Student who is selected for the Chef of the day is Ms. Karishma (BCTCA 5th sem) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. she is very talented student, always striving to perfect the art of cooking.
For besan mixture:
- 400gms Besan
- 75 gms Ghee
- 100 ml Milk
- 200 ml Ghee
- 120 ml Milk
- 250 gms Sugar
- 100 ml Water
- pinch saffron/ food colour
- 125 gms Khova
- 5 gms Cardamom powder
- 1 no silver vark for garnishing
- 50 gms Mixed dry fruits chopped
To make danedar besan:
- In a large bowl take besan, ghee and
- Crumble and mix until the besan turns moist.
- Keep rubbing, until the besan turns grainy texture.
- Sieve the besan using a large hole’s sieve.
- The besan turns grainy texture. Keep aside.
To roast besan:
- In a large kadai heat 200 ml ghee and add besan mixture.
- Keep roasting the besan on low flame.
- After roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.
- Now add ½ cup milk and mix continuously.
- The mixture turns frothy forming a grainier texture.
- Keep cooking the besan until the milk is absorbed completely.
- Transfer to a bowl and keep aside.
To make sugar syrup:
- in a large kadai add sugar and
- boil until 1 string consistency of sugar syrup is attained.
- add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.
- further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup.
- now add roasted besan mixture into the sugar syrup. Continue to cook until the mixture starts to separate the pan.
- Add cardamom powder and mix well.
- Transfer the mixture into the tray lined with baking paper. Tap and level up forming an even top. Rest for 2 hours, or you can refrigerate to set quickly.
- Once the burfi has set completely, unmold and decorate with silver vark.
- Cut into the desired shape and garnish with dry fruits.