Horlicks is so yummy, that I ate it more than having it with milk, as a kid. With the love for horlicks so great, turning it to burfi is definitely dream come true. Make it and store it to hog on it or make them for festivals or to entertain guests.
- Besan – 1 glass
- Sugar – 2 glass
- Ghee – 2 glass
- Horlicks – 4 Tsp
- Elaichi – 5
- Cashwes, Badam – for garnishing
Dry fry Besan in a pan till light brown.
Take 1/2 glass of water in a thick bottom vessel and add sugar. Bring to boil and consistency like Gulab jamun sugary syrup.
Now add 1 glass of ghee to it. You will notice bubbles like froth. Simmer and add fried besan and horlicks. Keep stirring and adding ghee till the paste leaves the bottom of the vessel along with the stirring spoon.
Smear ghee on a baking tray and keep ready. Pour the burfi batter to the pan and pat well. Leave it aside for 5 minutes and cut the shape of burfi.
Leave this aside for an hour. Once the burfi looks set, gently pull it out of the pan and store in an air tight container.
Make sure the besan is powdered well, there should not be any lumps. If there are lumps, you will get lumps while cooking which is harder to break.
Use a Flour sieve to get fine besan powder and then dry fy.