makes
32
prep
5 minutes
cook
25 minutes
difficulty
Easy
makes
32
serves
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 250 g ghee
- 500 g (3⅓ cups) chickpea (besan) flour
- 400 ml sweetened condensed milk
Chilling time 4 hours
You will need a 20 cm x 15 cm baking tray for this recipe.
Instructions
Place ghee in a wok over low heat. Add chickpea flour and cook, stirring, for 25 minutes; the flour should smell very toasted. Remove from heat.
Add condensed milk to chickpea flour mixture in wok and stir to combine. Spoon mixture into a greased 20 cm x 15 cm baking tray and smooth top. Refrigerate for 4 hours or until set. Cut besan ki burfi into squares and serve.
Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.
As seen in Feast magazine, September 2014, Issue 35.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
