Name: Besan Ki Burfi recipe by Raj Brar at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10
Ingredients: 4 ½ cups besan (gram flour or chickpeas flour); 2 cups unsalted butter; 3 cups sugar; ¾ cup water; ¼ tsp green cardamom powder; ¼ cup pistachio nuts, chopped (optional)

Instructions

Line a 13x9 inch baking pan with aluminum foil and keep it aside.
In a medium saucepan, add sugar and water. Cook on medium heat until sugar is dissolved and mixture forms one thread consistency (see notes below on how to check thread consistency).
Remove it from heat and let it cool down to room temperature.
While the sugar mixture is cooling, melt butter in a large heavy-bottomed saucepan. Add besan. Mix well and cook on medium-low heat stirring constantly.
Cook until the besan begins to change color to light pink and releases a nice aroma. Add cardamom powder and remove from the heat.
Keeping the mixture away from the heat, add sugar syrup to the besan and mix really well with a wooden spoon for about 30 seconds.
Pour the mixture into the lined pan. Quickly level the mixture by tilting the pan and leave it aside to set.
Sprinkle the chopped pistachio nuts over the mixture and gently press it with a spatula. Do not move the pan around too much.
Let it cool for about 1 hour. The mixture will set as it cools.
Cut into square or diamond shapes. Store in an air-tight container for up to 2 weeks.

Similar Recipes