*  Exported from  MasterCook  *
 
                                BESAN BARFEE
 
 Recipe By     : 
 Serving Size  : 144  Preparation Time :0:00
 Categories    : Indian                           Oriental
                 Candies                          Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           Chick pea flour -- 1 1/4 c
                         -180 g. also called besan
                         -or Gram flour
    1       c            Vegetable oil -- 8 fl oz.
   14       oz           Sugar -- 1 1/2 c or 395 g
      1/2   ts           Cardamom seeds -- ground
    2       tb           Pistachios -- unsalted
                         -up to 3 tbsp
                         -lightly crushed
    1       tb           Almonds, blanched -- coarsely
                         -chopped
                         - up to 2 tbsp
 
   Anne’s note: The original recipe measures the dry ingredients by weight;
   these are the most accurate measures (I converted it to volume measures).
   
   Sift the chick pea flour. Heat oil in a heavy, 10-12 frying pan, wok or
   saute pan over a medium flame. Put in the sifted chick pea flour. Stir and
   fry 2 to 3 minutes until the flour turns a shade darker and is cooked (it
   should taste fried, not raw). Put the flour into a large bowl, stir at once
   and allow to cool.
   
   Make a syrup with 1 cup/8 fl oz/1/4 litre water and the 14 oz/1 1/3 c/395
   g. sugar by bringing the water-sugar combination to a boil and then
   simmering very gently for about 20 minutes or until the syrup reaches a one
   thread consistency. (To test this, dip in a wooden spoon and let coat
   slightly. Pinch some syrup off the back of the spoon with two fingers and
   then try separating the fingers. One sticky thread should form. This is the
   Indian method. If you have a better one, use it.)
   
   Pour the hot syrup in the cooled chick pea flour/gram flour mixture. add
   the ground cardamom seeds and the nuts and mix well. keep stirring until
   mixture begins to harden slightly. (It should still be pourable.) Pour into
   a 9 inch square cake tin, tilt tin so barfee mixture flows to the edges and
   allow to cool. Cut into 3/4 inch cubes. besan barfee if tightly wrapped in
   aluminium foil and then placed in a plastic container, freezes very well.
   
   MAKES: 144 little cubes SOURCE: _Eastern Vegetarian Cooking_ by Madhur
   Jaffrey posted by Anne MacLellan
  
 
 
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