Besan (Bengal Gram Flour) or Chapatti Flour Burfi With Clotted Cream & Coconut
Besan or Atta Burfi With Clotted Cream Or Malai And Ciconut
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.
Edited June 2020
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
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
Sieve Besan/atta to remove any lumps.
Dry fry/roast the atta-flour or 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 until it is bubbling nicely/leaves ghee/fat on the edges. It should be smooth by now, but if not, press it through a sieve to remove lumps. Keep aside. add milk, if it looks too thick and difficult to stir.
Add pre-rossted Besan/atta, cardamoms and mix well, till no lumps remain. You can take it off the heat while stirring Besan flour in.
Add sugar, stir it in.
Add chopped nuts, illaichi/cardamom powder and coconut powder. Stir them in well.
Pour it onto the greased plate/thali/tray and spread evenly.
Allow it to cool.
Cut into little squares or diamonds or fingers, as you prefer. Keep in an airtight container in a cool place.