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

By Anupama Nagarajakumar  |  7th Nov 2015  |  
0.0 from 0 reviews Rate It!
  • 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
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    12

    People

10

0





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 one dish which makes its accompaniments tastier. With the right mix of flavours, Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi has always been everyone's favourite. This recipe by Anupama Nagarajakumar is the perfect one to try at home for your family. The Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi is few minutes and the time taken for cooking is 20 minutes. This is recipe of Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi is perfect to serve 12 people. Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi. So do try it next time and share your experience of cooking Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi by commenting on this page below!

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.

Reviews for Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi (0)

Cooked it ? Share your Photo