By Vidushi Singh
A creamy, delicious dessert made with besan flour that is traditional and authentic. It is a well-known Gujarati and Rajasthani besan-based barfi dish.
3 cup besan ¼ cup ghee ¼ cup milk 1 cup ghee ½ cup milk 1½ cup sugar ½ cup water pinch saffron food colour ½ cup khova / mawa ¼ tsp cardamom powder silver vark (for garnishing) dry fruits (chopped)
Start by making the mixture grainy by adding 3 cup besan, ¼ cup ghee and ¼ cup milk. Crumble mix.
Mix until the Besan turns moist keep rubbing, until the it turns grainy texture.
Now take a sieve and run besan through using large holes. Wait till the besan turns grainy texture.
Now take a kadai, add 1 cup ghee and the besan mixture. Combine and roast well. keep roasting the besan for 20 min on low flame.
Roast the Besan till it’s brown and aromatic. Let the ghee release from the sides. Add ½ cup milk and mix continuously.
Cook the Besan till the milk is absorbed. Now in a large kadai add 1½ cup sugar and ½ cup water and boil.
Add saffron food colour to enhance your dish and mix well. Now Add ½ cup khova and mix well.
Combine both well, add sugar accordingly and just mix. Dissolve it and cook till it separates the pan.
Take ¼ tsp cardamom powder and mix well with it. Now take a tray line it with baking paper and ransfer the mixture.
Carefully level the mixture neatly. Now cool it down and refrigerate it for 4-5 hours.
Check afterwards, once it’s set garnish with a sliver vark. Top it with desired dry fruits and enjoy!