How to make Besan Barfi - SK Khazana -
This easy to make barfi has no milk or mawa yet it is very delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Ghee (घी)
Cuisine : Indian
Course : Mithais
For more recipes related to Besan Barfi - SK Khazana checkout Mysore Paak, Motichoor Laddoo, Besan ki Burfi, Mohanthal . You can also find more Mithais recipes like Kale Gajar ka Halwa Til Peetha Singhare Ki Burfee Gur Papdi - SK Khazana
Besan Barfi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Besan Barfi - SK Khazana Recipe
Gram flour (besan) 1 cup
Ghee 1/2 cup
Sugar 1/2 cup
Green cardamom powder 1/2 teaspoon
Pistachios blanched, peeled and slivered 8-10
Method
Step 1
Heat ghee in a non-stick deep pan and when it melts, add besan and mix well. Sauté till the colour changes and the mixture is fragrant.
Step 2
Meanwhile, to make sugar syrup heat sugar with a little less than ½ cup water in a non-stick deep pan and stir till the sugar melts. Cook till the syrup comes to a little more than a one string consistency. This will take about 10 minutes.
Step 3
Grease a barfi tray with a little ghee.
Step 4
Switch off the heat under both the pans. . Add green cardamom powder to the sugar syrup and mix well.
Step 5
Add the sugar syrup to the besan mixture and mix till well combined. Switch on the heat under the pan and cook stirring continuously on low heat till the mixture comes together.
Step 6
Transfer the mixture into the greased burfi tray and spread it evenly. Sprinkle pistachio slivers and gently press them with a spatula.
Step 7
Set aside for 5 minutes. Cut into desired shaped pieces and set aside for 15-20 minutes before separating the pieces.
Step 8
Arrange them on a serving plate and serve or store in an airtight container in the refrigerator for 15-20 days.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
