Besan Burfi


1 cup besan (Chickpea flour)
1 cup sugar (more if you have a real sweet tooth)
1/4 cup ghee
1/2 tsp cardamom powder
pinch saffron
4-5 almonds, cut into slivers
4-5 pistachios, cut into slivers



Melt the ghee in a heavy bottom wide vessel. Add the besan and roast it quite well. Roast over a very low flame and stir constantly. The color of the besan should darken to a deep golden brown. The mixture should be a little fluid as well i.e not too dry. If it is very dry, add a little more ghee. The besan (and in fact your whole kitchen) should really smell very fragrant at this point. Add the sugar and stir. Take the pan off the heat. Add 1/2 of the cardamom powder. Spread the mixture on a tray to 1/2 inch thickness. Sprinkle with the remaining cardamom powder, the chopped nuts and saffron strands. Let cool completely and cut into squares, diamonds or rectangles