Besan Burfi is a popular Indian sweet made with gram flour, ghee, sugar and flavored with cardamom and saffron. Barfi is something which is set like a fudge. It can be eaten without setting too if not made solid.
To make it vegan I used Emkay vegan ghee and almond milk paste.
Besan/Gram flour- 3cups
Emkay Vegan ghee/oil- 1cup
Vegan ghee for deep frying (depending on the size of pan)
Almond milk paste-1/4thcup
Chopped almonds 3-4 for garnishing
To make sugar syrup-
Saffron leaves 7-8
Cardamom powder- 1tsp
Mix ghee in the flour with hands and mash with hands properly.
Add water slowly and make solid rolls with hands, tight enough for deep frying. Make sure to keep fingerprints on rolls so that it will be fried properly.
Take a pan to heat vegan ghee for deep frying rolls.
Fry rolls until it turn little brown.
Let it cool down properly then mash it and crack into small parts.
Now grind these into the mixer till it turns into a fine powder. Do not leave any big particle. Stir fry on a slow flame for 4-5 minutes.
Mean while make sugar syrup. this can really make or break your burfi.
If the syrup is over-cooked the burfi will be hard and turn out like a rock.
If the syrup is under-cooked, the burfi will not set.
Take a pan, put 2 cups of sugar and 1 cup water and boil on slow flame. Add saffron and cardamom powder when it starts boiling.
Do not make it too thick.
- Place a small drop of syrup between your thumb and index finger and then pull them apart, you should the formation of a string (check pictures below).
- If the string consistency thing sounds too complicated to you, simply let the sugar dissolve in water first. Once the sugar dissolves, lower the heat to “low” and simmer the syrup for 5 to 6 minutes. This will result in one string consistency, so follow the timings and do not over-cook the syrup.
Make Mawa- (Optional)
Take the almond paste and stir fry in a pan for 3-4 minutes only. Do not overcook.
Now in a big pan add besan with mawa and stir fry for some time that it starts turning brown. Do this for 5-7 minutes or check the color.
Now add sugar syrup slowly into besan.
Take a plate, grease with oil, and empty besan batter into the plate. Spread properly.
Keep this in the plate for around 2 hours so that besan/gram flour soaks syrup totally. Garnish with chopped almonds.
Now cut into a square shape and serve. Or eat without cutting.