Comments on: Chewy Walnut & Besan Burfi

By: anuja

anuja — Tue, 10 Dec 2013 14:56:25 +0000

In reply to Judy. Hi Judy, Yes, you could do that. And then carry on with the process.

By: Judy

Judy — Thu, 28 Nov 2013 02:42:01 +0000

Hi Anuja and Hetal,
Could the besan be browned/cooked before adding the butter? Would that help to make sure the besan is not raw?

By: karishma

karishma — Sun, 27 Oct 2013 22:10:57 +0000

made this today as a trial attempt for diwali mithai.. came out super yum.. u really hafto roast the besan for a while until the color changes into a medium brown, but make sure to not burn it ofcourse. also i used ghee and the besan was completely stuck to the ghee in lumps but i kept stirring and stirring the lil lumps until the color changes, and the besan aroma released. just gotta be patient and the results are great!

By: hetal

hetal — Wed, 31 Jul 2013 14:34:06 +0000

In reply to ritika. Hi Ritika, The burfi should be chewy but not sticky (unless you are referring to the chewiness). If it is sticky, it probably needs to be cooked a little more after the condensed milk is added.

By: ritika

ritika — Wed, 31 Jul 2013 10:28:30 +0000

hi i tried the burfi and it was sticky is it suppose to be like that? also what can be the reason for sticky barfi.