Besan-Nariyal Burfi/ Katli
As sensational, this looks, actually relatively easy to make. When the idea of making besan ki burfi came to my mind, I didn’t want to keep it to the besan only, rather than I intended to make a combination of flavours. This is really fun to go wild to match or combine the flavours. I thought of several options to add to the besan and finally, the decision ended with the desiccated coconut. Both give a nutty and earthy flavour after being roasted. The idea was to make a creamy fudge with nuts on top. I call it katli because I have kept the pieces thin and bite-size


And to get the creamy consistency the ingredient which was finalized was the condensed milk, though the first thought was the khoya or mawa pure mawa is hard to get these days, also mawa gives the burfi a grainy texture whereas condensed milk makes it super smooth and melt-in-mouth. If you want to keep the burfi mildly sweet, skip the sugar as condensed milk gives it sufficient sweetness

Prep time – 5 minutes
Cook time – 20 minutes
Setting time – 1 hr minimum
Type – Sweets /Dessert
Author – Bharti Dhawan

1 CUP MEASURES – 200 gms

• Besan/chickpea flour – 200 gms (1 cup)
• Desiccated coconut powder (Dried Coconut Powder)- 100 gms (1/2 cup)
• Desi ghee/clarified butter – 75 gms (3 tbsp)
• Condensed milk (milkmaid) – 200 gms/ half tin
• Powdered sugar – 2 tbsp (optional)
• Cardamom (elaichi) powder – 1 tsp
• Finely chopped mixed nuts for topping – 1/2 cup or more


1 greased thali or tray
1 nonstick or a heavy bottom kadhai
1 spatula


1- Firstly, add ghee to the kadhai and let it melt. Sieve besan directly in the kadhai to avoid lumps

2- Stir continuously at the possible lowest flame to prevent it from burning. Scrape besan from time to time from the sides of the pan

3- After 5 minutes, the colour will start changing slowly. Keep on stirring

4- After 10 minutes the colour will become a little darker and you will get the nutty smell which comes after the roasting of besan

5- At this stage, add desiccated coconut and combine well. Keep stirring for more than 5 minutes to bhunow/ roast the coconut at a very low flame

6- Next, add cardamom/ilayachi- powder and powdered sugar at this stage

7- Now add condensed milk. At This stage, the besan will become grainy and you have to stir it carefully and continuously

8- The mix will come together and start leaving the sides. Switch off the flame and roast for more than 5 minutes. The besan mix is too hot so stirring is a must to prevent it from burning

9- Set the mix in a greased tray. Spread the chopped nuts evenly to press with a spatula. let it cool down completely and cut the pieces into the desired shape.

  • If you find it too soft to cut, refrigerate it for 15 minutes so it becomes easy to handle

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