WHEAT AND BESAN BURFI
Simplicity is Grandeur. The simplest of ingredients can sometimes give us marvelous recipes. Don't you agree? Today's recipe is made of such basic ingredients found in every household - Wheat and Besan. While we are already familiar with the popular Mysorepauk-recipes here and here, where Besan/Gram flour is the common ingredient, a fusion between Wheat flour and Besan is most welcome.
As far as today's post is concerned, the recipe credit completely goes to my MIL, especially 'professional pieces'of cutting. I totally loved gazing at the perfectly sliced Burfis. Thank you Amma.
I am ever indebted to Hubby darling for all his support in this endeavour and Little "V" for being super super cooperative during photo shoots. She was so thoughtful enough to stand beside me and pick and adjust any small thing that moved or fell. I should also mention my friend Ammu (Amudha Siva) for taking special interest in giving me inputs and tips for photography. Thank you Ammu. Feeling blessed and happy to have people like these. On this sweet note ... move on to read the recipe.
Preparation time:5 min
Cooking time: 6-7 min
Makes: 15 burfis
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||7 %|
|Saturated Fat 2 g||12 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 1 mg||0 %|
|Potassium 15 mg||0 %|
|Total Carbohydrate 25 g||8 %|
|Dietary Fiber 1 g||3 %|
|Sugars 20 g|
|Protein 1 g||3 %|
|Vitamin A||3 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 1/2 cup Wheat flour
- 1/2 cup Besan/Gram flour
- 1/4 cup Ghee/Clarified butter
- 1 1/2 cup granulated sugar
- 2 drops of Vanilla extract/Cardamom powder (optional)
- Sieve together both the flours and set aside.
- Grease a plate or tray with ghee or line a baking sheet with parchment.
- In a thick bottomed vessel/ kadai melt 1/4 cup ghee.
- Roast the flour mix until a subtle aroma wafts. This helps to get a lump free mixture. Transfer it to another plate.
- Add sugar to the same Kadai and add water just sufficient to submerge the sugar.
- Let it bubble to reach single string stage. Add the flour mix to the syrup and stir well to incorporate. When the mixture starts to froth, quickly pour the mixture into the lined/ greased tray.
- Slice into diamonds or square when still warm.
- Transfer to an airtight container and store in a cool dry place.
- Wheat flour is heat sensitive and hardens quickly. So, to get a soft burfi, ensure to transfer the mixture quickly to a plate once it starts frothing. Else, you will end up biting into hard burfis.
- The inherent heat will anyway help the entire mass to firm up.
- If you take a closer look at the pictures below you can see very delicate cracks on the burfi's surface. That is how the end product should look like.