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Besan Barfee Recipe

6 ounce Chick pea flour, 1 1/4 c 180 g. also called besan or possibly Gram flour
1 c. Vegetable oil, 8 fl ounce.
14 ounce Sugar, 1 1/2 c or possibly 395 g
1/2 tsp Cardamom seeds, grnd
2 Tbsp. Pistachios, unsalted up to 3 tbsp lightly crushed
1 Tbsp. Almonds, blanched, coarsely minced up to 2 tbsp


Sift the chick pea flour. Heat oil in a heavy, 10-12" frying pan, wok or possibly saute/fry pan over a medium flame. Put in the sifted chick pea flour. Stir and fry 2 to 3 min till the flour turns a shade darker and is cooked (it should taste fried, not raw). Put the flour into a large bowl, stir at once and allow to cold. Make a syrup with 1 c./8 fl ounce/1/4 litre water and the 14 ounce/ 1 1/3 c/395 g. sugar by bringing the water-sugar combination to a boil and then simmering very gently for about 20 min or possibly till the syrup reaches a one thread consistency. (To test this, dip in a wooden spoon and let coat slightly. Healthy pinch some syrup off the back of the spoon with two fingers and then try separating the fingers. One sticky thread should form. This is the Indian method. If you have a better one, use it.) Pour the warm syrup in the cooled chick pea flour/gram flour mix. Add in the grnd cardamom seeds and the nuts and mix well. Keep stirring till mix begins to harden slightly. (It should still be pourable.) Pour into a 9 inch square cake tin, tilt tin so barfee mix flows to the edges and allow to cold. Cut into 3/4 inch cubes. Besan barfee if tightly wrapped in aluminium foil and then placed in a plastic container, freezes very well. MAKES: 144 little cubes Cuisine:"African/middle Eastern"

Source: cookeatshare.com