Milkmaid Besan (gramflour) Burfi
Makes: 1 steel thali ( 5 - inch in diameter)
You will need
1 tablespoon ghee
175 g besan (gram flour) good quality and finely sieved
200 ml milkmaid condensed milk
2 pinches cardamom powder
Extra 2 teaspoon ghee
12 Cashew nut (splits) to garnish
175 g besan (gram flour) good quality and finely sieved
200 ml milkmaid condensed milk
2 pinches cardamom powder
Extra 2 teaspoon ghee
12 Cashew nut (splits) to garnish
Method
Grease a steel thali with 1 teaspoon ghee and keep aside.
In a non stick pan, heat 1 tablespoon ghee on a medium heat. Reduce heat to low and add gram flour and stir continuously on a low heat for 25 minutes or until you get a nice aroma.
Add milkmaid condensed milk and stir on a low heat for 5 minutes or till well blended with gram flour and leaves from the sides of the pan and form a soft ball. Switch off the heat. Sprinkle cardamom powder.
In a non stick pan, heat 1 tablespoon ghee on a medium heat. Reduce heat to low and add gram flour and stir continuously on a low heat for 25 minutes or until you get a nice aroma.
Add milkmaid condensed milk and stir on a low heat for 5 minutes or till well blended with gram flour and leaves from the sides of the pan and form a soft ball. Switch off the heat. Sprinkle cardamom powder.
Transfer the burfi mixture into a greased steel thali and sprinkle remaining 1 teaspoon ghee over it. Spread it evenly with a flat spatula, keep to cool for 1 hour and later cut into desired shape and sizes. Decorate with cashew nut splits / raisins.
1 comment:
Delicious looking delicacy...
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