An easy, healthier, whole grain based, festive sweet recipe – Dark Chickpea Flour Oats Fudge / Kale Chane Ki Atte Ki Burfi / Punjabi Besan Ki Burfi recipe.
Yes! Diwali is approaching. The festival of lights, which is the largest festival in India celebrated throughout the country. It signifies the victory of light over darkness. As legends say, Deepavali or Diwali falls on the day Lord Rama with his wife Sita and brother Lakshmana are believed to have returned after their 14 yr exile.
It is celebrated over 3 days in some regions of Indian and over 5 days in others. The third day is celebrated as Deepavali. It falls on the 10th of November this year (2015).
Households are cleaned, decorated and lamps lit. Goddess Lakshmi is worshiped. It is a time to celebrate, wearing new clothes, lighting fireworks, sharing gifts and sweets between families and friends. In all, it’s a time to celebrate the victory of good over evil and sharing good will.
What better way to celebrate than with a healthier sweet dish with whole grain goodness of the Punjabi Besan Ki Burfi, with less guilt.
The theme for our blog hop this time is not-surprisingly ‘Diwali Sweets’ 🙂 and much welcome too. the first sweet dish I am contributing is the dark chickpea flour oats burfi.
This whole grain based fudge, has the dark chickpea together with the husk ground into flour along with oats in the recipe, bringing in fiber and protein, as also beta-glucans in oats contributing towards reduction of cholesterol making it healthier.
Punjabi Besan Ki Burfi is soy-free, gluten-free if gluten-free oats used (or desiccated coconut can be used which need not be roasted) and can be vegan too if coconut butter is substituted for ghee, almond milk substituted for cow’s milk in the recipe. It is also a refined sugar-free recipe.
The procedure is quite simple. However, obtaining the perfect burfi texture is a bit tricky. The time at which the mixture is transferred to the greased plate to set, determines the texture. If done too soon, the burfi will not set and will be sticky. If taken out too late, spreading it out will become difficult since the mixture would have begun to set and might break if any spread is attempted.
But, with patience and practice, anything can be achieved 🙂
The kale chane ki atte ki burfi had a yummy flavor and a very slight chewiness which made it even yummier. The texture was perfect the next day too.
Wishing you all a Happy Diwali in advance. Enjoy making your very own Punjabi Besan Ki Burfi.
Punjabi Besan Ki Burfi Recipe:
- 60 g Whole Kala Chana Flour (½ cup)
- 40 g Oats (½ cup) I used Scottish Porridge Oats
- 60 g Roughly chopped mixed nuts - almonds, cashew, pistachios (altogether ½ cup)
- 50 to 60 g Ghee (½ cup) (for vegan version use coconut butter)
- 125 milliliters milk (½ cup) (I used organic full fat milk)
- 190 g Sugar - I used organic unrefined demerara sugar (1 cup) powdered jaggery or palm sugar can be used instead.
- additional slices of pistachio nuts for garnish.
- If you get the prep done, the procedure becomes very simple.
- First, dry roast the oats on a medium flame for 2 to 3 minutes. Keep this aside.
- Roughly chop the nuts or pulse them in a mixer or food processor jar. Do not make them too powdery. The nuts need to be chopped into small chunks.
- Grease a flat plate or flat based wide dish using ghee (or coconut oil for vegan version). Keep this ready.
- Now, in a thick bottomed wide pan, add 60 g whole chickpea flour, 40 g dry roasted oats, roughly chopped nuts, 190 g of sugar.
- To this add 50 to 60 g ghee, 125 milliliters of milk.
- Mix everything well.
- Now, place the pan on medium heat. Cook the mixture stirring now and again for 7 to 9 minutes.
- As the mixture cooks, it will darken and also bubble up and thicken.
- At around 7 to 9 minutes, the mixture will come off the pan easily as you see in the pictures almost forming a ball. If you transfer too soon, the burfi will not set. If you transfer too later, it will harden and spreading it out will not be possible. So watch this stage carefully.
- Immediately transfer this mixture onto the greased plate. Spread it out using the back of a ladle or a flat based cup.
- Now, while it is still warm, using a sharp knife cut across the mixture as shown in the pictures, repeat from another direction to form squares or diamonds. You may make smaller pieces too.
- Place sliced pistachios on each square or diamond portion. Press them down slightly so they stick to the mixture.
- All the above need to be completed quickly otherwise the mixture will set and harden, then if an attempt is made to cut through, it will break.
- Allow this to cool for 10 minutes to half an hour.
- Again run the knife carefully along the previously made depressions, pressing down to cut out the pieces.
chop the nuts roughly and not too powdery for better texture.
cut through the burfi when it is still warm once. but do not separate the pieces. once well set, cut through once again and then separate the pieces.
for vegan version, use coconut butter instead of ghee, almond milk instead of milk.
for gluten-free version use gluten-free oats or desiccated coconut (which need not be roasted)
Method in step wise pictures for Dark Chickpea Flour Oats Fudge / Punjabi Besan Ki Burfi :
This is the Dark Chickpea Flour used in the recipe.
Dry roast the oats until a good aroma comes through and they turn very slightly brown. Do not allow them to burn. Keep this aside.
Grease the plate or dish with a few drops of ghee or coconut oil. Keep this ready.
Roughly chop the nuts or pulse them to a coarse mixture. Do not make them too powdery. If they appear to be turning powdery in the mixer/grinder/food processor, then chop them by hand. Keep them ready.
Also, slice some pistachio nuts for final garnishing and keep them aside.
To a wide, thick bottomed pan, add the dark chickpea flour, dry roasted oats, chopped nuts, and sugar. It’s not on the hob yet.
Then add in milk and ghee.
Mix all the ingredients using a spatula. Then place the pan on medium heat.
Cook the mixture, stirring now and again. You can see in the picture it’s bubbling at the edges and thickening.
After a few minutes, you will notice the mixture thickens and darkens as it cooks and starts to come together like a ball.
Another minute or two (in total about 7 to 9 minutes), the mixture has thickened and ready to be taken out of the heat.
Quickly, transfer the mixture onto the greased plate. Spread it out as a 1-centimeter thick layer, using the back of a spatula.
Cut through the mixture, when it is still warm, in one direction first, then the other to make square/rectangular or diamond shapes as desired.
Place small slices of pistachio nuts on each portion and press each one down slightly, so that it sticks to the burfi pieces.
Allow this to cool for 10 to 30 minutes or until hard enough to be cut.
Once the mixture has set, again run the knife along the indentations made earlier down to the plate.
Gently dislodge the Punjabi Besan Ki Burfi pieces and serve.
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