Besan Burfi

20 squares or burfis

30 min 5 min prep

2 cups grated coconut or desiccated coconut

1 cup gram flour ((besan))
3 cups sugar
3 tablespoons ghee or clarified butter
2 teaspoons cashews, crushed
1 cup water
1/3 teaspoon cardamom powder
1 pinch saffron
Grease a shallow dish/pan with some ghee.
In a frying pan, heat 1 tablespoon of ghee and fry
cashewnuts until golden; remove.
To the same ghee, gradually add the besan, stirring
gently.
Fry on low heat until golden brown; remove and set
aside.
Now in the same frying pan, heat 1 cup water and
add sugar.
Boil on low heat until the sugar dissolves.
Increase flame and boil briskly until a thick syrup
is obtained.
Add the dessicated coconut and fried besan.
Stir until the mixture solidifies and starts to
leave the sides of the pan.
Add the rest of the ghee and saffron; mix well and
allow to cook for a couple of minutes.
Remove from flame, add the nuts, cardamom powder
and mix well.
Pour into the greased dish, and while still warm,
cut into 1.5 inch squares.
Cool completely and store in an airtight tin.
ince I was trying out the recepie for the first
time, I did not use the cardamom powder, nuts and
saffron, u can use if u like, I am sure it will
taste good.