I get so excited when Diwali arrives. Making sweets makes me so happy and every Diwali I try to make full use of it. I love to try different sweets so every year, I have a new list to make. The first set of sweets always goes to Sruti’s school for charity. I have nearly got all the sweets I made in my blog. You can check my Sweets page if you are interested.
Kadalamaavu/ Besan Burfi Recipe Inspiration
This year, I started it with Besan / kadalamaavu burfi. The sweet I send to school is usually different burfi varieties because it needs no refrigeration and will stay good for a long time. The idea of making besan burfi came from another recipe I tried years back. It is a Sindhi sweet called Kurs and it is made with maida.
The procedure is so different from other burfis, and it is also quite interesting. For the besan burfi, I used the same technique and I must say, it came out fantastic.
As usual, I made a short video for my IGTV and I am linking it here. Please check it out if you are a visual person. Trust me, it will be easier to watch and make it at home, instead of just reading the recipe. I have also shown how to check for single string consistency in sugar syrup. If you are a beginner, it will help you a lot. Don’t forget to follow me on Instagram.
Kadalamaavu/ Besan Burfi Recipe Technique Used
Coming to the technique, the ingredients are divided into two, cooked separately and then combined. The besan and ghee are cooked until aromatic, sugar and water and cooked until single string consistency, then both are combined and mixed. The mix is then stirred away from flame.
As it cools down, it will start thickening. And at one stage, it will let out the ghee. This is the time you stop stirring and pour it into a tin to set. Slice it when still warm, then take it out when completely cool. The whole process takes 30-40 minutes excluding the cooling time.
This recipe makes 16 pieces, but you can double or triple the recipe if you are planning on a larger batch. You get trays for setting burfis. You can get one depending on the size of the batch. The burfis are stored in an airtight box at room temperature. No need to refrigerate. They stay good for a week at room temperature.
I got slivered almonds and slivered pistachios from Amazon this month and it is quite handy for the toppings. It is so easy to use for sweets and cakes and I am really happy about it. No need of flying almonds or pistachios when I try to sliver them.
Kadalamaavu/ Besan Burfi Recipe
- 200 gm Besan
- 200 gm Ghee
- 200 gm Sugar
- 100 ml Water
- 1/4 tsp Cardamom Powder
- Almonds and Pistachios for topping
- In a pan, combine ghee, besan and cardamom powder.
- Heat on medium flame and cook the mixture until bubbly and aromatic.
- Remove from flame and set aside.
- In a saucepan, combine sugar and water and let it boil to single string consistency.
- Now, place the besan mixture again on medium flame and gradually pour the sugar syrup in a steady stream while mixing it.
- Once the sugar syrup is completely incorporated, remove it from the heat and keep stirring the mixture.
- As it starts cooling down, it will become thick. You will feel the resistance while mixing.
- Keep on mixing until the mix starts leaving the sides and ghee oozes out.
- Immediately pour it into a 7” square tray and level the top.
- Garnish with almonds and pistachios and allow the mix to cool.
- When it is warm, make cut marks with a knife and let it cool completely.
- Then slice it well with a sharp knife and store in airtight box.