October 26, 2011

Besan-Coconut Burfi

Besan - 1 cup
Grated Coconut - 1 1/2 cups
Milk - 1 cup
Sugar - 2 cups
Ghee - 4 tablespoons
Cardamom powder - 1/2 tsp
Cashews roasted in ghee - a few to garnish

1. Take a thick-bottomed vessel and boil the milk.
2. Meanwhile roast the besan in a tablespoon of ghee till nice flavor comes out and keep aside.
3. Add the grated coconut to it and reduce the heat to medium. Keep stirring till no moisture is left.
4. Add sugar to it. Sugar turns into thick syrup. Keep stirring for few minutes. Add cardamom powder.
5. Add besan slowly, keep stirring so no lumps are formed. Reduce the heat to medium-low and keep stirring.
6. Add the remaining ghee slowly while keep stirring continuously.
7. When it starts leaving the sides of the pan and moves as a mass along with the stirring ladle, it is done.
8. Transfer to a greased pan and cut into desired shape when warm.
9. Garnish with the roasted cashews.

Instead of cutting burfi into regular diamonds or cubes, I tried a little creatively. I tried setting a batch in colorful cup-cake liners and another batch as diyas :-)