Recipe by Shanti Naresh Chhetri of
Read It....Make it ..Finally relish It ! ! !
To make the sugar syrup I always wet the sugar instead of adding alot of water.This will give a very thick syrup.You can also add saffron or a pinch of orange color & eliachi powder to this syrup.It also saves on the fuel or gas used for cooking.
I think the syrup should be cooked before mixing with the besan fried. The suggested mathod is not foolproof.
Hi there,read ur recipe but u have not mentioned as to what concistancy the syrup should be? Please clarify for me.Thanking you in anticipation.---MP.
IN BESAN BURFI RECIPE ITS A CHANA BESAN.TO BRING MORE FLAVOUR TRY HALF TEASPOON VANILLA ESSENCE ADD INTO SYRUP.
I JUST WANTED TO KNOW FOR BESAN BARFI ,IS IT PEA BESAN OR CHANA BESAN.
ANYWAY ITS A NICE RECIPE.PLEASE CALRIFY.
Yes Samia it is a mohanthal receipe.But I think we should know the concistency of syrup otherwise either its going to be too soft or too hard.
is this reciepie also known as mohanthaal?