Besan Burfi

Something sweet

Ingredients:
Besan: 1 cup
Coconut: 1.5 cups
Sugar: 2.5 cups
Water: 3/4 cup
Cashews: 3 tbsp
Ghee: 2 tbsp
Saffron: a few strands

Method:
To 1 tbsp ghee, add the cashews, and saute till golden.
Remove cashews. .Keep aside.
In the same ghee, roast the besan till it becomes fragrant and changes color.
Keep aside.
To the same pan, add sugar and water and cook on a low/medium flame till the sugar- water mix begins to boil.
Let boil for 5 minutes, stirring often.
Add the coconut. Mix well.
Then add the besan and the remaining ghee. Mix well.
Add the saffron. Let the mixture thicken.
When it thickens to coat the spatula, transfer the mixture to a greased vessel.
Add cashews on top.
Let cool and cut to desired size.

To remember: If the mix gets too thick, it will dry up after cooling, so let it be a little wet before you transfer.
If you under cook the mix, it remains sticky, so ensure that it isn't sticking by taking a small portion out and cooling it before transfer.