Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi | How to make Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi

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ByAnupama Nagarajakumar
Created on 7th Nov 2015
  • Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi, How to make Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi
Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfiby Anupama Nagarajakumar
  • Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi | How to make Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi (8 likes)

  • 0 reviews
    Rate It!
  • By Anupama Nagarajakumar
    Created on 7th Nov 2015

About Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi

An easy, healthier Diwali sweet recipe with the wholegrain goodness of whole chickpeas and oats. Fiber and protein rich, delicious burfi.

Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi is a delicious and yummilicious dish which is one of the popular dish of Indian. Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 20 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi. It is an amazing dish which is perfectly appropriate for any occasion. Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi is an art and while preparing this dish you can feel the aroma of this delicious Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi. Surprise your family and friends by preparing this hotel style Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi at your home.

  • Prep Time0mins
  • Cook Time20mins
  • Serves12People
Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi

Ingredients to make Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi

  • 60 g Whole Kala Chana Flour ( ½ cup)
  • 40 g Oats ( ½ cup) I used Scottish Porridge Oats
  • 60 g Roughly chopped mixed nuts - almonds cashew pistachio
  • 50 to 60 g Ghee ( ½ cup) (for vegan version coconut butter)
  • 125 milliliters milk ( ½ cup)
  • 190 g Sugar I used organic unrefined demerara sugar (1 cup)
  • additional slices of pistachio nuts for garnish.

How to make Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi

  1. First, dry roast the oats on a medium flame for 2 to 3 minutes. Keep this aside.
  2. Roughly chop the nuts or pulse them in a mixer or food processor jar. Do not make them too powdery. The nuts need to be chopped into small chunks.
  3. Grease a flat plate or flat based wide dish using ghee (or coconut oil for vegan version). Keep this ready.
  4. Now, in a thick bottomed wide pan, add 60 g whole chickpea flour, 40 g dry roasted oats, roughly chopped nuts, 190 g of sugar.
  5. To this add 50 to 60 g ghee, 125 milliliters of milk. Mix everything well.
  6. Now, place the pan on medium heat. Cook the mixture stirring now and again for 7 to 9 minutes.
  7. As the mixture cooks, it will darken and also bubble up and thicken.
  8. At around 7 to 9 minutes, the mixture will come off the pan easily almost forming a ball. If you transfer too soon, the burfi will not set.
  9. If you transfer too later, it will harden and spreading it out will not be possible. So watch this stage carefully.
  10. Immediately transfer this mixture onto the greased plate. Spread it out using the back of a ladle or a flat based cup.
  11. Now, while it is still warm, using a sharp knife cut across the mixture
  12. repeat from another direction to form squares or diamonds. You may make smaller pieces too.
  13. Place sliced pistachios on each square or diamond portion. Press them down slightly so they stick to the mixture.
  14. All the above need to be completed quickly otherwise the mixture will set and harden, then if an attempt is made to cut through, it will break.
  15. Allow this to cool for 10 minutes to half an hour.
  16. Again run the knife carefully along the previously made depressions, pressing down to cut out the pieces. serve.
My Tip: instead of dry roasted oats , you can include desiccated coconut. this recipe can be vegan if coconut butter is used instead of ghee and almond milk instead of cow's milk. chop the nuts roughly and not too powdery for better texture. cut through the burfi when it is still warm once. but do not separate the pieces. once well set, cut through once again and then separate the pieces.

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