Milk-besan Barfi

Ingredients

1 cup besan (gram flour)

1 cup full-fat milk

1 cup sugar or as per taste

4 tbsp ghee 

½ tsp cardamom pdr

A pinch of saffron strands (optional)

Chopped nuts (cashews, almonds, pistachios) for garnish

 

Preparations

Heat the ghee in a non-stick pan over medium heat. Add the besan and roast it, stirring continuously to avoid burning, for about 8-10 minutes or until the besan turns golden brown and releases a nutty aroma.

In a separate saucepan, bring the milk to a boil. Lower the heat and simmer for 2-3 minutes.

Slowly pour the hot milk into the roasted besan, stirring constantly to avoid lumps. Cook this mixture for about 5-7 minutes until it thickens.

Add the sugar, cardamom powder, and saffron (if using). Stir the mixture until the sugar completely dissolves, and the mixture thickens to a pudding-like consistency.

Grease a small plate or tray with ghee. Transfer the mixture onto the tray and flatten it out evenly. Allow it to cool to room temperature.

Once cooled, garnish with chopped nuts (optional). Cut into squares or diamonds and serve.

 

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