan, add sugar and water and stir well and cook till the syrup reaches single string consistency.
Then the syrup is ready and immediately switch off the stove.
And add roasted coconut mix well and then add roasted besan(by this time, it will turn to cake batter consistency) and mix well.
Now transfer the mix to the greased tray and spread it evenly with a spoon/spatula.
Sprinkle chopped pistachios or pumpkin seeds over the mixture and press them gently. Allow the barfi to set.
Within 5 minutes the burfi sets and you can Cut the Besan coconut barfi to any desired shape and size.
That's it..Delicious Coconut Besan barfi ready. Store the barfi in air tight container for almost one month.
Roasting besan is important or the entire burfi will taste raw. The properly roasted besan will turn to batter like texture with ghee.
Do not reduce the quantity of Ghee.
Use any desired nuts or fry fruits for topping/garnishing.
The original recipe uses milk to prepare sugar syrup but I used water.