Besan barfi

Home made sweets have their own delicious flavor which makes a festive occasion more special. A quick 15 minute recipe for a crunchy flavor you’ll love. The crunchiness is thanks to the sooji.

Serves 6 persons

Ingredients: 
1 cup besan (chickpea flour)
½ cup sooji (semolina or griesmeel)
½ cup dessicated coconut (dry grated coconut)
1 cup sugar (if the sugar granules are too large, powder it into finer granules)
½ cup melted ghee or 200 gms melted butter
60 ml cold milk

For Seasoning:
3-4 elaichi- green caradamom- peeled and powdered

For Garnish:
Chopped pistachios

Preparation: 

1. In a non stick pan, add melted ghee, besan and sooji. 
2. Roast on medium low heat, stirring continuously so that the besan and sooji do not burn. 
3. Roast and saute till the mixture turns reddish brown and the besan looks like large granules. This can take 5-8 minutes.
4. Add the dessicated coconut and mix well. Roast for a minute.
5. Add sugar and mix well. 
6. Add the milk to bind the mixture. Put off the flame and mix everything well till it resembles a big lump which is not too wet.
7. Add the ground cardamom and mix well. 
8. Take out the mixture on to a flat glass plate or rice dish. 
9. Put chopped pistachios on top and press the mixture into a square shape with your hands or a flat spatula applying light pressure to bind the mixture together as it cools slightly.
10. Cut into squares or diamonds and serve when cool.