I love sweets. I love trying new sweets from other blogs. This burfi when I saw on Mullai’s blog, it looked so tempting I had to try it. Let’s not waste time and let’s get to the recipe. I am writing the recipe here, but if you want to go to the source you are more than welcome too…
One more thing I want to mention is this burfi is very sweet. One piece will satisfy your sweet cravings.
|Besan / Kadalai Maavu / Gram flour||1 cup|
|Fresh grated coconut||1 cup|
|Sugar (cut down the sugar by 1/4 cup if you prefer less sweet)||3 cups|
|Ghee (for roasting besan)||1 tablespoon|
- Take a sturdy kadai or any non stick pan. Heat a tablespoon of ghee.
- When the ghee melts, add the Besan.
- Lightly roast the besan flour in the ghee. (Make sure you don’t brown the flour- keep the flame over low setting and roast for about 3- 4 minutes, just enough to remove the raw besan smell. Once done sieve to remove lumps and set aside.
- Now grease a plate or tray with ghee and keep it ready.
- Now return the roasted besan flour, coconut and sugar in a pan and heat it over low medium flame.
- Once you mix they tend to looks like a coarse textured flour mixture.
- Slowly add milk to mixture.
- The sugar will start to melt and mixture will have runny consistency to it at this stage.
- As the mixture heats up , it will start to thicken slowly. Now add 1/2 cup of ghee at this stage and keep stirring.
- After about 5 minutes, the mixture will start to bubble vigorously. Now add the 1/4 cup of ghee and keep stirring. This mixture easily browns if left in the pan, keep stirring all the time.
- While that is happening, keep a bowl or cup filled with room temperature water.
- Scoop a little of that bubbling mixture and add it to the water to check consistency.
- The mixture should not melt and roll up like a soft ball as shown. This is the right stage to switch off.
- The mixture will be very porous as shown and will start to leave the sides to roll up like a mass. Add in the last 1/4 cup ghee and give a quick stir and switch off. (the entire process from start to finish will be around 20 – 25 minutes over low medium flame).
- Immediately transfer it to the greased plate.
- Let it sit for 20 minutes to cool.