Besan Badam Burfi

About Besan Badam Burfi

Ingredients

• Gram flour (besan) ½ Kg
• Sugar substitute to taste
• Almonds handful

How to Make Besan Badam Burfi (Stepwise Photos)

Method

1. Roast gram flour in a non-stick pan on medium heat till fragrant.
2. Add sugar substitute and 4 cups water and mix well. Cook, on medium heat, stirring continuously, till the mixture thickens and begins to leave the sides of the pan.
3. Transfer the mixture onto a tray and spread evenly.
4. Grate almonds on top and set aside to cool down.
5. When it sets well, cut into small pieces and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps