Besan Burfi

20 squares or burfis   30 min 5 min prep

     2 cups grated coconut or desiccated coconut      1 cup gram flour ((besan))      3 cups sugar      3 tablespoons ghee or clarified butter      2 teaspoons cashews, crushed      1 cup water      1/3 teaspoon cardamom powder      1 pinch saffron

Grease a shallow dish/pan with some ghee. In a frying pan, heat 1 tablespoon of ghee and fry cashewnuts until golden; remove. To the same ghee, gradually add the besan, stirring gently. Fry on low heat until golden brown; remove and set aside. Now in the same frying pan, heat 1 cup water and add sugar. Boil on low heat until the sugar dissolves. Increase flame and boil briskly until a thick syrup is obtained. Add the dessicated coconut and fried besan. Stir until the mixture solidifies and starts to leave the sides of the pan. Add the rest of the ghee and saffron; mix well and allow to cook for a couple of minutes. Remove from flame, add the nuts, cardamom powder and mix well. Pour into the greased dish, and while still warm, cut into 1.5 inch squares. Cool completely and store in an airtight tin.

ince I was trying out the recepie for the first time, I did not use the cardamom powder, nuts and saffron, u can use if u like, I am sure it will taste good.