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Most festivals are about traditions and about families coming together. In India, they are also about eating. Families coming together, making sweets, laughing, sharing and enjoying their time together. Diwali is a festival that is pretty much that and with so much to do, an easy recipe is like a God-send. Soumya shared her Grandmother’s recipe with us which she would make for Diwali- so there is tradition, sharing and lots of love in this recipe. Thanks Soumya!

Prep Time: 5 min
Cook Time: 45 min
Set Time: 8 hours
Makes: 40-50 pc.


Chickpea Flour (Besan) – 1 cup
Sugar – 2 cups
Heavy Cream – 1 cup
Clarified Butter (Ghee) – 1 cup
Shredded Coconut – 1 cup
Choice of Dry Fruits – 1 cup, chopped


1. Put the the Chickpea Flour in a heavy-bottomed pan and roast on medium-low heat till it releases a fantastic aroma. Kepp stirring.
2. Once done, transfer the Chickpea Flour into a dish and keep aside.
3. In the same pan on medium heat, melt the Ghee and add in the chopped Dry Fruits and the shredded Coconut. Mix.
4. Add in the Chickpea Flour, Sugar and Heavy Cream. Mix well.
5. Keep mixing to ensure there are no lumps and allow the mixture to come to a boil.
6. Once it starts boiling, reduce the flame to a low and keep cooking till the mixture thickens and leaves the sides. Stir continuously.
7. Meanwhile, grease a tray or a platter to set the Burfi in.
8. Once the Burfi has thickened and has incorporated well, transfer the mixture onto the greased tray.
9. Garnish with dry fruits or with varq and allow to set in the fridge for at least 2 hours.
10. Take out and make pieces with a greased knife and put it back in the fridge.
11. Allow to set for for another 5-6 hours.
12. Remove from the fridge and serve.

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