Ingredients

• Sher Besan (Gram flour) 2 cups
• Ghee (Clarified butter) 1 cup
• Cardamom powder 1 teaspoon
• Khoya (Dried evaporated milk solids) ½ cup
• Sugar 1 cup
• Water 1 cup
• Dry Fruits (sliced) for garnishing

Instructions

• Melt ghee on low flame and add sifted Sher Besan in the pan. Mix well.
• Keeping the flame low, cook for 15-20 minutes and stir continuously until fragrant. The besan should be golden-yellow at this point.
• Add cardamom powder, mix well, and cook for another 5 minutes.
• Add half cup khoya and mix well.
• Take off from the flame once the mixture becomes uniform.
• Let the mixture cool completely.
• Add 1 cup sugar and 1 cup water in a separate pan and cook on medium heat until sugar dissolves then cook on low flame until two-strands consistency. Check consistency by pressing the syrup between thumb and index finger. Pull apart and find formation of two strands of sugar syrup.
• Add hot sugar syrup in the besan mixture and mix well.
• Add dry fruits and mix well.
• Grease a dish with ghee.
• Pour the barfi mixture, tap the pan for removing any trapped air, sprinkle dry fruits on top.
• Let it cool then cut into pieces.

Tips

• Sift the gram flour for smooth texture.
• Stir continuously on low flame, the color and fragrance of besan is a good indication of how much roasting is needed. Don’t let the besan get brownish.
• Cook the sugar syrup to right consistency. It usually takes about 6-8 minutes after sugar is dissolved to get the right consistency.