- Prep Time - 30 mins
- from Besan
- Laxmi Bhog Mota Besan - 2 cups
- Ghee 3/4 cup +1 1/2 tablespoons
- Milk - 4 tablespoons
- Sugar - 1 1/2 cups
- Nutmeg powder a pinch
- Green cardamom powder 1/4 teaspoon
- Almonds blanched and slivered 10
- Pistachios blanched and slivered 10
Cooking Directions -
Heat 2 tbsp milk in a non-stick pan . Add 1½ tbsp ghee and heat till it melts. Place Laxmi Bhog Mota Besan in a bowl, add the milk-ghee mixture and mix with fingertips till it resembles breadcrumbs.
Pass it through thick sieve, pressing lightly to remove lumps. Cook together ½ cup water and 1½ cups sugar to make syrup.
Heat ¾ cup ghee in a non-stick pan, add the sieved gram flour and sauté on medium heat, stirring continuously, till fragrant and dark in color.
Cook the syrup till it gets 1½ string consistency. Grease an aluminum burfi tray. Add nutmeg powder and green cardamom powder to the gram flour and mix well.
Set aside to cool completely. Add 2 tbsp milk to the sugar syrup and mix well. Add the syrup, little by little, to the Laxmi Bhog Mota Besan mixture and mix well.
Pour into the greased tray and spread evenly. Sprinkle almonds and pistachios over the Laxmi Bhog Mota Besan and press lightly. Set aside to cool completely. Cut into squares, separate the pieces and serve.