Besan coconut burfi recipe

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.

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5 from 1 vote

Besan coconut burfi

Besan coconut burfi recipe with coconut and ghee. Full video and step by step post. Chickpea flour, coconut, sugar and ghee as main ingredients.

Course Sweets

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 12 burfi

Cup measurements

Ingredients

• Besan/ Chickpea flour – 1/2 cup
• Coconut – 1/2 cup grated
• Sugar – 1 cup
• Ghee – 1/2 cup

Instructions

• Heat a pan with sugar and water just to immerse the sugar (1/2 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

1. Heat a pan with sugar and water just to immerse the sugar (1/2 cup). Continue boiling in medium flame until it reaches one string consistency.
2. Add grated coconut, mix well. Add besan in sprinkled way and stir briskly without any lumps.
3. 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.
4. 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.
5. 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.