Special besan burfi
Very soft
and grainy.
Will taste like soan halwa
Namaste,
welcome to NishaMadhulika.com
Let's start!
Turn on the flame
Can grind thick semolina and take it.
Dry roast
Stir continuously
Reduce flame - medium, when pan heats up
It will add grainy taste
and enhance taste.
Semolina takes time to roast,
so roasting it first.
Roast - 2 min
Add more than 1/2 cup ghee
Take more if needed
Melt the ghee
Roast
stir continuously
Flame - medium
Don't turn up the flame
Roast at medium flame
After - 10 min
Stir continuously
Flame - low-medium
or medium
After - 15 min
Colour is changing
Roast till colour changes and aroma comes.
To make it grainy
Keep stirring and add milk
Milk will make grains in it
Roast till foaming stops
Roasted - 3-4 min, after adding milk
Turn off the flame
Took 20 min to roast
Keep stirring after turning off flame,
as pan is hot
it will burn from below.
Dry roast
Flame - medium
Stir continuously
Seeds are spluttering
Turn off the flame
Grease tray with ghee
Sugar syrup prep
Water - 3/4 cup
When we make
sugar syrup in wide pan,
water is added
a bit more.
If making syrup
in a long vessel,
take a bit more than 1/2 cup water.
Cook till sugar dissolves completely.
Flame - high
Sugar dissolved in water
For more info on sugar syrup
can watch video on syrup
on my channel.
Cooked - 2 min after boiled.
Reduce flame - low
A wire forming
One wire syrup
Turn off the flame
Mix well
Mixture cooled down completely
Golden colour
Mix well
Looks a bit wet
Cook it a bit
Flame - low-medium
Cook while stirring continuously
As soon as it thickens,
turn off the flame.
Save some for garnishing
Cooked - 3-4 min, turn off the flame
Make it even
Press lightly
Ghee left - 90 grams
Ghee used - 160 grams
Keep it to set - 1 hour
Cut the pieces
Again keep it to set
Kept it overnight
It sets in 3-4 hours
Take out the pieces
Roast gram flour
at low-medium flame
Measure water and sugar
from the same vessel.
Store outside - 1 month
Store in fridge - 2 months
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