besan mawa barfi

Besan Mawa Barfi Recipe – Besan Khoya ki Burfi

Besan Mawa Barfi Recipe – Besan Khoya ki Burfi

Besan mawa barfi is the most relished barfi. It is very easy to prepare at home with chickpea flour and mawa as the main ingredients along with some dry fruits. It turns out son delicious that it will melt in your mouth. Chickpea flour roasted in ghee taste super delicious. No one can say no to this barfi. It is relished by kids too.

Make besan mawa barfi at home on festive days or on any special occasions and distribute it to your friends and relatives. They will love it for sure. So, definitely try out making besan mawa barfi at home with this easy to follow step-by-step instructions.

Directions

Getting ready:

Heat a wok or a pan and add muskmelon seeds into it. Dry roast the seeds until it starts spluttering and turns golden brown in colour. Keep stirring continuously. Don’t roast it too much. Transfer the roasted muskmelon seeds to a bowl.

besan mawa barfi

Chop cashews into small pieces. Also, slice pistachios into thin slices. Place them in separate bowls. Peel green cardamom and crush its seeds into fine powder in mortar pestle.

besan mawa barfi

Grease a plate with some ghee for making barfi. Spread the ghee evenly all over the plate.

besan mawa barfiMaking:

Heat a wok and add mawa directly into the wok while crumbling it with hand. Keep stirring continuously and roast the mawa on low flame until it turns golden brown in colour. Transfer the roasted mawa in a bowl.

besan mawa barfi

Pour ghee into the same wok and chickpea flour to it. Roast the flour on low flame until it becomes golden brown in colour. Keep stirring continuously. Make sure that the ghee used for roasting chickpea flour is sufficient so that the flour mixes completely into it. If the quantity of ghee is less then the flour will start sticking at the base of the wok.

besan mawa barfi

When the chickpea flour is roasted aptly then drizzle some water on it. This is done to make the flour little grainy in texture. Again roast the flour for another 2-3 minutes. Once the bubbling stops completely that means the chickpea flour is roasted aptly. Now turn off the flame. Allow the flour mixture to cool down completely.

besan mawa barfi

After a while, chickpea flour has cooled down enough that it can be touched with bare hand. Add, roasted muskmelon seeds, chopped cashews. Green cardamom powder and mawa into it. Mix everything really well until the barfi mixture become even. Once the barfi mixture cools down slightly more and mawa-dry fruits are mixed well into it then add sugar to it. Stir to mix the sugar well into the flour mixture.

besan mawa barfi

Barfi mixture is now ready. Transfer it to the greased plate. Spread it evenly on the plate. Sprinkle some chopped cashews and pistachios slices and press them gently with the spatula. Keep it aside so that the mixture sets completely.

besan mawa barfi

Once the barfi sets completely, place the barfi plate on flame and heat it slightly so that the barfi comes out easily.

besan mawa barfi

Cut the besan mawa barfi with the help of a knife into desired size pieces. Transfer the barfi on a plate. Besan mawa barfi is now ready.

besan mawa barfiServing:

Serve this mouth-watering and delectable besan mawa barfi as it is as a dessert or have it whenever you crave for something sweet. Once the barfi cools down completely, store them in an air-tight container and relish eating for 15 days. Enjoy!

Suggestions:

  • If the chickpea flour mixture is hot and sugar and mawa is added to it then the barfi will turn out runny. It will take too much time to set. If the chickpea flour mixture cools down too much then it will turn into powder texture. Therefore, it will be difficult to set the barfi. So, make sure that the chickpea flour mixture is not too hot or too cold while adding other ingredients into it. The mixture should be warm while adding the mixture. The barfi mixture should be little runny, it should not be too runny or powdery.
  • To cool down the roasted chickpea flour mixture you can either transfer the mixture on a plate or place the wok on a vessel filled with water. It will cool down quickly.
  • You can add or remove any dry fruits you desire. You can also increase or decrease the quantity of dry fruits used.

Besan Mawa Barfi Recipe - Besan Khoya ki Burfi besan mawa barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1.5 cup (150 grams)
  • Mawa – 120 grams
  • Powdered sugar – 1.5 cup (200 grams)
  • Ghee – ½ cup (120 grams)
  • Cashews – 2 tbsp
  • Muskmelon seeds – 2 tbsp
  • Pistachios – 1 tbsp
  • Green cardamom – 4
Instructions
  1. Heat a wok or a pan and add muskmelon seeds into it. Dry roast the seeds until it starts spluttering and turns golden brown in colour. Transfer it to a bowl.
  2. Chop cashews into small pieces. Also, slice pistachios into thin slices. Peel green cardamom and crush its seeds into fine powder in mortar pestle.
  3. Grease a plate with some ghee for making barfi. Spread the ghee evenly all over the plate.
  4. Heat a wok and add mawa into it. Keep stirring continuously and roast the mawa on low flame until it turns golden brown in colour. Transfer the roasted mawa in a bowl.
  5. Pour ghee into the same wok and chickpea flour to it. Roast the flour on low flame until it becomes golden brown in colour.
  6. When the chickpea flour is roasted aptly then drizzle some water on it. Again roast the flour for another 2-3 minutes.
  7. Add, roasted muskmelon seeds, chopped cashews. Green cardamom powder and mawa into it. Mix everything really well until the barfi mixture become even. Then add sugar to it. Stir to mix the sugar well into the flour mixture.
  8. Barfi mixture is now ready. Transfer it to the greased plate. Sprinkle some chopped cashews and pistachios slices.
  9. Cut the besan mawa barfi into desired size pieces. Transfer the barfi on a plate.
  10. Serve this mouth-watering and delectable besan mawa barfi as it is as a dessert.

 

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