2cups minus 2 tablespoons granulated white sugar360 grams
1/2cup +1 tablespoonwater120 ml + 15 ml
chopped pistachiosfor garnishing
Line a 9 x 9 inch pan with parchment paper and set aside. You can even use a bigger pan (like 10 x 13 inch) to make thinner burfis.
Melt ghee in a pan on medium heat. Add the sifted besan into the pan and stir. Lower the heat to "low".
Start stirring, the besan will clump up at first. Don't worry and keep stirring.After around 15 minutes, the besan will start to loosen up (see pictures above).
After stirring for around 20 minutes, it will become smooth.Around 25 minutes, it will become like a smooth paste. Add cardamom powder at this point and cook for 5 more minutes.
So, I cooked the besan for total of 30 minutes on low heat. Remove pan from heat and set aside.Let it cool down while you make the sugar syrup. Besan should cool down to room temperature or be lukewarm before sugar syrup is added to it.
To a pan, add sugar and water on medium heat.Let the sugar dissolve, will take around 4 to 5 minutes.
Then lower the heat and let syrup simmer for 5 to 6 minutes until it reaches one string consistency.It takes me 6 minutes always after the sugar dissolves to reach the 1 string consistency on low heat.
Put a drop of sugar syrup between your thumb and index finger and pull them apart, you should see a single thread formation. This is the right consistency.Turn off the heat as soon as the syrup reaches that stage. Do not over cook the sugar syrup.
Now add the sugar syrup to the cooked besan (which is lukewarm or at room temperature at this point). Turn heat to medium.Stir until all the sugar syrup is well combined with the besan. Cook for not more than 2 minutes, the mixture just needs to become thick and leave sides.
Transfer the mixture to a 9 x 9 inch pan lined with parchment paper.Tap the pan to get rid of excess air. Sprinkle pistachios on top.
Let the burfi set for 2-3 hours (or more) and then cut into pieces. I trim the edges and then cut them into squares. Store besan burfi at room temperature for 10 days!
The most important thing is to roast the besan properly so that the burfi doesn't taste raw. So do roast for 25-30 minutes on low heat.
You can even add saffron strands for extra flavor. Add it while roasting the besan towards the end.