Mamta's Kitchen

Besan (Bengal Gram Flour) or Chapatti Flour Burfi With Clotted Cream & Coconut

Besan or Atta Burfi With Clotted Cream Or Malai And Ciconut

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.

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


  1. Sieve Besan/atta to remove any lumps.

  2. 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.

  3. 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.

  4. 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.

  5. Add sugar, stir it in.

  6. Add chopped nuts, illaichi/cardamom powder and coconut powder. Stir them in well.

  7. Pour it onto the greased plate/thali/tray and spread evenly.

  8. Allow it to cool.

  9. Cut into little squares or diamonds or fingers, as you prefer. Keep in an airtight container in a cool place.

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