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Saturday, February 11, 2012

Besan Burfi

Ingredients:
3 cups Dalia Split / Hurigadale / Putani
3 cups Sugar
3/4 - 1 cup Ghee
5 - 6 Cardamoms / Elakki / Elachi
2 - 3 tsp Cashew nuts / Gerubeeja
2 tsp Almonds / Baadami

Recipe:
Put 1 tsp ghee in a pan and heat. Add cashew nuts, almonds and fry them for few mins in medium flame until they turn light golden in color.

Once it is cooled to room temperature, put it in a mixer and grind it coarsely as shown in the picture below. Put dalia split in a mixer and make it into smooth powder. Put sugar in a mixer and make it into smooth powder.




Take around 3/4 cup of ghee in a thick bottomed vessel/pan, heat and melt. Add dalia split powder and fry them for about 10 mins in low flame until it gives nice aroma.

Add powdered sugar, powdered nuts, mashed cardamoms and mix well. Add little amount of ghee if required.

Put this into a ghee applied plate and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below.

Refrigerate for about 15 mins, remove the pieces and store them in an airtight container. I tried this recipe from Saffron Hut. Thanks Saffron for the recipe.