Besan Coconut Burfi

Diwali is around the corner and this is the time when most of the Indian kitchens smell with all those traditional sweets, and so does my kitchen.

The delicate fragrance of the besan when being slow roasted in ghee is sure to tap your senses. Besan Coconut Burfi is such an easy and delicious dessert which can also be prepared at the last minute.

This Diwali stop counting on calories, and pamper your sweet tooth.

Ingredients

1 cup besan / chickpea flour
1 cup unsweetened desiccated coconut
1 cup sugar
6 tbsp ghee / clarified butter
10 cashew nuts, coarsely chopped
Few pistachio, coarsely chopped
3-4 cardamom pods, powdered

Method

• Grease a tray with some ghee and set aside
• Heat a non-stick pan, and dry roast the desiccated coconut for 1-2 minutes on a medium flame. Take out coconut into a plate and set aside
• Heat ghee in the same pan, add besan and sauté on a medium flame. Stir constantly and cook until it start to change color. Switch off the flame and keep stirring for a while (otherwise it may burn at the bottom) 
• In another deep pan, add sugar and ½ cup water and cook until it becomes thick and gooey. It should reach one string consistency (when you check between your fingers it should form a long thin thread). Switch off the flame
• Add coconut, besan, chopped cashews, cardamom powder to the sugar syrup and mix everything well. Pour the mixture into the greased tray and spread it evenly with a spatula. Sprinkle pistachios over the burfi and press them gently. Allow it to set completely and cut into your desired shape.
• Store in an air tight container 

Happy Diwali!