Chef Manpreet Singh Barsal reimagines his grandmother’s classic besan burfi with pistachios and saffron

In the heart of every Indian kitchen, the aroma of roasted besan (gram flour) brings back the warmth of family gatherings and festive moments. My grandmother would prepare besan burfi during the festival season, and the whole house would be filled with its nutty fragrance. To her recipe, I added pista, for a richer flavour and a hint of royal green. With each bite of this melt-in-the-mouth barfi, I relive a part of my childhood.

Besan Pista Burfi

Ingredients (serves 4)

Besan (gram flour)                              1 cup

Ghee (clarified butter)                        ½ cup

Sugar                                                      ½ cup

Water                                                      ¼ cup

Cardamom powder                              ¼ tsp

Pistachios (chopped)                           2 tbsp

Saffron strands (optional)                  A few strands

Silver leaf (varq)                      For garnish

Method

Heat ghee in a heavy-bottomed pan on low flame. Add the besan and roast gently, stirring continuously until the colour turns golden and a nutty aroma develops (about 10–12 minutes).

In another small pan, add sugar and water. Boil until it forms a one-string consistency syrup.

Add the sugar syrup slowly into the roasted besan mixture. Stir continuously to avoid lumps.

Add cardamom powder, saffron strands (if using), and half of the chopped pistachios. Mix well until the mixture thickens and leaves the sides of the pan.

Pour the mixture into a greased tray or tin. Spread evenly and sprinkle the remaining pistachios on top.

Allow it to cool slightly. Apply silver leaf and cut into square or diamond-shaped pieces.

— Chef Manpreet Singh Barsal is Assistant Professor, School of Hotel Management Airlines and Tourism, Ct University, Ludhiana