“Good food is simply made at home”, I completely agree with this, because my mother makes everything at home, you name it: from basic daal chawal to cheesy pizza, chicken filled bread, butter chicken, soup, burgers, even methai of various kind. Which is why I never really have to hunt for good food outside. The other day, quite late at night, me and my siblings were all craving something sweet and it wasn’t really a good idea to go out for ice cream or something. In times like these, I usually save the day with my mug cake recipes, but the bad news was that we were out of cocoa powder and all we could find in the kitchen was random ingredients like oil, besan, and a few vegetables, and pakoray didn’t sound like the right item to calm our cravings. While all of us were still wondering about desserts, this traditional sweet aroma arose from the kitchen: my mother, who is the perfect example of “necessity is the mother of invention” in a way that she can prepare something great with the ingredients you give her, and guess what was staring at us in less than an hour, “besan ki barfi”, and it was better than what I have eaten at any sweet shop.
Although there are a few more ingredients, other than besan, that rightfully add the fusion of sweet and crunch in this methai, like khoya (of course) and condensed milk. We had none of these stocked and it still turned out to be a perfect batch of barfi.
She did another sweet gesture, by letting me share the recipe with all the cheflings with a sweet tooth.
All you will need:
- 1 cup desi ghee
- 2 cups besan (Chickpea flour)
- 1 cup icing sugar (You can grind the granulated sugar)
- 8 – 10 elachi (cardamom) seeds
- Handful of mixed nuts and dry fruits (almonds, pistachios, dried coconut, raisins)
- In a pot, add 1 cup desi ghee.
- Simmer the elachi seeds into it for 2 minutes.
- Add 2 cups besan and mix well with ghee.
- Cook for 5 minutes.
- Add 1 cup icing sugar and cook well, until smooth.
- Let it cool.
- Cut into small barfi squares and enjoy.