Besan (Bengal Gram Flour) Burfi With Clotted Cream Or Malai, With Coconut
Besan Burfi With Clotted Cream Or Malai And Coconut
This Rajasthani sweet recipe comes from my sister in-law in Jaipur. It is easy to make, give it a try.
Malai is the thick skin that forms on milk when it is boiled and allowed to cool, a common practice in India. It is very similar to clotted cream in texture and taste.
Also see Atta Burfi
Edited June 2020
Ingredients
- 1 cup besan, Bengal gram flour or atta, plain chapatti flour
- 1 cup malai milk top or clotted cream
- 1/4 cup milk, if needed (not usually needed, if using clotted cream)
- 1/2 cup powdered/caster/fine sugar
- 1 tsp. green cardamom/illaichi powder
- 2-3 heaped tsp. coconut powder/desiccated coconut
- 2 tsp. chopped dry fruits like almonds, pistachios, cashew nuts, whatever you have.
- A greased flat plate/thali/tray
Instructions
- Sieve Besan to remove any lumps.
- Dry fry/roast the Besan in a heavy bottomed karahi/pan until you get a nice, nutty aroma.
- Take out and keep aside.
- Now put the malai/clotted cream in a pan and heat it. Add milk, if it looks too thick and difficult to stir. You don't need to add milk, if cooking with clotted cream.
- Cook stirring it constantly, until it is bubbling nicely or leaves ghee/fat on the edges.
- Turn heat off. It should be smooth by now, but if not, press it through a sieve to remove lumps. You don't need to sieve it, if using clotted cream.
- Add sugar, stir it in.
- Add the pre-roasted Besan, coconut powder, illaichi/cardamoms and mix well, till no lumps remain.
- Add half chopped nuts and cardamom powder. Stir them in well.
- Pour it onto the greased plate/thali/tray and spread evenly.
- Spread and press down the remaining chopped nuts evenly on top.
- Allow it to cool.
- Cut into little squares or diamonds or fingers, as you prefer. Keep in an airtight container in a cool place.