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Coconut Besan Burfi

A gluten-free fudge like Indian festive sweet called Burfi made with chickpea flour, coconut, sugar, ghee and cardamom and topped with nuts.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Cuisine Indian
Servings 20 squares

Ingredients
  

  • 2 cups fresh grated coconut
  • 1 cup besan chickpea flour
  • 2 cups sugar
  • 1/4 cup ghee
  • 1/4 cup chopped cashewnuts, almonds and pistachios
  • 4 to 5 pods cardamom powdered

Instructions
 

  • Put the chickpea flour in a largish heavy bottomed pan. Pan roast over a low flame till the raw smell of the flour disappears. Do not brown the flour. Transfer to a plate.
    Heat half the ghee in the pan and put the pan roasted flour into it. Cook over a low flame till a nutty aroma arises. Transfer to plate.
  • Heat1 cup of water in the same pan and add the sugar. Stir until the sugar dissolves and allow to boil, over medium heat, till a thick syrup (one string consistency) is obtained. Turn off the heat.
  • Now add the grated coconut and the roasted chickpea flour. Stir well till everything is well mixed. A whisk helps here. Put the pan with the mixture back on the fire, over medium heat, and keep stirring constantly. The mixture will start thickening and start curling away from the sides of the pan. This stage is crucial for the making of this burfi/ fudge.
  • Add the remaining ghee, and keep stirring till the ghee is absorbed. Mix in the cardamom powder and quickly pour the mixture into a well greased 7" by 11" cake tin (or cookie sheet with 1 1/2" sides), ensuring the mixture is leveled. Sprinkle the nuts on top and press them in. Allow to cool a bit and set. Then mark into squares while still warm.
  • Allow to cool completely, and cut into pieces along scored lines. Store the burfi/ fudge in containers.