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Ingredients
Besan/Gram Flour - 11/2 cups
Semolina/Rava - 1/2 cup
Ghee - 3/4 cup
Cardamom Powder - 1/2 tsp
Sugar - 3/4 cup
water 1/2 cup
Pista and almonds chopped for garnish
Method
first, heat ghee in a
skillet over low heat. Add the semolina and chickpea flour, and roast
until golden brown. Turn off the heat and transfer the mixture to a
plate.
In the same skillet, add
1/2 tablespoon ghee and the cardamom pdr. Sauté briefly, then add 1/2
cup water (about 120 ml) and the sugar. Cook over high heat until the
syrup becomes sticky.
Once the syrup is sticky,
reduce the heat to low and add the roasted semolina mixture. Cook until
all the syrup is absorbed. Turn off the heat, grease a plate with ghee,
and spread the mixture evenly. Top with chopped nuts and let it cool
for 1 hour.
Once completely cooled, cut into desired shapes with a knife. Your suji and besan barfi is ready to enjoy!
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INGREDIENTS
besan 1 1/2 cups
fine suji 3/4 cup
milk 2 cups
ghee 3 tbsp
gur( molasses) 1 cup
brown sugar 1/2 cup or little less ( you may add or decrease as per taste)
METHOD
In a microwave safe dish, put besan, mash well with a spoon, so there are no lumps, add about 1 1/2 tbsp ghee, mix well, microwave on high power for 1 1/2 minutes.( mine is ordinary microwave)
remove, mix well, micro for another 1 1/2 minutes
remove, add suji, & add another 1/2 tbsp ghee, mix well, micro high for 1 1/2 minutes
add milk, whisk well so there are no lumps, add gur and brown sugar , mix well, micro high for 2 minutes
remove, beat well, again micro high for 1 1/2 minutes
remove, beat well, add another 1-2 tsp of ghee, mix well, micro high for 1 1/2 minutes
when you mix, it will all come together
grease a plate, spread and level it, after 10 minutes, you can cut into desired shape.
NOTE- I prefer to use gur more than white sugar, as it is healthier option and you can get iron too.
I also prefer brown sugar than white sugar, in case, you don't have gur or brown sugar, you may use normal white sugar and make in the same way.
Normally, when one makes besan barfi or halwa, the amount of ghee is almost half the amount of besan or little more. I can't digest fat, so, I prefer to make my desserts healthier with less fat and using healthy sweetener.
Those who don't have microwave, can try this over gas, using a thick kadai or non-stick pan, but remember to keep stirring besan when you fry and fry on low flame till aroma comes.
Then add suji and fry for another 2 minutes, then add milk, cook till milk is absorbed, then add sugar and cook till it leaves the sides, towards the end, you may need to add some ghee, a tbsp roughly more than the amount mentioned.
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