7 CUPs Barfi - Besan Mithai
- 1 cup - Besan (Gram flour)
- 1 cup - Milk
- 1 cup - Ghee (clarified butter)
- 1 cup - Freshly grated coconut or desiccated coconut
- 1 cup - Cashews , made into really small pieces
- 2 cups - Sugar
- 1 Tsp - Cardamom powder
- A pinch of turmeric (optional)
- A pinch of saffron (optional)
- Soak the saffron in a tablespoon of hot milk to extract the flavour and colour.
- Grease a steel plate or a cake tin with ghee and set aside.
- In a heavy bottom pan, roast the flour till you get a nutty smell. Keep the flame low and keep stirring it continuously to avoid burning of the flour.
- Once the flour is roasted well switch off the flame.
- Add sugar, coconut, milk, ghee, saffron soaked milk and a pinch of turmeric to this and mix it well.
- Make sure there are no lumps in it.
- Put the pan back on low flame and cook it for 15 to 20 mins.
- Keep stirring it continuously so that the mixture doesn't stick to the bottom of the pan.
- The mixture will be watery, but will gradually thicken.
- As you get close to 10 mins, the mixture will start bubbling up and the colour turns paler.
- The mixture will start leaving the pan when it is done.
- You will have to work quickly when the mixture thickens. It will be as soft as a play dough.
- Transfer this QUICKLY to the greased plate and uniformly spread and press it using a spatula.
- Smoothen it as much as you can while working quickly.
- Let it cool down completely and cut then into pieces.
- Store them in jars and it keeps well for a week. As it has fresh coconut, do not keep it for long.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/7-cups-barfi-besan-mithai/
3.5.3251