Badam Besan Milk Burfi / Badam Besan Milk Cake

Ever since I made the regular MysorePak, I wanted to try out the classic combination of milk, badam ( almonds ) and Besan. I really enjoyed making this rich and creamy cake / burfi and it yielded a decent amount of burfis for the amount of ingredients I used. Mostly its a tension free sweet which could be made during Diwali. You can either prepare this sweet on the stove or using the Microwave method. This time, I adopted the Stove Method and made around 30-40 burfis. I doubled the quantity as mentioned under the ingredients in order to get more burfis. So don't get confused with the number of burfis and the ingredients measure.!!! Definitely not a cumbersome process and its a easy, quick sweet to be made with no mistakes.

 

Ingredients

 

Milk Powder / Mawa  -  1 Cup

Besan / Kadalai Maavu - 1 Cup

Almond Powder - 1.5 Cup

Sugar - 3 Cups

Ghee / Clarified Butter -  1.5 cups

Elachi Powder ( Cardamom Powder ) - 2 tsp

Broken Almonds - For Garnishing ( Optional )

( I did not sprinkle broken almonds on top of the burfi as I wanted to present them like MysorePak ).

 

Method 

• In a thick bottomed cooking pan, dry roast besan flour till you get a nice aroma. Slightly roast the Badam Powder too and keep all the other ingredients ready.
• In a separate vessel, make a sugar syrup using little water and sugar. When it melts and thickens a bit, switch off the flame. No need to wait for any string consistency. Purpose is to melt down the sugar completely and make a sugar syrup.
• In the heated kadai, add the roasted Besan Flour, Badam Powder, Milk Powder and half a cup of ghee and the sugar syrup. Stir them well so that no lumps are formed.
• Continue stirring till you get a nice appetizing aroma and the Badam Besan Milk Burfi froths up. Add the remaining ghee little by little while stirring.

• Pour it on a plate greased with ghee and spread the mixture evenly by gently shaking the plate. Allow the burfi to cool down .

• When it cools down to three fourth, cut them into equal squares with a greased knife.
• Once it completely cools down, remove the burfis carefully and store them in an airtight container.

Tips

• Use pure ghee in order to obtain the perfect taste and texture.
• If you don't have almond powder, use the rich and creamy Badam Paste instead. Soak the almonds in water and peel off its skin and then grind them into a smooth paste.
• If you don't have milk powder, replace them with a rich and full fat milk instead. But it might slows down the preparation process as you need to continuously stir them till it thickens. 
• To get a flavourful colourful burfi, soak few strands of Kesar ( Saffron ) into the warm milk and pour them over the mixture while stirring. It injects good Kesar flavour and taste into the cake and make it more colourful and yummy. If you have Saffron available, don't omit this choice.