3 cups Barfi

 Ingredients

Besan  ½ cup

Fresh/ desiccated coconut/ cashew powder  ½ cup

Milk ½ cup

Ghee  ½ cup or little less

Sugar 1 cup

Cardamom pdr ½ tsp

 

Preparations

Grease a tray or plate and keep aside

In a kadai / pan heat ghee, keep it aside

In a heavy bottom pan, add besan, on a low flame roast stirring continuously, until it turns aromatic. This can take 4-5 minutes

Add coconut/ cashew pdr and roast for 2-3 minutes, stirring to prevent burning.

Add sugar, milk and ¼ cup melted ghee, mix all well, cook on medium flame, stirring continuously.

When the mixture becomes thick, add 4 tbsp hot ghee/ hot ghee yields a burfi with lots of pores like Mysore pak. For a soft barfi add melted ghee.

Add cardamom pdr. Stir well and continue to cook.

As the mixture thicken and leaves the sides of the pan, and it turns porous, quickly pour the mixture on the prepared tray/ plate and spread it well.

Using a greased knife make  light cuts on the barfi when it is hot.

After a while cut deeply. When cooled cut into pieces.

 

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