1 cup (250ml) besan flour
1 cup (250 ml) raw sugar (use palm sugar for caramel flavour)
1/ 2 cup (125ml) ghee
1/2 teaspoon cardamom powder
1/2 teaspoon cinnamon powder
optional: grated coconut-to taste
Melt the ghee and set aside. You can use the microwave for 20 seconds to melt the ghee.
Lightly oil a baking tray that would take the two cups of the mixture and stay about 2 cm thick.
Toast the besan flour in a non stick pan on low heat. Gently stir all the time until you can smell a nutty aroma.
Add the ghee to the pan. Mix the ghee with the besan flour until smooth. Add the sugar and a small quantity of grated coconut (optional). The grated coconut should just add another taste to the burfi without taking over. Mix well together and allow the sugar to melt and incorporate with the besan flour. Reduce the heat if the mixture gets too hot & start burning.
When the mixture is well integrated and reach a semi liquid consistency, remove from heat and stir in the cardamom and cinnamon powders. Mix well.
Pour the mixture into the oiled baking tray.
Allow the mixture to cool down and set. Cut into small squares or rectangles.
Serve. Be careful as this could increase your blood sugar level very quickly.
Madeleine's recipe : Besan Burfi
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