This recipe is published with permission from Milk and Cardamom, by Hetal Vasavada, Page Street Publishing
- 1 1/ 2 cups ghee, plus more for greasing
- 3 cups chickpea flour
- 3 tablespoons semolina
- 1 1/ 2 cups powdered sugar
- 1 1/ 2 teaspoons cardamom
- 1/ 4 teaspoon salt
- 3 tablespoons sliced almonds
Generously grease a 9 x 5–inch (23 x 13–cm) loaf pan with ½ tablespoon (7 g) of ghee and set aside. Heat the ghee in a medium saucepan over low heat. Once the ghee melts, add the chickpea flour and semolina. Cook while stirring continuously for 10 to 12 minutes. The chickpea flour will start to change colors to a darker yellow/brown and start smelling nutty. Pour the mixture into a medium bowl.
Add the powdered sugar, cardamom, and salt. Mix well and be careful not to touch the burfi mixture; it’s very hot! Pour the mixture into the greased loaf pan and smooth out. Tap the pan on the counter a couple of times to get rid of any air bubbles. Sprinkle with the sliced almonds and place it in the fridge overnight to set.
Once the besan burfi has set, cut into 1½-inch (4-cm) squares. Store in an airtight container in the fridge for up to 2 weeks.