How To Make Best Basan Barfi

Besan ki barfi is made with besan (gram flour) and sugar. The sugar blends into a creamy texture that comes from the basic mixture, khoya (optional), a traditional Pakistani and Indian dairy confection made from thickened whole milk. The mix is generally heated until the milk solidifies and is then placed in molds of different shapes—diamond, square or sometimes round. Besan Burfi is a popular Indian sweet made with gram flour, ghee and flavored with cardamom, especially during winter.It is usually garnished with sliced or chopped almonds or pistachios. 1 cup ghee, 200 grams 3 cups besan, 325 grams (gram flour) 1.5 teaspoon cardamom powder 2 cups minus 2 tablespoons granulated white sugar, 360 grams 1/2 cup +1 tablespoon water, 120 ml + 15 ml chopped pistachios, for garnishing Heat a pan/Kadai, add the besan-ghee mix and start roasting over low-medium flames. Keep whisking the roasted besan till you finally smell a nutty flavor coming from the roasted besan and it would also become richer in color (slightly dark orange-brown). Add cardamom powder and mix well. Meanwhile, in another pot heat together sugar and water to make the 1 Thread Sugar syrup. Once the sugar syrup is made, Now add the syrup in to the roasted besan and turn the heat to medium. Keep whisking this mixture unless the texture begins to harden a little. Turn off the heat and transfer the mix to a greased pan. Add chopped Pistacho on top and leave outside or keep in the fridge for 30 minutes to set. Once it's cool down, slice the besan barfi and serve immediately or store in an air-tight container.