Heat ghee in a heavy-bottomed pan on low-medium heat.
1/4 cup ghee (clarified butter)
Add semolina / rava to the ghee. Roast till it becomes golden brown. It will take around 2-3 minutes.
1 tablespoon semolina ( fine rava )
Add besan to the melted ghee and roast it continuously on low heat until it turns golden brown and you can smell a nutty aroma. This can take around 10-12 minutes. Be patient and keep stirring to prevent burning.
1 cup besan (gram flour)
Now, add the cardamom powder to the mixture. Mix well to combine. Once roasted, keep it aside to cool down.
1/4 teaspoon cardamom powder
In another saucepan, heat water and sugar together. Stir until the sugar dissolves completely.
1/4 cup water, 1/2 cup sugar
Slowly add the water and sugar mixture to the roasted besan. Keep stirring the mixture continuously on low heat. It will thicken and start leaving the sides of the pan.
Continue cooking the mixture on low heat for another 5-7 minutes. Keep stirring to prevent it from sticking to the pan and burning.
To check the consistency, take a small amount of the mixture and try to form a small ball. If it comes together easily, it’s ready.
Grease a plate or tray with a little ghee and transfer the besan mixture onto it.
Use a spatula or the back of a greased spoon to flatten and level the mixture in the tray. Optionally, garnish the top with chopped nuts or saffron strands.
2 tablespoons chopped nuts
Allow the Besan Barfi to cool and set at room temperature for a few hours. Once it has cooled and hardened, use a sharp knife to cut the Besan Barfi into squares or diamonds.
