Besan Burfi

Besan Burfi

This delicious teatime snack includes cardamom and chopped pistachios for a flavorful treat that pairs perfectly with a cup of tea.

Besan Burfi
Serves: Makes 25 1½-inch squares
 
Besan, also known as gram flour, is made from ground brown chickpeas. This gluten-free Nepalese sweet has a nice, smooth texture similar to fudge.
Ingredients
  • 1½ cups unsalted butter
  • 3 cups chickpea flour
  • 2 teaspoons ground cardamom
  • 2 cups granulated sugar
  • ⅔ cup water
  • ¼ cup finely chopped pistachios
Instructions
  1. Line an 8-inch square metal baking pan with plastic wrap.
  2. In a large skillet over medium heat, cook butter until melted and starting to bubble, approximately 5 minutes. Stir in chickpea flour and cardamom. Reduce heat to medium-low. Cook, stirring constantly, until mixture becomes a smooth, creamy paste, 30 to 35 minutes. Remove from heat.
  3. In a small saucepan over medium heat, combine sugar and ⅔ cup water. Cook, stirring occasionally, until sugar dissolves, approximately 3 minutes. Increase heat to medium-high, and bring sugar mixture to a boil. Boil, without stirring, until a candy thermometer registers 230° to 235°, 8 to 10 minutes. Remove from heat and immediately add to chickpea mixture, stirring until well combined. Working quickly, transfer mixture to prepared baking pan. Using an of set spatula, smooth top. Sprinkle with pistachios. Let Besan Burfi set up, uncovered, at room temperature for 2 hours.
  4. Remove Besan Burf from pan. Using a long sharp knife, trim edges. Cut into 1½-inch squares. Store at room temperature in an airtight container for up to a week.

 

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