Besan Burfi – Marathi Recipe

Instructions

• Take milk in a bowl that is at room temperature.
• You can use lukewarm milk too.
• Add ghee and mix well.
• You can use vanaspati in place of ghee.
• Take besan in a food processor and add milk mixture.
• You can use a blender jar in place of a food processor. It is not compulsory to use a food processor.
• Close the lid and pulse it. Do not blend continuously.
• Just 7-8 pulses are enough to make the mixture nice and crumbly.
• Heat up ghee in a pan.
• When ghee melts add the besan mixture and roast well as we roast for besan ladoo.
• Roast the mixture well on medium heat stirring continuously for 15-16 minutes until ghee is released from the mixture.
• When ghee begins to release from the mixture turn off the gas and let the mixture cool down a little.
• When the mixture is warm add powdered sugar, cardamom powder and mix everything well together.
• Line up a tray with butter paper at the base and spread dry nuts.
• Adding dry nuts is optional. You can skip it if you don’t want to.
• Transfer the besan mixture to the tray and press it well.
• Spread it evenly and rest it for about 15-20 minutes. Not more than that.
• Loosen the edges and flip it over into a plate.
• Remove the butter paper and cut it into pieces.
• Besan burfi is all-ready.
• You can store it in an airtight containers.
•  It has a shelf life of about 2-3 weeks.