Namaskar! Welcome to Nishamadhulika.com.
We usually get sweets from the market to eat, but they can be made easily at home.
They also taste good as we use good variety products at home.
Today we are going to make besan mawa burfi which is very tasty and is made easily.
So come, let’s prepare besan mawa burfi.
Besan - 1.5 cup or 150 gram
Mawa - 150 gram
Powdered sugar - 1.5 cup or 200 gram
Ghee - ½ cup or 120 gram
Cashew nuts (Kaju) - 2 tbsp
Melon seeds - 2 tbsp
Pistachios (Pista) - 1 tbsp
Green Cardamom (Chhoti elaichi) - 4
To make besan mawa burfi, first we’ll roast the melon seeds.
Heat a pan and add melon seeds to it.
Keep stirring.
The melon seeds will pop up and produce a sound.
There will be a change in colour.
The melon seeds are now fluffy and brown in colour.
Our melon seeds are roasted. Make sure they are not too dark in colour.
Once the melon seeds are roasted, take them out in a bowl.
Now let's cut the dry fruits.
Cut the cashews into tiny pieces.
Cut the pistachios into thin slices.
Once the dry fruits are cut, make a powder of green cardamom.
Now let’s roast the mawa.
Crumble the mawa and add it to the pan.
Roast the mawa on low flame till it is golden brown in colour.
We have roasted the mawa till it is a little brown.
Put the roasted mawa in a bowl.
Put ghee in a pan and then add besan to it.
Keep stirring and roast the besan till it becomes golden brown.
Make sure the quantity of oil is sufficient and the besan mixes properly in it.
If the quantity of oil will not be proper then it will be very difficult to roast the besan and it will stick to the pan.
The besan is brown in colour and gives a good fragrance, which means that our besan is now roasted.
Turn the stove on low flame.
We roasted the besan on low flame but reduce the flame as we will now add water to it.
Now add a little water to it, so that a little bubbles are produced.
Keep stirring and roast it for another 2 minutes.
After adding water keep stirring and cook for 2-3 minutes.
Once the besan is fluffy and stops coming up, it means that our besan is roasted.
The besan is now brown in colour and we get a good fragrance from it.
The besan is now roasted.
Leave the besan aside and let it cool.
Turn off the flame.
Till then let’s prepare the plate in which the burfi is to be frozen.
Make sure to keep stirring the besan in between as the wok is too hot and the besan can stick to the bottom of the pan.
Put a little oil on the plate and spread it evenly to make it smooth.
Cool down the besan such that we are able to touch it easily.
You can also cool down the besan by putting it in a big open bowl.
We have kept a bowl full of water below the wok which helps it to cool down quickly.
If we leave the besan in the pan then it will take a long time to cool down and can even stick to the bottom as the pan is too hot.
You can also put the besan in another bowl and let it cool.
The besan is now cool.
Now add the melon seeds, cashews and cardamom powder. Leave a few cashews that are to be used later for garnishing.
Mix well.
Now add the mawa as well and mix it thoroughly.
You can add the dry fruits as per your choice.
Mix the mawa and dry fruits properly.
Add the sugar at the end, once the mixture cools down completely.
If you add sugar in the hot mixture, then the burfi will take a lot of time to freeze.
Now add sugar to it.
Stir properly so that everything is mixed.
Our mixture is now quite thick.
The burfi is now ready to be frozen.
Now take out the mixture on the plate to let it freeze.
With the help of the spoon make the burfi plain and smooth in this way. Spread it evenly from all four sides.
Sprinkle the cashews and pistachios on top of the burfi.
Press it using a spoon so that they get inside the burfi.
Let it freeze and then cut it into pieces.
Besan mawa burfi is now ready.
The burfi can be cut into pieces once it’s frozen.
Heat the plate a little so that the burfi comes out easily.
Now let's cut the burfi into pieces.
Now cut the burfi into pieces according to your comfort.
Very tasty besan mawa burfi is prepared.
This burfi is made very easily, but we have to be a little careful.
Make sure that you add sugar once the besan is cool, otherwise the mixture
will have a thin consistency and the burfi will take a long time to freeze.
Also if the besan will be too cool then it will be like a powder and then also the burfi will take a long time to freeze.
Make sure the besan mixture is neither too hot nor too cold.
Add mawa and powdered sugar to the mixture when it is a little warm.
The mixture should be a little wet.
It should neither be thick nor too thin.
Just keep these points in mind and very tasty burfi will be prepared.
You can store the besan mawa burfi in a container and eat it for 15 days.
Make besan mawa burfi, eat it and share your experiences with us at Nishamadhulika.com.
We will meet again with a new recipe.
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