Besan Ki Barfi Recipe

Besan  Ki Barfi Recipe

Preparation Time    10 Minutes

Cook Time                1 Hour

Serve                         16  Pieces

Ingredients:

Gram flour   2 cup

Semolina 2 tbsp

Ghee   1/2 cup

Sugar   3 cup

Cardamom powder  1 tsp

Water   1 cup

Pistachios  1/4 cup

Khoa     1/4 cup

Almond  5 chopped

Method:

1. Take a ghee in heavy wok and let it melt. keep the flame to a low.
2. Add gram flour lightly roasted. add semolina and let it fry for 30 minutes.
3. After 30 minutes, the gram flour starts to release ghee. roast until the gram flour turns golden brown and silky smooth consistency. add cardamom powder and mix well.
4. Add khoa and mix well.
5. Transfer to the large plate and keep aside.
6. In a pan take sugar and water. keep the pan on a stove top on a low medium flame to medium flame.
7. With a spoon stir well.so that all the sugar dissolves.the sugar syrup will start boiling and reducing. keep a plate handy and test a few drops of the sugar syrup till you get a two-thread consistency.
8.  After adding a few drops of sugar syrup on a plate, let it cool and then check the syrup. you need to get a two-thread consistency in the syrup.
9. Now pour the prepared sugar syrup in cook gram flour mixture and mix until well combined.
10. Grease the tray with oil and pour the prepared mixture into greased tray and spread evenly.
11. Garnish with pistachio and almonds.
12. Let it cool for 2 hours or until set.
13. Cut into desired sizes and serve.

Note:

• Make sure to roast the gram flour on a low flame until it turns golden brown. Else the taste f gram will remain raw.
• The sugar syrup has to b strong 1-string consistency.a thin 1-string consistency won't set Barfi well.
• If the sugar syrup is overcook the barfi hardens.
• Do not add hot sugar syrup to hot gram flour ensure gram flour has cool down to warm to warm temperature and the sugar syrup is slightly hot not boiling.

Basan Ki Barfi:

Basan barfi is made with gram flour, sugar, ghee and cardamom powder. The shelf life of this sweet can easily last long for a couple of weeks. the texture and hardness of barfi mainly depend upon the sugar syrup string consistency.  As you increase the consistency it would become harder in texture.