Besan (Bengal Gram Flour) Burfi With Clotted Cream Or Malai, With Coconut
Besan Burfi With Clotted Cream Or Malai And Coconut
Sushma Agarwal
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.
