Besan / GramFlour Burfi
Actually this started as me making krishna sweets mysore pak, which my neighbour friend made two days back and it was amazing. .. but I did some mistake and kept little too long in flame so it was not as smooth as real krishna sweet mysore pak.... but its texture ended up like burfi, so I named it besan burfi, tastes really good, it taste similar to maaladu (pottu kadalai urundai)....so we thought,What's in a name and texture, it's sweet and tasting good so let's eat it.....If you try this recipe for mysore pauk remove once u added Ghee when it's smooth and creamy, I waited too long in the frothy texture and it crossed the smooth stage. ....so don't let it be in flame too long after that..... Then u will end up in burfi than pak....
Ghee - 1 cup
Sugar - 1 1/2 cup
Sugar for sprinkling -1 tbsp
*Surely this measure gives 25 small pieces of mysore pak for 1/2 cup besan because there is 3 times more sugar and ghee
Keep a tray, greased ready.
Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water.
Boil until 1 string consistency. Keep the flame in medium when the syrup is nearing its stage.
Swipe the back of the ladle u use in the syrup for checking.
Add the flour slowly stirring continuously. I
used whisk for easy mixing. Mix until smooth.
The flame should always be medium.
keep ghee ready....Start adding ghee slowly and add continuously like 2-3 tbsp at a time.
Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
At one stage, the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy.
Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly (optional).
Pour it to the greased tray and level it with a spatula.
Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.
If you reduce the ghee quantity, the texture won't be same soft and melt in mouth kind. So its up to you.
Adding sugar at last stage gives a great texture but its optional.
Use good quality ghee as the ghee lends the main flavour for this sweet.
Ingredients:
Besan/ Chickpea flour/ Kadalai mavu- 1/2 cupGhee - 1 cup
Sugar - 1 1/2 cup
Sugar for sprinkling -1 tbsp
*Surely this measure gives 25 small pieces of mysore pak for 1/2 cup besan because there is 3 times more sugar and ghee
Method:
Sift the flour to get rid of the lumps.Keep a tray, greased ready.
Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water.
Boil until 1 string consistency. Keep the flame in medium when the syrup is nearing its stage.
Swipe the back of the ladle u use in the syrup for checking.
Add the flour slowly stirring continuously. I
used whisk for easy mixing. Mix until smooth.
The flame should always be medium.
keep ghee ready....Start adding ghee slowly and add continuously like 2-3 tbsp at a time.
Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
At one stage, the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy.
Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly (optional).
Pour it to the greased tray and level it with a spatula.
Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.
Notes:
Keep flame always in medium to not to miss the stage.If you reduce the ghee quantity, the texture won't be same soft and melt in mouth kind. So its up to you.
Adding sugar at last stage gives a great texture but its optional.
Use good quality ghee as the ghee lends the main flavour for this sweet.
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