Bournvita burfi recipe, Bournvita besan burfi

bournvita-burfi-recipe Bournvita burfi recipe, with besan, sugar and ghee as main ingredients. Quick video and step by step recipe to learn easy for this Diwali.

Bournvita burfi is in my to do list for many years. Just that I never found a perfect recipe. Mostly I wont have stock when I want to try. Though I buy it very often. This year, I had it in stock so thought of trying it. Mostly this burfi is made with maida. I was in dilemma if to use wheat flour or besan to make it less guilty.

Finally adjusted my maida burfi recipe replacing maida with besan and reducing sugar quantity, replacing it with bournvita. It turned out really awesome, just melts in mouth and tastes almost like homemade chocolate with a soft texture.

bournvita-burfi-besan

Bournvita burfi recipe

Bournvita burfi recipe, with besan, sugar and ghee as main ingredients. Quick video and step by step recipe to learn easy for this Diwali.

3/4 cup besan (kadalai mavu)
3/4 cup sugar
1/4 cup bournvita (I used 5 star magic)
1/4 cup ghee
2 tbsp sliced almonds
1/4 tsp vanilla essence

In a sauce pan, boil 1/2 cup water with sugar. Mix well to dissolve the sugar.
Boil until one string consistency is reached. If you check a drop of syrup between your fingers, a long string should form without breaking. Keep aside.
In a pan, heat ghee. Add besan to it and put flame to low. Mix well briskly.
Roast really well for long time in low flame until besan is roasted and raw smell goes away.
Switch off stove. Add sugar syrup and mix well. Dissolve bournvita in 1 tbsp hot water. Add along and mix well.
Keep off the stove and mix with a whisk to make it smooth. Keep mixing until it becomes like a thick paste consistency.
Pour it in a well grease tray. I sprinkled some sliced almond in the tray. Level the mixture with a greased flat bottomed bowl. Sprinkle more almonds over top.
Let it sit for sometime. Once its solidified and yet warm, use a knife or spatula to cut into small squares.

If you are doubtful while checking syrup consistency, its okay to switch off and test so that you never miss the stage. Keep flame medium always.
I used 5 star magic variant, so using regular bournvita will also work.
Syrup consistency is less = halwa. More = brittle. So be patient and cook in medium flame.
While cutting, wait until it sets but yet it should be warm. Wipe knife/ spatula for each cut for neat pieces.

Bournvita burfi method:

In a sauce pan, boil 1/2 cup water with sugar. Mix well to dissolve the sugar.
Boil until one string consistency is reached. If you check a drop of syrup between your fingers, a long string should form without breaking. Keep aside.
In a pan, heat ghee. Add besan to it and put flame to low. Mix well briskly. Roast really well for long time in low flame until besan is roasted and raw smell goes away.
Switch off stove. Add sugar syrup and mix well. Dissolve bournvita in 1 tbsp hot water. Add along and mix well.
Keep off the stove and mix with a whisk to make it smooth. Add in the vanilla essence. Keep mixing until it becomes like a thick paste consistency.
Pour it in a well grease tray. I sprinkled some sliced almond in the tray.
Level the mixture with a greased flat bottomed bowl. Sprinkle more almonds over top.
Let it sit for sometime. Once its solidified and yet warm, use a knife or spatula to cut into small squares.