Besan barfi

                                            Besan barfi

This burfi is unique as the besan takes on a granular form.  The rich taste of this barfi comes from these roasted granules which when soaked in syrup form a rich buttery texture. 
Ingredients:
Besan two cups
Sugar 1 1/2 cup
Ghee 1 1/2 cup
Khoya  1 cup
Cardamom 10 pods
Saffron a pinch soaked in water
Sliced almonds 4 tablespoons
In a pan roast khoya with three tablespoon ghee till it is golden brown.
Making granular besan

There are two methods for giving the granular texture to the besan.
1 By deep frying khurma
In the besan put moyan and mix well.With lukewarm water make a
puree consistency dough of besan. Divide the dough in twenty equal sized balls.Hold the ball in your palm and close it to give the
shape of a muthiya to the dough.make twenty muthiyas.Then deep fry these muthiyas in ghee and let these get cooled.Put the fried khurmas in a grinder and grind .Sieve the mixture which is now having a granular texture. 
2. By mogari method. (This procedure is called mogari making in marwari) In a vessel add besan and four table spoons ghee 
and rub the besan with your palm then sprinkle it with sixty ml of hot water and leave it for ten minutes.
Now rub the this mixture with your hands and pass it through a big hole sieve (I used a colander here).  The besan takes a granular form with help of ghee and water upon passing through the sieve.

Put this granular besan in a kadahi and add the remaining ghee. Roast the besan for next twenty minutes stirring it constantly till it turns to golden brown.Now add roasted khoya and stirr for two minutes. Remove from the flame.

Syrup
In a vessel add 3/4 cup of water and sugar put it on flame and stirr till it starts boiling .Now check the consistency of the syrup.Take a drop of syrup in between the thumb and forefinger and try to make a thread out of it by moving your finger .When a consistency of one thread is visible then the syrup is ready.
Now add the besan and khoya mixture in the syrup  and stir gently and add powdered cardamom and soaked saffron in it .
In a greased plate spread it and garnish it with sliced almonds.
After an hour barfi is ready to cut and serve .

Precautions:
 1.  while adding syrup to mixture both mixture and syrup should not be boiling hot .
2.After adding the mixture and syrup too much of stirring should be avoided to retain the granular texture.
3. Setting time of barfi varies according to the weather if it is dry then it is ready to cut soon but in humid weather it takes longer time to set.