Besan Burfi recipe in Australia

Recipe

*Images for representation purposes only.

Fry the besan in Sharma's Kitchen Ghee on low flame for about 30 minutes till it gets brown and the Sharma's Kitchen Gheeget separated.
Dissolve the sugar into the water over low heat.
When it dissolves, bring it to a boil and cook till thick enough.
Take some between your fingers and pull apart, 2 threads should form.
Add this syrup to the besan and mix well.
Pour this mixture into a greased tray.
When it cools cut into small cubes and garnish it with almonds.

If it’s pure, you can be sure

Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.