⅓cupGhee (clarified butter)measured in semi-solid form
1cupBesan (gram flour)
¼cupSooji (rava or semolina)
⅔cupSugar(If the sugar has bigger granules then grind to make powder)
¼teaspoonGreen cardamom seeds powder
5Almonds(blanched, skin removed and halved)
Prep:- Grease the 5-6 inch tray or plate with ghee and keep it aside.- Blanch the almonds (soak almonds in boiling hot water for 10-15 minutes, peel the skin). Then cut into halves. You can use your choice of other nuts.
Roast besan-rava mixture:- Heat the ghee in a heavy bottom pan on medium-low heat. Once hot add besan and semolina.- Keep stirring constantly and keep roasting until besan get nice golden brown color, becomes aromatic and ghee starts to ooze out from the sides.Different stages while roasting from start to finish - (dry, lumpy, feels heavy) → (loose, pasty) → (aromatic, thin runny, fat separated, golden brown, feels light).
Add sugar & cardamom: - Now add sugar and cardamom. Mix well and immediately turn off the stove. The mixture looks dry, but the heat from the besan mixture will melt the sugar.
Set barfi & cut:- Now pour into the greased tray and spread it evenly. Garnish with almond halves. I have estimated the square cuts and put the almond half in the center of the square piece.- When it is half-way through set (meaning it is warm), cut into pieces to make the indentation.- Now let the barfis set completely for a few hours. Grease the knife with ghee and cut into the previously made indentation. Gently remove the pieces.
Storage: It stays good up to 1-2 weeks in an airtight container at room temperature.You can double, triple the amount here. But keep in mind that larger quantity will take a little longer to roast.Roasting the besan is the key to make the best besan barfi. For that keep below points in mind.
Stir constantly: While roasting besan-semolina mixture, you must keep stirring continuously to get even browning and to avoid burning the mixture.
Heavy bottom pan/kadai: Always use the pan with a heavy, thick bottom so besan does not burn. Otherwise, besan gets color quickly without being roasted properly.
Medium-Low heat: During the entire cooking process keep the gas heat to medium-low