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Home / Recipes / Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi

Photo of Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi by Anupama Nagarajakumar at BetterButter

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

Anupama Nagarajakumar
0 minutes
Prep Time
20 minutes
Cook Time
12 People
Read Instructions Save For Later

ABOUT Dark Chickpea Flour Oats Burfi / Kale Chane Ki Atte Ki Burfi RECIPE

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

Recipe Tags

  • Veg
  • Festive
  • Indian
  • Dessert
  • Egg Free

Ingredients Serving: 12

  1. 60 g Whole Kala chana Flour ( ½ cup)
  2. 40 g Oats ( ½ cup) I used Scottish Porridge Oats
  3. 60 g Roughly chopped mixed nuts - almonds cashew pistachio
  4. 50 to 60 g Ghee ( ½ cup) (for vegan version coconut butter)
  5. 125 milliliters milk ( ½ cup)
  6. 190 g sugar I used organic unrefined demerara sugar (1 cup)
  7. additional slices of pistachio nuts for garnish.


  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.

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