Easy Besan Burfi with Jaggery

No Sugar Besan Burfi

Here’s yet another quick and easy Diwali sweet for you to check out: A super-tasty, melt-in-the-mouth besan burfi made with jaggery. I already have a healthy besan burfi recipe on my channel where part of the ghee is replaced with oil. But this recipe is an even healthier one. In this recipe, just as in the earlier one, we’re replacing part of the ghee with oil, but we’re replacing the sugar too – with jaggery. So today’s recipe is a tasty besan burfi with jaggery recipe, and it can be put together with just a handful of ingredients, and in minutes!

Also, in this recipe, you won’t have the hassle of preparing a sugar or jaggery syrup and then making certain it has the right consistency. However, you have to strictly make sure that the main ingredients are in the right proportion or your burfi won’t set properly.

This besan burfi with jaggery has an awesome taste and you can feel the distinct rich flavours of the pure ghee and milk powder added in the recipe. It would make a great addition to your Diwali sweets platter just like my earlier healthy besan burfi made with sugar, tasty rava besan ladoos, easy burfi roll, easiest and quickest motichoor ladoos, and delicious karanjis or neories.

Ingredients

2 cups (200g) besan

¾ cup + 2 tbsp (190g) pure ghee

¼ cup (55g) oil

¼ cup (25g) milk powder

1 cup (well packed) + 2 tbsp (230g) grated jaggery

¼ cup chopped cashew nuts / almonds

1 tsp ground cardamom

Chopped cashew nuts, pistachios as a garnish

Procedure

1. Prepare the pan for setting the burfi by greasing it with ghee or oil.
2. Sift the besan into the pan (preferably thick bottomed or non-stick) in which you’ll be roasting it.
3. Dry roast the besan on medium-low heat for 4 -5 minutes using a spatula.
4. Add the ghee and oil and roast the besan on medium heat for 6 minutes with constant stirring. The consistency of the mix should be pasty, and wet, and not grainy like wet sand.
5. Reduce the heat to medium-low and continue roasting the besan for another 6 – 7 minutes till it becomes pale brown in colour and also gives off a nice aroma.
6. Turn off the heat and add the milk powder and continue stirring the besan with the flame off for around 2-3 minutes.
7. Add the grated jaggery and continue mixing the besan and jaggery till all the jaggery melts.
8. Add the chopped nuts and ground cardamom. Quickly stir the mixture and then transfer it to the greased pan.
9. Smoothen the top with the spatula, or the bottom of a greased vati. Sprinkle some chopped nuts on top and gently press these into the top of the burfi slab.
10. Make markings on the slab of burfi (either squares or rectangles) and then keep it aside to set for around 30 minutes.
11. Cut along the marked lines and separate the pieces of besan burfi. Store them in an airtight container. They’ll stay good at room temperature for 2 to 3 weeks.

Enjoy!