Sweet Archives - Dees Platter

Besan churma
I love sweets prepared with Besan (gram flour) whether it is besan ke ladoo, besan ki barfi, besan ki boondi or besan ka churma.
To prepare besan ka churma we need little bit of coarse besan flour, not the regular very fine grinded besan. But in case if you are not able to find the coarse besan, go ahead with any variety It will still be delicious sweet.

Ingredients:
Besan 1+1/2 cups
Desi melted ghee 5 tbsp
Water/milk for kneading (according to the requirement)
Powdered sugar /bura 3/4 cup +2 tbsp
Melted ghee later to be added in churma and for frying.
Chopped mix dry fruits and cardamom powder.
Method :

Take besan and sieve it, then add
5 tbsp ghee in it and mix it.
Prepare dough with 50/50 water/milk mix or with milk only.
Dough should be neither too tight no too soft.
Make balls from the dough and press them flat with your palms like mathri and fry them nicely in hot ghee…

Have to be really careful while frying so that the outer crust does not become very hard and from inside they should not remain raw.
So keep on changing your flame from just medium to sim.
When we are frying besan, always keep in mind that it gets fried soon compared to wheat flour, so keep a sharp eye and continuously keep on turning them upside down to avoid getting dark brown otherwise the outer layer will be too crisp and it won’t be good for churma.

Once all mathris are fried, take them out. Break them into pieces while they are hot, to avoid the outer layer becoming dry in the cooling process and grind them into mixer.

BE CAREFUL.. You are not making a powder here….we need it in the form of normal sooji or rava so turn on mixie for 5-7 seconds…and take out the mixture and sieve it in a strainer which has small holes.some big chunks of mathris would be left in the strainer. Grind them again and keep on doing the process until you finish all big pieces
Now you have CHURMA which is very dry…so add melted ghee generously. Let it cool down if still it is warm.
Then add bura or finely grinded sugar according to your taste.

Add mixture of chopped dry fruits along with cardamom pwd..

Your delicious CHURMA is ready.
You can’t stop yourself from tasting it immediately because by now your house is full of wonderful aroma of besan churma immersed in desi ghee.

Seven cups burfi, this name sounds very different for a mithai. Even I thought the same when first time I read Seven cups burfi post at my favourite blogger Gayathri Kumar’s blog Cookspot. After reading the whole recipe also, I was hesitant to try because didn’t know how it would taste. Though Gayathri’s recipes are no fail and I have tried a lot of them. Maybe I was hesitant because to prepare this sweet raw besan (gram flour) was used, and my experience till now was that if besan is raw, it wouldn’t taste nice and it will stick in the mouth while eating.

Few weeks before I had gone to Vandana’s house (dear friend in the apartment) and she offered me the same seven cups burfi and packed some for my husband and daughter also.

And did I like the taste?

I loved it!!! and so did my husband and daughter. Now I was determined to give it a try……….

The traditional recipe has total seven ingredients, but I reduced the amount of sugar, because three cups seemed a bit lot, so now with my version it is 6 cups Burfi.

Ingredients:

Besan (gram flour) 1 cup

Granulated sugar 2 cups

Pure Ghee 1 cup

Grated coconut 1 cup (fresh or dry)

Milk 1 cup

Procedure :

Grease one big plate and the back portion of a spatula, and keep them separate.

In a vessel mix sugar and coconut and keep them aside.

Sieve besan to avoid lumps. Take a heavy bottom pan or kadai and from one cup ghee take 1 tbsp and pour in the pan. Switch on gas and add besan in the pan. On medium heat roast it only for 4 to 5 minutes.

After 5 minutes add the mixture of coconut and sugar. Keep the heat on sim till we finish adding all ingredients to avoid it burning from the bottom.

Mix them properly and add ghee.

Mix ghee properly and add milk.

Now increase the heat to medium and continuously keep on stirring it. Sugar will start melting and whole mix will be thin in the beginning, but slowly it will start becoming thick.

Keep on stirring, as mixture will be turning more thick and leaving the sides of the pan. This is the indication that mixture is ready to set in the greased plate.

Pour the mixture in greased plate and spread it evenly with the help of greased spatula. The benefit to pat it with a greased spatula is that the burfi mixture wouldn’t stick to it.