Besan Barfi (Gluten-free + Sugar-free)

Fudgy, moist and creamy, these burfi squares have a melt-in-mouth texture with subtle hints of cardamom flavour and a nutty topping, making it a perfect festive delight!
They’re gluten-free and can also be made sugar-free by simply swapping sugar with equal parts of jaggery.
Make yourself a batch and you’ll definitely be making them even after the festive season!

INGREDIENTS : –

• 2 cups chickpea flour (besan)
• 5 cup plant-based milk
• 1 cup jaggery or sugar
• 1/2 cup vegan butter or coconut oil
• 1 tsp cardamom powder
• 1 pinch saffron
• 7-10 almonds, sliced
• 7-10 pistachios, sliced
• 5 cashews, chopped

INSTRUCTIONS : –

1. Heat oil or vegan butter in a thick-bottomed skillet over medium heat. Add the chickpea flour and roast for 10-15 minutes or until it turns slightly dark, sandy and aromatic.
2. Stir in the milk, sugar and saffron.
3. Increase the heat and let the mixture simmer for 3-4 minutes or until the sugar is dissolved. (Note : add the milk in parts so that lumps aren’t formed.)
4. Reduce the heat to low and stir constantly.
5. Add the cardamom powder and mix well.
6. Cook till the mixture thickens to a fudgy consistency.
7. Grease a cake pan or baking tray and line with parchment paper.
8. Transfer the mixture to the prepared pan and spread evenly.
   Sprinkle almonds, pistachios and cashews on top and press them in.
9. Allow to cool slightly and cut into slices while it’s still warm.
10. Let it cool completely and firm up before removing the slices from the pan. Store at room-temperature.