Go Back
+ servings
Print

Kadi ~ Mangalorean Wedding Style Besan Burfi (Chickpea Flour Fudge)

A classic Mangalorean gluten free sweet that is traditionally served during Hindu weddings. These are commonly found in bakeries too.
Course Sweets
Cuisine Indian, Mangalorean
Keyword Chickpea Flour
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients

  • 2 cups chickpea flour besan
  • 1/4 cup coarsely chopped cashewnuts
  • 1/2 cup ghee divided

For the syrup:

  • 2 cups sugar
  • 1 cup water

Instructions

  • Sift the chickpea flour to remove any lumps. Keep aside. Grease a 10" steel plate with sides or a baking tray or a clean kitchen counter with ghee and keep ready.
  • In a heavy, wide based kadai/wok or frying pan heat 1/4 cup of ghee and fry the cashewnut bits on a low heat for a few seconds (just till the colour turns slightly pale, do not wait for golden brown/brown colour to appear). Remove and keep aside
  • Scoop out any remnants of the cashewnut bits from the ghee. Add the remaining ghee to the same pan and roast the chickpea flour on a medium-low heat until the raw smell goes away (you will begin to see the change in the colour and the aroma will be nutty and delicious). Take care not to burn the flour (brown bits will begin to appear if you over roast it). Remove the flour onto a plate (or it will continue to get heated if left in the pan)
  • Wipe the kadai clean with a clean kitchen tissue or use another one to make the syrup. Combine the sugar and the water together and stir only till the sugar dissolves. Then let the mixture come to a boil. You will see tiny bubbles appear all over the surface. Wait till the syrup begins to thicken. We need to get a one-string consistency, which means that when you dab a drop of the hot syrup between your fingers a single thread should form (in terms of stickiness). Press a small drop of the hot syrup between your thumb and index finger for example and release the fingers, a thin thread joining the fingers will be formed if your syrup has reached the correct consistency.
  • Once the syrup has reached the one string consistency, add the roasted flour and the cashewnuts to it and mix well and vigorously to avoid lumps. Cook on a medium heat till the thick paste begins to leave the sides of the pan (this could take anywhere between 7-8 minutes). To check if the mixture is ready you can take some mixture (off the ladle) and try to roll it into a ball. As and how it cools it will harden and will have a bite to it.
  • Do not overcook the mixture as sugar sryup will harden as it cools and your burfi will turn into a rock. So check the mixture as mentioned in step#5
  • When the mixture is ready, pour it into the prepared steel plate or baking tray/kitchen counter and smoothen the surface if required. When it has cooled slightly the surface will begin to look glossy. Grease the blade of a sharp knife with some ghee and lightly score (apply cuts on) the surface of the burfi (square or diamond shapes). This will help you cut the burfi when it has completely cooled down and prevent it from cracking up.
  • Store in an airtight box and enjoy!