Besan Barfi Recipe by Madhu Jain
Besan Barfi Cooking Instructions 1 hour 20 minutes 1 Fry the chickpea flour in ghee over low heat. Stir and roast for about 30 minutes on low heat until the flour turns golden brown and the ghee starts to separate at the edges. Add the khoya and mix well, stirring vigorously to avoid lumps. 2 In another pan, combine the sugar and water and cook over low heat. Add the saffron water to give the barfi a nice color. Once the sugar dissolves, bring the mixture to a boil. Cook until it thickens and forms a single thread when tested between your fingers. 3 Mix this syrup into the roasted chickpea flour mixture. Stir well, then pour the mixture into a greased dish. 4 Once cooled, cut into pieces. Garnish with chopped pistachios and serve. 1 Fry the chickpea flour in ghee over low heat. Stir and roast for about 30 minutes on low heat until the flour turns golden brown and the ghee starts to separate at the edges. Add the khoya and mix well, stirring vigorously to avoid lumps. 1 Fry the chickpea flour in ghee over low heat. Stir and roast for about 30 minutes on low heat until the flour turns golden brown and the ghee starts to separate at the edges. Add the khoya and mix well, stirring vigorously to avoid lumps. 2 In another pan, combine the sugar and water and cook over low heat. Add the saffron water to give the barfi a nice color. Once the sugar dissolves, bring the mixture to a boil. Cook until it thickens and forms a single thread when tested between your fingers. 2 In another pan, combine the sugar and water and cook over low heat. Add the saffron water to give the barfi a nice color. Once the sugar dissolves, bring the mixture to a boil. Cook until it thickens and forms a single thread when tested between your fingers. 3 Mix this syrup into the roasted chickpea flour mixture. Stir well, then pour the mixture into a greased dish. 3 Mix this syrup into the roasted chickpea flour mixture. Stir well, then pour the mixture into a greased dish. 4 Once cooled, cut into pieces. Garnish with chopped pistachios and serve. 4 Once cooled, cut into pieces. Garnish with chopped pistachios and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Italian Flounder Pasta with herbed cherry tomato sauce Almonds cookie Crock Pot Beef Stroganov Chestnut turkey gravy Nazifa's Cheesy Chicken Pizza Italian Flounder Pasta with herbed cherry tomato sauce Almonds cookie Crock Pot Beef Stroganov Chestnut turkey gravy Nazifa's Cheesy Chicken Pizza Mooli k parathay Fry chana daal 😋😋😋 Spanish tortilla Orientally-oriented Pumpkin Soup Warm Chicken & Pesto Wraps Cholafali Makhane Ki Kheer Tuna egg salad sandwich Banana oats shake Cauliflower parsnip plate Mooli k parathay Fry chana daal 😋😋😋 Spanish tortilla Orientally-oriented Pumpkin Soup Warm Chicken & Pesto Wraps Cholafali Makhane Ki Kheer Tuna egg salad sandwich Banana oats shake Cauliflower parsnip plate