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Besan Barfee

 

41

Yield

24

servings

Prep

10

min

Cook

25

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

6 ounces chickpea (garbanzo) flour
also named besan or gram flour
*
1 cup vegetable oil
14 ounces sugar
½ teaspoon cardamom seeds
2-3 tablespoons pistachio nuts
unsalted, lightly crushed
1-2 tablespoon almonds
coarsely chopped

Directions

Sift the chick pea flour.

Heat oil in a heavy, 10-12" frying pan, wok or sauté pan over a medium flame.

Put in the sifted chick pea flour. Stir and fry 2 to 3 minutes until the flour turns a shade darker and is cooked it should taste fried, not raw.

Put the flour into a large bowl, stir at once and allow to cool.

Make a syrup with 1 cup/8 fl oz/¼ litre water and the 14 oz/1⅓ c/395 g.

Sugar by bringing the water-sugar combination to a boil and then simmering very gently for about 20 minutes or until the syrup reaches a one thread consistency.

To test this, dip in a wooden spoon and let coat slightly.

Pinch some syrup off the back of the spoon with two fingers and then try separating the fingers.

One sticky thread should form. This is the Indian method.

Pour the hot syrup in the cooled chick pea flour/gram flour mixture.

Add the ground cardamom seeds and the nuts and mix well.

Keep stirring until mixture begins to harden slightly.

It should still be pourable. Pour into a 9 inch square cake tin, tilt tin so barfee mixture flows to the edges and allow to cool.

Cut into ¾ inch cubes. besan barfee if tightly wrapped in aluminium foil and then placed in a plastic container, freezes very well.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 14161% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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