If I am not wrong, everyone has started preparing for Diwali, so am I. I made besan burfi few days before that I am sharing with you today. In Gujarat we call it “Magaj”. I know my husband will force me to make it again just before diwali. That’s why I made small batch just to take photos and I can share with you.
I have used coarse chickpea flour but you can use regular chickpea flour. I explained how to use regular flour in notes below. You can also make Besan ladoos out of this burfi mixture. It is very quick and easy to make. It takes only 5 minutes from start to end. Only you have to be patient while burfi or ladoo is getting cool and set. But I have no patience and I like to eat warm, so I don’t wait till it cool. I just eat warm mixture with spoon. OK let’s stop talking and start making besan burfi or ladoo.
Adapted From - “Tarla Dalal’s Home Remedies (Total Health Series)”
- • Ghee (Clarified butter) – ⅓ cup
- • Coarse chickpea flour (coarse besan) – 1 cup **Notes
- • Sugar – ½ cup **Notes
- • Cardamom powder – ½ teaspoon
- • Nutmeg powder – a pinch
- • Almonds or pistachio – few, sliced for garnishing
- Coarse chickpea flour – for those who doesn’t know, there is special chickpea flour only for besan burfi. In India, you will find it very easily. Here in USA, it says ‘maghaj flour’ on packet. For your reference here is the one that I bought from Indian grocery store.
- If you are not able to find it in your area, you can use regular chickpea flour. But the texture and taste will be different. [If using regular chickpea flour: mix 1 tablespoon of melted ghee in 1 cup chickpea flour. Rub it with your fingertips. Keep it aside for 15 minutes. Then pass it through sieve to create grainy texture. And use in recipe.]
- Sugar – if your sugar granules are big then just grind it into grinder and use powdered form sugar. It helps to melt fast in burfi mixture. I have granulated sugar which fine enough to use in this recipe so I did not grind it.
- Grease tray or plate (in which you are going to set) with little ghee. Heat the ghee in pan on medium-low heat.
- Once hot add chickpea flour.
- And sauté it with stirring continuously till flour becomes golden brown. It will take about 3 minutes. You will get nice aroma of chick pea flour that time its done.
- When done turn off the stove.
- Add sugar and mix while adding.
- Add cardamom powder and nutmeg powder.
- Mix it well.
- Transfer the mixture into greased tray and spread it evenly. (I have used 5x3 inches plastic container. I got 6 pieces out of this and kept some mixture to make ladoo. Just because I wanted to show you that you can also make ladoo out of it.)
- Let it cool for about 30 minutes. Then garnish it with sliced almonds. (I got 6 burfis and 2 ladoos.)
- And ladoo mixter is also cooled enough in 30 minutes to form ladoo. Shape into ladoo with using you palms.
- Let them cool completely. Then slice it with sharp knife.
- Remove them very gently without breaking it. 1st piece is always hard to remove. But lucky me, I removed 1st one without breaking.
• Shelf life – it stays fresh up to 3 weeks at room temperature in air tight container. You can keep it refrigerated in air tight container up to 2 months.
• Serving suggestions – Usually serves as a sweet accompaniment (1 piece per person) with your lunch or dinner on festivals like Diwali, holi, rakshabandhan and many more. If yours is refrigerated than just microwave it for 3 seconds (time varies as per microwave) just before serving and it tastes same as fresh.
• Cooking tips –
- Always sauté chickpea flour on medium-low flame. Otherwise it starts to brown quickly and flour stays uncooked.
- If you are in hurry, pop the tray in refrigerator to set burfi quickly. Then cut into pieces.