Thursday, December 20, 2007

Besan Burfi

1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional)
Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it
has changed to a brown color and smells . (Test: a few drops of water sprinkled on it sputters instantly). Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down.

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