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Monday, 10 July 2017

Besan Koya Burfi

Posted by Rekha Iyer
Posted on 10/07/2017

• 1 cup besan – chickpeas flour/kadalai mavu
• ½ cup khoya – kova
• ¼ cup powdered sugar
• 1 tsp – chopped cashewnuts
• ½ tsp of elaichi powder
• ¼ cup ghee
1. In a pan heat 2 tsp of ghee, add cashewnut pieces and fry until light golden brown, drain chashewnuts and keep aside. 
2. Add the remaining ghee and roast besan / kadalai mavu in slow flame with continuous stirring until it becomes light brown, aromatic and ghee starts to separate. (take care that no lumps are formed)
3. Off the flame. Pour besan to a plate and allow besan to cool a bit. 
4. While besan getting cool, in the same pan roast kova for 2-3 minutes on low flame until it gets loosen up. 
5. Now add powdered sugar, roasted cashewnuts, elaichi powder & besan to kova & mix well till the besan leaves side of pan and not sticky any more.
6. Grease a plate with little ghee and transfer burfi mixture, level it up even with help of spatula.
7. Allow the burfi to cool for 45 minutes and cut in square or diamonds.
8. U can use sliver warq to enhance presentation.

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