Besan burfi recipe with coconut and ghee. Full video and step by step post. Chickpea flour, coconut, sugar and ghee as main ingredients.
I have been thinking to post this recipe in my website for couple of years now, but was afraid if I would get it right or not and about the ghee quantity that goes in. As Diwali is nearing, I was preparing some posts to line up. So this year I thought I should try this sweet right in the beginning itself, otherwise as usual will skip this. This is the first time I am trying this, but it was really easy to pull it off. As I have made few burfis earlier like badam burfi, carrot burfi, 7 cups burfi, this was really easy to make too. I reduced the ghee quantity that was mentioned in the cookbook to half as it was too much for me.
But there is one more reason I am posting a sweet today. It’s 10 years of blogging for me at Rak’s Kitchen🙌🎉. Thank you so much from bottom of my heart to each and everyone of you, for keeping me motivated to continue doing this. For your continuous support in my Facebook page and Instagram with your genuine likes💖. And supporting me in all other ways.
I have also started sharing few of my recipes in tamil at Rakskitchen Tamil website. Do check it out if it would help you.
Besan coconut burfi
Ingredients
- Besan/ Chickpea flour – ½ cup
- Coconut – ½ cup grated
- Sugar – 1 cup
- Ghee – ½ cup
Instructions
- Heat a pan with sugar and water just to immerse the sugar (½ cup). Continue boiling in medium flame until it reaches one string consistency.
- Add grated coconut, mix well. Add besan in sprinkled way and stir briskly without any lumps.
- After stirring for a minute, start adding ghee little by little and mix until it absorbs. Then add next batch, until you finish all the ghee.
- At one stage, the mixture will froth in sides, then from bottom. And lastly the whole mixture turns pale, fully frothy.
- Keep a tray ready, greased with ghee, lined with butter paper (optional). Pour the mixture and keep aside for setting. When the top dries, and feels warm enough to handle, invert and tap gently.
- Using a sharp mighty knife, cut into desired shapes. I cut into squares.
Video
Notes
- Use besan after sifting as it might have small lumps.
- Do not pour before the mixture fully turns frothy.
- You will know you are nearing the stage when you keep stirring in medium flame, some part start changing colour and besan smells fragrant.
- Do not cook in high flame. Also make sure one string consistency reaches. If you wipe back of the ladle and check between your forefinger and thumb, a string should form. Check video.
- Do not reduce ghee as it will affect the texture of the burfi.
Besan coconut burfi steps
- Heat a pan with sugar and water just to immerse the sugar (½ cup). Continue boiling in medium flame until it reaches one string consistency.
- Add grated coconut, mix well. Add besan in sprinkled way and stir briskly without any lumps.
- After stirring for a minute, start adding ghee little by little and mix until it absorbs. Then add next batch, until you finish all the ghee. At one stage, the mixture will froth in sides, then from bottom. And lastly the whole mixture turns pale, fully frothy.
- Keep a tray ready, greased with ghee, lined with butter paper (optional). Pour the mixture and keep aside for setting. When the top dries, and feels warm enough to handle, invert and tap gently.
- Using a sharp mighty knife, cut into desired shapes. I cut into squares.
Enjoy the Besan coconut burfi 😃 Perfect for this Navaratri as well as Diwali celebrations.
Heartiest congratulations Raji…this is such a wonderful achievement..your recipes are always easy and simple to follow and have always been a hit.i have also admired how simple and humble you have been with your writing and responding. Keep inspiring and keep achieving many more..
Congrats Raks!!! Tempting burfi:)
Burfi looks perfect!! Congrats and wishing you many more such achieving years!! Keep up!! Very happy for u 🙂
My hearty congrats raks….. Keep going forward…. All the very best….
Awesome burfi. Many congrats to you for this greatest milestone. Wishing you most and more.
Thank you Suba, Abinaya, Sharmi, Nandu, Jeyashri 🙂
Great job Raji- You must be so proud of your achievement !!
Lucky I came across Rakskitchen many years back and happy to see you growing from strength to strength.
Love your passion and dedication. Keep inspiring your readers for many,many years to come! 🙂
Congrats for your Milestone Raji.., Keep up the good work and you are an inspiration to many… The burfi looks awesome…
Looks awesome and melt in mouth .. Congrats for your 10 years. This is simply awesome..
i would like besan coconut barfi……
Thank you so much 🙂
Thank you all 🙂
I made it awesome thanks for step by step instructions
Hi Raks,
Congrats On your Milestone 🙂 Have always been follower of your Recipes.
Would love to try this Burfi for this diwali, can we use Desiccated Coconut instead of Freshly Grated Ones?
Hi Raks,
Congrats On your Milestone 🙂 Always have been follower of your Recipes.
Would Love to try this Burfi for this diwali, can we use Desiccated coconut instead of Fresh Grated Ones?
Thank you All 🙂
Lovely…you have put together a great collection of recipes. A very nice blog too. I have a request. Is it possible to separate out sweets made with jaggery and not sugar. There will be many like me who dont consume sugar.
Thanks and continue to enjoy cooking.
Sure will compile such collection and add more. THank you for your valuable suggestion.