Crystal Crunch “Fudge” | Besan Burfi
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Besan Burfi, popular throughout Nepal and India, tastes a little like sugar cookie dough… a little like a dreamy pistachio flower … and a lot like, well, happiness. The “fudge” is made with ghee, chickpea flour and sugar. Every bite is an outrageous crunch of crystalized goodness. When topped off with a smattering of cardamom and pistachios, you’ll find these make for a rich and irresistible snack. A snack, in fact, that makes you repeat to yourself “curiouser and curiouser.”
Servings
12×6 area
Servings
12×6 area
Crystal Crunch “Fudge” | Besan Burfi
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Besan Burfi, popular throughout Nepal and India, tastes a little like sugar cookie dough… a little like a dreamy pistachio flower … and a lot like, well, happiness. The “fudge” is made with ghee, chickpea flour and sugar. Every bite is an outrageous crunch of crystalized goodness. When topped off with a smattering of cardamom and pistachios, you’ll find these make for a rich and irresistible snack. A snack, in fact, that makes you repeat to yourself “curiouser and curiouser.”
Servings
12×6 area
Servings
12×6 area
Ingredients
  • 2 cups chickpea flour coarse grind
  • 1 cup ghee (melted)
  • 1 1/2 cups sugar
  • 1 tsp ground cardamom , plus sprinkle for garnish
  • 1/2 cup pistachios (shelled & roughly crushed)
Servings: area
Units:
Instructions
  1. You can probably find ghee at your local supermarket, but the ladu besan will be at your Indian market. This type of coarse ground chickpea flour is important as it gives the dessert characteristic crunchy texture.
  2. Melt the ghee in a large pot or skillet.
  3. Whisk in a flurry of chickpea flour.
  4. Simmer. The mixture will go from smooth and shiny to thickened. Keep whisking. Finally, after several minutes, the ghee will separate out from the chickpea flour in golden pools. This is how you know you’re ready for the next step.
  5. Remove from heat and let cool for about 5 minutes. Then add the sugar and cardamom.
  6. You wait to add the sugar because you don’t want it to melt into the ghee. You want it to stay crystallized, for – again – major, happy crunch factor.
  7. Spread the gloppy goup into a tray lined with aluminum foil. If your tray is too big, you can fold up the foil to create a new, tighter container. That’s what I did! Smooth with a spatula and top with plenty of pistachios. Sprinkle with more cardamom, if desired.
  8. Let sit for several hours at room tempature or refrigerate for 45 minutes to an hour.