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Besan Burfi
Besan Burfi is an Indian sweet confectionery made with three simple ingredients - gram or chickpea flour (called besan), ghee (clarified butter), and sugar. Besan Burfi is commonly used as a dessert and as a sweet treat during festivals in India. Besan Burfi is also known as Mysore Pak in the southern part and Mohanthal in the western part of India.

Traditionally, ghee or clarified butter is used to make Besan Burfi; however, we have replaced ghee with olive oil in this recipe. The gram flour is roasted in olive oil with perfection and mixed with sugar syrup to create wonderful golden-brown Besan Burfi. A hint of cardamom powder and saffron is added for extra color and flavors. The burfi is garnished with sliced almonds and pistachios.

Happy Cooking!
Serves 10
Gram Flour
1 cup (8 oz cup)
Whole Milk
2 tablespoons
1/2 cup (8 oz cup)
1/4 cup (8 oz cup)
8, thinly sliced
Olive Oil
1/2 cup (8 oz cup) + 2 tablespoons
Cardamom Powder
A generous pinch
Saffron (Optional)
5-6 strands
8, thinly sliced
Step 1
In a bowl, mix the gram flour with 1 tablespoon whole milk and 1 tablespoon olive oil. Mix well to get a crumbling consistency of gram flour. There should not be any lumps in the mixture at this point. Break any lumps with your hands or spoon.

If using saffron, steep the saffron strands in 1 tablespoon of warm milk for 10 minutes and keep aside for later use.

Note - In this recipe, you can replace olive oil with ghee or another cooking oil of your choice.
Step 2
In a pan, heat the olive oil on medium. Add the gram flour mixture and cook for about 15 to 20 minutes until the gram flour is fragrant and turns golden-brown. Gram flour can burn easily, so make sure to stir the mixture continuously.

Note - To maintain the cooking temperature, you may need to bring the heat down to low for 1 to 2 minutes and set it back to medium.
Step 3
While the gram flour mixture is cooking. Start making the sugar syrup.

  • Boil 1/4 cup of water on high heat.

  • Bring the heat to medium and add sugar and cook for about 5 minutes.

  • Then, add the saffron strands along with milk and continue to boil for another 3 minutes.

  • To check if the sugar syrup is ready, take a drop of the sugar syrup between your fingers and pull apart. The sugar syrup is ready if it forms 2 threads between your fingers.

  • If the sugar syrup is not of 2 threads consistency then cook for another 2 minutes and check for consistency.
Step 4
When the gram flour mixture is ready (fragrant and golden-brown), add the sugar syrup and cardamom powder to the the gram flour mixture and mix well. Cook for another 2 to 3 minutes until the sugar syrup is absorbed in the gram flour mixture. At this point, the gram flour-sugar syrup mixture thickens. Remove the mixture from heat.
Step 5
Grease a rectangular non-stick or glass tray with olive oil and pour the gram flour-sugar syrup mixture. Spread evenly and smoothen the top. Sprinkle sliced almonds and pistachios and let it sit for 2 to 3 of minutes.

Cut into about 1 inch squares and serve.

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