Besan Barfi

Makes: 20 - 24 pieces

Suitable for: Vegetarians and those on a gluten free diet

Preparation time: 5 minutes Roasting Besan: 30 minutes Sugar Syrup: 10 minutes

Total time: 45 - 50 minutes

Besan Barfi

Ingredients:

300g besan (gram/chickpea flour), sifted

180g ghee

180g granulated white sugar

150ml water

1 teaspoon of crushed cardamoms

20g pistachios, sliced

19cm diameter tin (sandwich cake tin), greased with a little ghee

Method:

Cooking the Besan:

1. Melt the ghee in a large flat bottomed pan on low heat.

2. Add the besan about a third at a time and mix with the ghee until both have combined thoroughly between each addition.

3. Continue to cook on low heat stirring continuously. At this stage the mixture will look slightly granular and thick but as the besan cooks in the ghee the mixture will become softer, molten and start leaving the sides of the pan becoming one big mass. It will become more molten as the cooking process continues.

4. After about 25 - 30 minutes the mixture will turn golden brown in colour and a nutty aroma will exude signalling the besan has been thoroughly cooked/

5. Stir in the crushed cardamoms and most of the sliced pistachios, keeping some aside to sprinkle on top.

6. Take off the heat and allow to cool.

Making the Syrup:

1. Combine the water and sugar in a pan. Stir and allow to dissolve on low to medium heat.

2. Once melted, bring to a simmer.

3. Simmer gently on low to medium heat, stirring occasionally until a syrup of 1 - 2 thread consistency forms (about 10 minutes).

   To test consistency, place a drop of the syrup onto a plate and allow it to cool for 15 - 30 seconds. Scoop the drop with your fore finger and, using your thumb gently pull it about half to once centimetre away from the finger, a thread should form in-between. This is known as ‘thread consistency’. The mixture should form one and half to two thin ‘threads’

4. Take off the heat and allow to cool for about 5 minutes.

Putting it all together:

1. Being careful, gently pour the sugar syrup into the besan mixture and mix it in quickly and vigorously until the combined mixture starts leaving the sides of the pan (the besan mixture will begin to harden fairly quickly). This will take a few minutes.

   Tip: This process should be carried out away from you towards the back of the stove to avoid splashes of hot syrup.

2. Place the mixture in the greased tin and flatten evenly with a spatula.

3. Sprinkle the sliced pistachios over the top and gently press into the mixture with a spatula.

4. Whilst still warm, cut the barfi into squares/diamond shapes.

5. Cool and enjoy.

6. Store in an air-tight container for up to week at room temperature.

7. Serve as a dessert or snack with a hot cup of chai.