Deliciously Moist Besan Burfi | Mohanthal Recipe | Gluten-Free | Chickpea Flour Dessert
Besan Burfi | Mohanthal is a traditional Indian dessert made using Coarse Chana Dal flour (Laddoo Besan)/ Brown Chickpea Flour. This recipe is a simple take on the traditional process using brown sugar syrup and milk powder, and makes these delightful desserts much quicker! Includes tips to make this recipe Vegan.
What is the difference between Besan and Chickpea Flour?
Besan is made from finely ground Split and skinned Brown Chickpeas/ Chana Dal. When used in recipes, Besan has a smooth texture and is often used as a thickening agent in gluten-free recipes.
Commonly available Chickpea Flour is made from ground Garbanzo Beans and has a lighter color. It also has a coarser texture in comparison to Besan. When used in recipes, Chickpea flour tends to be dry. It is ideal for giving a crispy texture/ bite to the dishes like in pakoras (Indian fritters)/ Besan Laddoos.
What kind of Flour to use for this recipe?
I used Gluten-Free certified Besan for this recipe. Alternatively:
- If Chickpea flour is used, the ratio of water needs to be adjusted accordingly.
- If you’re using “Laddoo Besan“, please ensure that it is certified gluten-free. Sometimes, Sooji (Semolina) is added to Besan to lend a coarse structure, which is NOT Gluten-Free.
About this recipe
- Vegan Option: To make this recipe Vegan, substitute ghee with Coconut Butter (1:1) or with Avocado Oil. Milk can be substituted with Almond/ Oat Milk, and Milk Powder can be replaced with Soy Milk Powder or Rice Flour (1:1).
- Brown Sugar Vs White Cane Sugar: I used Brown sugar in this recipe. The presence of cane molasses in Brown sugar gives it a moist texture and a rich flavor. You can substitute Brown sugar with White Cane Sugar 1:1. However, the texture of the Burfi may become a bit dry. Also, the Burfi tends to have a darker color when using Brown Sugar. If you prefer a lighter color, white cane sugar is a better option.
- Texture: The traditional recipe of Mohanthal calls for sieving the dough through a strainer to get a grainy and crumbly structure. In this recipe, I’ve taken a different take on the traditional process by not using a sieve but by making the dough a bit softer by adding Milk.
- Flavor: I love adding cardamom with Besan, you may also add Saffron for additional color and flavor.
- Color: Store-bought Mohanthal/ Besan Burfi usually contains Food Coloring, you may choose to add it for additional color.
How to Make Besan Burfi| Traditional Indian Sweets?
Ingredients:
- 2 cups Besan (Chana Dal Flour/ Brown Chickpea Flour)
- 3/4 cup + 1 tbsp Brown Sugar
- 1/2 cup Ghee (Clarified Butter)
- 1/4 cup Milk (2% Milk)
- 1/4 cup water
- 1/4 cup sliced Almonds
- 1/4 cup Milk Powder
Step by Step Process: Preparation
- Melt the ghee in a microwave or on a stove top. In a mixing bowl, add the Besan, 2 tbsp ghee and milk. Rub the flour with milk and ghee and press down the mixture. Cover and let it rest for 15 minutes, while we get the other ingredients ready.
- In a pan on medium heat, add the water and brown sugar. Stir until the sugar is combined. Let it boil for a minute, the syrup thickens and becomes slightly stringy. Turn off the heat
Step by Step Process: Cooking
- Grease the bottom and sides of a baking dish/ container with ghee (1-2 tsp) in which you’ll set the Burfi and set aside.
- Take a thick-bottomed pan on medium heat, add the remaining ghee. As the ghee warms up, add in the dough mixture, while stirring and taking care that the dough doesn’t stick to the pan. (Pic #1)
- Keep breaking down the lumps with a spatula (be prepared for some arm exercise :)). (Pic#2)
- As the dough cooks, it starts drying and changes color. After cooking for 10 minutes, breaking lumps, and mixing the dough, you’ll notice the color of the mixture starts turning golden with a nice aroma. (Pic#3)
- If you notice any signs of browning, reduce the heat, after approximately 15 minutes, add in the milk powder and continue cooking for a minute or 2. Turn off the heat, mix the milk powder well and add in cardamom powder. (Pic#4)
- Slowly add in the sugar syrup, incorporating it into the mixture. (Pic#5)
- Transfer this mixture into the baking tray/ container you want to set the burfi in. I used a small steel plate.
- Garnish with sliced almonds gently pressing down the almonds with the back of your spatula. (Pic#6)
- Cover the dish with aluminum foil and let it rest for 15-20 minutes.
- Cut square/ diamond shaped pieces of this amazing dessert and enjoy!
Deliciously Juicy Besan Burfi | Mohanthal Recipe | Gluten-Free | Chickpea Flour Dessert
This simple, traditional Indian Chickpea flour dessert recipe with brown sugar makes a platter of delightful treats in just 30 minutes!
Ingredients
- 2 cup Besan Gluten-Free Brown Chickpea Flour/ Chana Dal Flour
- ¾ cup Brown sugar + 1 tbsp or White Cane Sugar
- ¼ cup Milk Powder Gluten-Free Vegan: Rice Flour/ Soy Milk Powder)
- ¼ cup Milk 2% Organic Vegan: Almond Milk/ Oat Milk)
- ¼ cup Water
- ½ cup Ghee Vegan: Coconut Oil/ Avocado Oil
- ¼ cup Sliced Almonds
Instructions
Preparation
- Melt the ghee in a microwave or on a stove top. In a mixing bowl, add the Besan, 2 tbsp ghee and milk. Rub the flour with milk and ghee and press down the mixture. Cover and let it rest for 15 minutes, while we get the other ingredients ready.
- In a pan on medium heat, add the water and brown sugar. Stir until the sugar is combined. Let it boil for a minute, the syrup thickens and becomes slightly stringy. Turn off the heat.
Cooking
- Grease the bottom and sides of a baking dish/ container with ghee (1-2 tsp) in which you'll set the Burfi and set aside.
- Take a thick-bottomed pan on medium heat, add the remaining ghee. As the ghee warms up, add in the dough mixture, while stirring and taking care that the dough doesn't stick to the pan.
- Keep breaking down the lumps with a spatula. Be prepared for some arm workout :).
- As the dough cooks, it starts drying and changes color. After cooking for 10 minutes, breaking lumps, and mixing the dough, you'll notice the color of the mixture starts turning golden with a nice aroma.
- If you notice any signs of browning, reduce the heat, after approximately 15 minutes, add in the milk powder and continue cooking for a minute or 2. Turn off the heat, mix the milk powder well and add in cardamom powder.
- Slowly add in the sugar syrup, incorporating it into the mixture.
- Transfer this mixture into the baking tray/ container you want to set the burfi in. I used a small steel plate.
- Garnish with sliced almonds gently pressing down the almonds with the back of your spatula.
- Cover the dish with aluminum foil and let it rest for 15-20 minutes.
- Cut square/ diamond shaped pieces of this amazing dessert and enjoy!
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