Take all the ingredients - 2 cups besan, saunth powder cup desi ghee, 1 cup sugar, almonds, cashews powdered and 1 tablespoon magaz (melon seeds). Grease a pan or a tray very well with some ghee. you can also line a pan or tray with some butter paper or aluminum foil and then spread some ghee on the butter paper or foil.
Dry roast almonds, cashews and makhanas and grind them into powder as it tastes heavenly.
Take 1 cup desi ghee in a heavy kadhai and let it melt. keep the flame to a low. once the ghee has melted, then add 2 cups besan in parts. please use a heavy kadai, so that the besan roasts evenly. also do not use a non-stick pan as there is a lot of stirring involved. when the first portion of besan is added, mix it with the ghee. then add the second part of besan. mix it again with the ghee.
Mix very well and continue to stir the besan non-stop on a low flame. Initially the ghee will be absorbed by the besan and you will see the mixture getting thicker. continue to stir and fry the besan in ghee.
After some minutes of stirring, you will see that the besan mixture starts to become molten and ghee will be released from the sides. Continue to stir and fry besan till it starts having a nice aroma and the colour changes to a golden colour. stir non stop even after the ghee has released and till the besan gets roasted well and changes to a slight darker golden colour. the roasted besan aroma will be felt.
Now add saunth powder, almonds, cashews and makhanas powder. Roast till ghee releases.
Now add powder sugar. Mix well.
When mixed well, quickly pour the besan barfi mixture in the greased pan or tray. Shake the pan and then with a spatula even the layer.
When still warm, slice the besan barfi in pieces of your choice. store besan ki barfi in an air-tight container. no need to refrigerate. besan barfi stays well at room temperature for about a week. serve besan ki barfi as a sweet dessert after any Indian meal.Very healthy for Winter.
