Step-by-step
1
firstly, in a large kadai heat 1 cup ghee and add 2 cup besan.
2
roast on low flame until the besan turns aromatic.
3
after 10 minutes, the besan will start to release ghee.
4
now add 1 cup milk powder, ¼ tsp cardamom powder and mix well. do not overcook. keep aside.
5
in a large kadai take 1½ cup sugar and 1 cup water.
6
stir and dissolve the sugar and boil for 5 minutes.
7
boil until the sugar syrup turns to 1 string consistency.
8
add in prepared besan milk powder mixture and stir continuously keeping the flame on low.
9
cook until the mixture holds together and turns to smooth consistency.
10
transfer the mixture to a tray lined with butter paper.
11
tap twice and top with 2 tbsp pistachios, 2 tbsp almond.
12
rest for 30 minutes or until it sets completely.
13
now cut with a sharp knife to the size of your choice.
14
finally, enjoy super tasty besan milk cake or store in an airtight container for a week in the refrigerator.
Video
Notes
- firstly, make sure not to brown the besan as it the colour of burfi will change.
- also, if you are looking for hard burfi then cook for a slightly more time.
- additionally, adding milk powder will make the burfi slightly soft compared to besan burfi texture.
- finally, besan milk cake recipe tastes great when prepared slightly soft like milk burfi recipe.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/besan-milk-cake-recipe-besan-milk-burfi/