This is an easy to do variation of the popular 7 cup burfi. I couldn’t get myself to add 3 cups of sugar that the original recipe calls for. For those intimidated by indian sweets, this is a good place to start. One needs to just mix everything together at room temperature and then stir and cook till the desired consistency is achieved.
I added orange peel instead of the traditional elaichi powder and it tasted wonderful. this is my new go to recipe for a quick indian sweet.
Besan Milk Burfi (Makes 25 pieces)
Besan 1 Cup
Milk 1 Cup
Sugar 2 Cups
Ghee 1 Cup
Shredded Coconut 1 Cup (fresh or frozen)
Orange Peel (or powdered cardamom) 1 teaspoon
In a clean large pan, stir all the ingredients together and heat it on a medium flame / heat.
Stir this continuously on medium flame till everything begins to thicken and it begins to leave the sides of the pan.
Reduce the heat when the bubbles appear (be very careful as this is extremely hot).
Take a small teaspoonful of the mixture and shape into a ball when the heat is tolerable and check if it is retaining its shape. If yes, it is ready to be transferred to a plate. If no, continue stirring till the right consistency is achieved.
Grease a flat plate with a spoon of ghee and transfer the mixture onto it. Flatten it with a spoon and allow to cool a little.
Use a sharp knife to cut into squares or diamonds and allow to cool completely. Store in an air tight container.