I’ve never been a fan of store-bought mithai. There’s something about those overly sweet, overly glossy pieces that just don’t hit the spot. That’s why, over the years, I’ve come to treasure my mom’s homemade sweets — and this Besan Burfi with Milk Powder is one of my all-time favourites.
It’s the sweetness that fills your kitchen with a warm, nutty aroma the moment the besan hits the ghee. That smell—rich,...
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Grease a tray or steel plate and line it with parchment paper. Set aside. Chop the nuts and keep them ready for garnishing.
In a saucepan, combine sugar and water. Bring to a boil over medium heat.
Add cardamom powder and stir until the sugar completely dissolves.
Continue cooking until the syrup reaches a one-string consistency, about 8–10 minutes. To check, place a drop between your fingers: when gently pulled apart, it should form a single thread. Turn off the heat. Add kewra water (if using), stir and set aside.
In a heavy-bottomed pan, heat ghee on medium heat.
Add the besan and roast it, stirring continuously, until it turns golden, aromatic, and the ghee begins to separate.
Add the milk powder and mix well until combined.
Lower the heat and slowly pour in the prepared sugar syrup. Keep stirring to avoid lumps.
Cook the mixture until it thickens and comes together like a soft dough. This usually takes a few minutes. Turn off the heat.
Immediately transfer the mixture into the prepared tray. Use a spatula to spread and flatten it evenly.
Sprinkle the chopped nuts on top and gently press them in.
Let the burfi sit at room temperature for 30 minutes, then refrigerate for 1–2 hours until firm.
Once set, cut into squares or diamonds. Store in an airtight container at room temperature for a few days or refrigerate for a longer shelf life.
Stir continuously on low-medium heat until besan turns golden and aromatic. Rushing this step can give a raw taste.
Don't overcook the sugar syrup — aim for a single-thread consistency for the perfect set.
If it’s too warm or humid, refrigerate the burfi after 30 minutes of resting at room temperature for a clean cut and firm set.
What is the purpose of kewra water in the recipe?
Kewra water is used for its aromatic properties, adding a fragrant touch to the burfi.
Can I use other types of nuts for garnishing?
Yes, you can use any nuts of your choice, such as walnuts or pecans, for garnishing.
How do I know when the sugar syrup is ready?
The sugar syrup is ready when it reaches a one-string consistency, which can be tested by placing a drop between your fingers and gently pulling apart to form a single thread.
How should I store the burfi?
Store the burfi in an airtight container at room temperature for a few days or refrigerate for a longer shelf life.
What should I do if the burfi doesn't set properly?
If the burfi doesn't set properly, refrigerate it for a longer period to help it firm up.
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