In India, festivals are about eating. Families coming together, making sweets, laughing, sharing and enjoying their time together. Diwali is a festival that is pretty much that and with so much to do, an easy recipe is like a God-send. This is my grandmother's traditional recipe which I shared at another website too.
The link to this website is given below:

  • Cook time:
  • Prep time:
  • Yields: 40-50 pieces
  • Chickpea Flour (Besan) – 1 cup
  • Sugar – 2 cups
  • Heavy Cream – 1 cup
  • Clarified Butter (Ghee) – 1 cup
  • Shredded Coconut – 1 cup
  • Choice of Dry Fruits – 1 cup, chopped

Put the the Chickpea Flour in a heavy-bottomed pan and roast on medium-low heat till it releases a fantastic aroma. Kepp stirring.


Once done, transfer the Chickpea Flour into a dish and keep aside.


In the same pan on medium heat, melt the Ghee and add in the chopped Dry Fruits and the shredded Coconut. Mix.


Add in the Chickpea Flour, Sugar and Heavy Cream. Mix well.


Keep mixing to ensure there are no lumps and allow the mixture to come to a boil.


Once it starts boiling, reduce the flame to a low and keep cooking till the mixture thickens and leaves the sides. Stir continuously.


Meanwhile, grease a tray or a platter to set the Burfi in.


Once the Burfi has thickened and has incorporated well, transfer the mixture onto the greased tray.


Garnish with dry fruits and allow to set in the fridge for at least 2 hours.


Take out and make pieces with a greased knife and put it back in the fridge.


Allow to set for for another 5-6 hours.


Remove from the fridge and serve.

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