1 cup
(250 ml) raw sugar (use palm sugar for caramel flavour)
1/ 2 cup
(125ml) ghee
1/2
teaspoon cardamom powder
1/2
teaspoon cinnamon powder
optional: grated
coconut-to taste
Method:
Melt the ghee and set aside. You can use the
microwave for 20 seconds to melt the ghee.
Lightly oil a baking tray that would take the
two cups of the mixture and stay about 2 cm thick.
Toast the besan flour in a non stick pan on low
heat. Gently stir all the time until you can smell a nutty
aroma.
Add the ghee to the pan. Mix the ghee with the
besan flour until smooth. Add the sugar and a small quantity of
grated coconut (optional). The grated coconut should just add
another taste to the burfi without taking over. Mix well
together and allow the sugar to melt and incorporate with the
besan flour. Reduce the heat if the mixture gets too hot & start
burning.
When the mixture is well integrated and reach a
semi liquid consistency, remove from heat and stir in the
cardamom and cinnamon powders. Mix well.
Pour the mixture into the oiled baking tray.
Allow the mixture to cool down and set. Cut into
small squares or rectangles.
Serve. Be careful as this could increase your
blood sugar level very quickly.
Enjoy, close your
eyes and imagine eating it in a la Boutique Chinois in
Mauritius.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
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which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
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