When the Indian festive season is here, it's often a season of sweets! With busy routines and days, it can be hard to find the time to make traditional sweet treats made on festive occasions.
I find this little treat an easy one to whip up quickly and hassle free and apart from the sugar involved it's probably on the healthier side too, being gluten free!
Here it is, my easy version of the traditional BESAN BURFI (Chickpea Flour Fudge):
Ingredients: Half cup melted ghee (clarified butter), 2 cups besan (chickpea) flour, 2 teaspoons cardamom powder. For the sugar syrup: 1 cup sugar, 1/4 cup water.
Make: In a non stick pan mix the ghee and besan flour while stirring continuously on low flame, to ensure no lumps. After about 15 minutes of stirring and mixing the aroma of the besan will release and it will be golden brown in colour. Keep it aside and make the sugar syrup.
In a separate dish mix the sugar and water and bring to boil. It should take around 6 to 7 minutes to form a one thread consistency.
Then pour the sugar syrup into the besan and ghee mixture and stir on low flame. Once the whole mixture starts to leave the sides, pour into a greased tray and pat down firmly, cut into desired shape. You may add nuts for garnish at this stage, or roll into balls instead. Let it cool completely and enjoy!
