Besan Burfi (Kadalai Mavu Burfi)

I had been contemplating on making some sweet for the past few weeks but never actually ventured in making it ....though I wanted to eat it ,,felt too lazy to make it. We were having our cousins over and wanted to make it when they came....but that did not happen too since I was too tired last week. At long last found time to do it couple of days ago. I had something similar at one of friend's daughter's dance arangetram and loved it. It was simple and easy to make...it is similar to mohandhal but yet different...you can even give it as a close call to our "Mysore Pak" but I added milk powder to it so simply calling it besan burfi.

Now coming to the recipe for making it -

Ingredients:

1 Cup Besan Flour sifted (kadalai mavu)
1 Cup Milk Powder
1 1/2 to 1 3/4th Cup Sugar (depending upon your taste)
1/2 Cup Refined Oil or Canola Oil
1/2 Cup Ghee
1/2 Cup Milk
1/2 Cup Water
Chopped Almonds

As I always say, first start by preparing the plate where you are going to pour the sweet by spreading ghee liberally on it.
Take a heavy bottom pan and take few tsp's of ghee. When the ghee gets heated add the chopped almonds.
Keep it aside.
Take few teaspoon's of ghee and fry the flour until it gives a nice aroma. Do it in a medium flame and make sure it does not turn brown. Transfer it into a different plate and mix the milk powder.
Using the same pan dissolve the sugar in water and bring it to two string consistency (that means when the sugar starts boiling and if you take the sugar in between two fingers you must see 2 strings). Now add the flour and milk powder slowly without forming lumps. If you feel the sugar syrup is not enough to mix the entire flour milk powder add milk to it.
Add the oil and the ghee. Alternatively you may use ghee fully too...you do not have to worry no one will guess that you have used oil to make this sweet.
Keep stirring it till it start leaving the sides.
Pour it on to the greasy plate. Sprinkle the almonds. Cut them to your desired shape....yummy!! Enjoy!
It takes about half an hour and you can savor it for couple of weeks!