Besan Burfi - Chickpea Flour Fudge Recipe, How to make Besan Burfi - Chickpea Flour Fudge
Prep time
Cook time
Total time
A sweet and delicious dessert with fudge like consistency prepared with roasted chickpea flour flavored with delicate cardamoms.
Author: Raj Brar
Recipe type: Dessert/Snack
Cuisine: Indian
Serves: 20-25 pieces
Ingredients
- 4 ½ cups besan (gram flour or chickpeas flour)
- 2 cups unsalted butter
- 3 cups sugar
- ¾ cup water
- ¼ tsp green cardamom powder
- ¼ cup pistachio nuts, chopped (optional)
Instructions
- Line a 13x9 inch baking pan with aluminum foil and keep it aside.
- In a medium saucepan, add sugar and water. Cook on medium heat until sugar is dissolved and mixture forms one thread consistency (see notes below on how to check thread consistency).
- Remove it from heat and let it cool down to room temperature.
- While the sugar mixture is cooling, melt butter in a large heavy-bottomed saucepan. Add besan. Mix well and cook on medium-low heat stirring constantly.
- Cook until the besan begins to change color to light pink and releases a nice aroma. Add cardamom powder and remove from the heat.
- Keeping the mixture away from the heat, add sugar syrup to the besan and mix really well with a wooden spoon for about 30 seconds.
- Pour the mixture into the lined pan. Quickly level the mixture by tilting the pan and leave it aside to set.
- Sprinkle the chopped pistachio nuts over the mixture and gently press it with a spatula. Do not move the pan around too much.
- Let it cool for about 1 hour. The mixture will set as it cools.
- Cut into square or diamond shapes. Store in an air-tight container for up to 2 weeks.
Notes
1. To check the sugar thread consistency, dip a wooden spoon in the syrup and lift out. Allow to cool it for a few seconds. Carefully touch the sugar syrup with a clean forefinger. Then touch your forefinger and thumb together and then pull apart gently. One thread consistency is when a single thread is formed when your forefinger and thumb are pulled apart.
2. Stir the besan consistently as it can burn very easily. If besan burns, discard and start over again. The burnt besan tastes very bitter.
3. Once the sugar is added to the besan mixture, it has to be worked very quickly otherwise the mixture will set in the saucepan.
Besan – Besan (Gram flour), also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines.
2. Stir the besan consistently as it can burn very easily. If besan burns, discard and start over again. The burnt besan tastes very bitter.
3. Once the sugar is added to the besan mixture, it has to be worked very quickly otherwise the mixture will set in the saucepan.
Besan – Besan (Gram flour), also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/besan-burfi-chickpea-flour-fudge-recipe-make-besan-burfi-chickpea-flour-fudge/