Ingredients
Equipment
Method
- Line a 9 x 9 inch pan with parchment paper and set aside. You can use a larger pan (like 10 x 13 inch) to make thinner burfis.
- Melt ghee in a pan over medium heat. Add the sifted besan and stir continuously. Lower the heat to low.
- Stir constantly; the besan will initially clump. After around 15 minutes, it will begin to loosen up.
- After 20 minutes, the mixture will become smooth. Around 25 minutes, it will resemble a smooth paste. At this stage, add cardamom powder and cook for 5 more minutes. Note that depending on the besan quality, it may not become perfectly smooth, but it should feel fluffy and have a nutty aroma, indicating it is roasted and not raw.
- Cook the besan for a total of 30 minutes on low heat. Remove from heat and let it cool to room temperature before adding the sugar syrup.
- In a separate pan, add sugar and water over medium heat. Let the sugar dissolve, which takes about 4 to 5 minutes.
- Lower the heat and simmer for 5 to 6 minutes until the syrup reaches one-string consistency. To test, place a drop of syrup between your thumb and index finger and pull them apart—there should be a single thread formation. If using a thermometer, the syrup should read 110°C (230°F). Turn off the heat immediately once the correct consistency is reached.
- Slowly pour the hot sugar syrup into the cooled besan mixture while stirring continuously until fully combined.
- Transfer the mixture into the prepared pan. Tap the pan gently to remove air bubbles and smooth the top with a knife.
- Sprinkle chopped pistachios on top.
- Let the burfi set for 2–3 hours (or longer) at room temperature before cutting.
- Trim the edges and cut into squares.
Notes
Store at room temperature for up to 10 days.
Safety Notes: Use caution when handling hot ghee and sugar syrup. The syrup can cause severe burns if splashed. Always use a thermometer or the thread test to avoid overcooking the syrup. Substitutions: Use coconut oil instead of ghee for a dairy-free version.
Replace white sugar with jaggery or honey for a more natural sweetener (adjust quantity based on sweetness).
Substitute pistachios with almonds, cashews, or raisins.
Storage: Store in an airtight container at room temperature for up to 10 days. For longer storage, refrigerate for up to 2 weeks, but bring to room temperature before serving to maintain texture. Pro Tips: Ensure the besan is fully roasted and has a nutty aroma before adding the syrup—this prevents a raw taste.
Use a non-stick pan to prevent sticking during roasting and mixing.
For easier cutting, lightly grease the knife with ghee before slicing.
Safety Notes: Use caution when handling hot ghee and sugar syrup. The syrup can cause severe burns if splashed. Always use a thermometer or the thread test to avoid overcooking the syrup. Substitutions: Use coconut oil instead of ghee for a dairy-free version.
Replace white sugar with jaggery or honey for a more natural sweetener (adjust quantity based on sweetness).
Substitute pistachios with almonds, cashews, or raisins.
Storage: Store in an airtight container at room temperature for up to 10 days. For longer storage, refrigerate for up to 2 weeks, but bring to room temperature before serving to maintain texture. Pro Tips: Ensure the besan is fully roasted and has a nutty aroma before adding the syrup—this prevents a raw taste.
Use a non-stick pan to prevent sticking during roasting and mixing.
For easier cutting, lightly grease the knife with ghee before slicing.