A fudge like Indian confection made especially during Diwali. It is an easy to make dessert with simple ingredients and measurements. The firm texture crumbles easily in the mouth making it an addictive treat.
Keyword Diwali Desserts, Egg Free, Gluten Free
Prep Time 5minutes
Cook Time 40minutes
Total Time 1hour
1CBesan / Chickpea Flour
1CButter or Ghee
1CGrated Coconut Preferably dry grated
Measure the ingredients and have them ready. Grease a plate or pan to pour the burfi into and set aside.
Heat a thick bottomed pan over medium heat. Place 1 C butter in the warm pan . Add the besan when the butter is partially melted. Stir and roast the besan over medium heat until it becomes fragrant.
Reduce the heat to low and add the 3 C sugar to the roasted besan. Mix well. Before the sugar melts add the milk. Over medium to low heat cook this mix stirring often.
Once the mix comes to a vigorous boil add the grated coconut and powdered cardamom . Mix well.
As soon as the mixture begins to pull away from the sides of the pan remove from the heat and transfer to the waiting greased pan. Work quickly and use the back of the spatula to evenly spread the burfi in the pan. Use a greased sharp knife to cut the burfi into desired pieces while still very warm. Let cool before separating the pieces .
You can reduce the sugar in this recipe by 1/2 C without noticeable effect in the texture.
Add 1/2 to 1C dry fruits/ nuts, if desired, after the mix comes to a vigorous boil .
If using fresh or frozen coconut add it soon after the besan is toasted.
For detailed instructions go to https://oventales.com/seven-cups-simple-no-fail-diwali-sweet/ .