Besan Malai Burfi Recipe | Besan Malai Chakki using Malai
Besan Malai Burfi is an Indian staple dessert, which is enjoyed during festivals or after lunches or dinners. You can easily prepare it at home. The preparation requires general ingredients that are available in every Indian household.
So, next time you share the good news, share it with besan Malai Burfi.
Ingredients Required for Besan Malai Burfi Recipe:
Chickpea Flour - 2 cup (220 grams)
Fresh Malai - 1 cup
Desi Ghee - 2 tbsp
Sugar - 1 cup (225 grams)
Cardamom Powder - 1/2 tsp
Almond flakes - 2 tbsp
Besan Malai Burfi Recipe:
To prepare Besan Malai Burfi, sift 2 cups of besan in a bowl and add 1 cup of fresh cream to it. We are using fresh milk cream (Malai) that we collected and froze until now.
Likewise, you can also collect and store the Malai in the freezer until you get a sufficient amount. When you are ready to use the Malai, then take it out 10 minutes early.
Mix besan and Malai well, knead and prepare the dough. Take 1 cup of Malai for 2 cups of besan. Cover the dough and set aside for 20 minutes.
[After 20 minutes]
Heat a pan and add 2 tbsp of ghee. Normally 1 cup of ghee is needed to roast 2 cups of besan, but we have kneaded the dough with milk cream so, now we only need 2 tbsp of ghee.
Once the ghee melts, put the dough in the pan. Try to loosen the dough using a spatula and mix it with ghee. Stir the dough continuously over the medium flame while roasting. Roast the dough till its color changes, and the mixture becomes fragrant.
In the process, the dough will release ghee as the Malai melts. Gradually the mixture will re-absorb it, so keep on stirring it.
[After 10 minutes]
Besan texture has changed, and it has started to fall apart. We have to stir it continuously and sauté it over medium flame. Once the besan color changes, turn off the flame and take the mixture out in a bowl. It takes 22 minutes to roast the besan completely.
Now, we will prepare sugar syrup for burfi. Pour 1 cup of sugar and ½ cup of water in the pan. Add 2-more tbsp of water. Add sugar and water after measuring as to prepare perfect Chashni. Allow the sugar to dissolve completely.
Grease a barfi tray with a little ghee. Once the sugar dissolves completely, pour the roasted besan in the syrup. Stir the besan simultaneously and turn the flame to low-medium.
Add ½ tsp of cardamom powder in the mixture and mix well. Cook the besan over the low-medium flame while stirring it continuously until it attains the curdling consistency.
To check, take a little portion of the mixture out in a bowl. Allow it to cool down. If it’s easy to roll it into a ball, then the mixture is ready. Put the mixture on the tray and spread it evenly.
Add almond flakes to garnish the burfi. Press the almond flakes with a spoon to fix them inside the burfi. Leave it for 1 hour to get set.
Suggestion: You can add any dry fruit you like or prepare burfi without using dry fruits.
[After 1 hour]
The burfi is ready. Cut the burfi pieces as you please. Besan malai burfi is ready to be served.
Store it in the refrigerator and have it for 15-20 days. The burfi has an incomparable taste, and I’m sure your family will love it.
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