By: Shanti Naresh Chhetri of
Filed in Desserts and Sweets
Serves 10 people
Other 2 recipes by Shanti Naresh Chhetri »
Read It....Make it ..Finally relish It ! ! !
on 10/14/2008 6:05:00 AM
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.
on 10/27/2007 7:24:00 AM
I think the syrup should be cooked before mixing with the besan fried. The suggested mathod is not foolproof.
on 10/26/2007 4:55:00 PM
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.
on 10/24/2007 12:12:00 AM
IN BESAN BURFI RECIPE ITS A CHANA BESAN.TO BRING MORE FLAVOUR TRY HALF TEASPOON VANILLA ESSENCE ADD INTO SYRUP.
on 10/22/2007 4:08:00 PM
I JUST WANTED TO KNOW FOR BESAN BARFI ,IS IT PEA BESAN OR CHANA BESAN.
ANYWAY ITS A NICE RECIPE.PLEASE CALRIFY.
on 10/22/2007 1:09:00 AM
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.
on 10/21/2007 1:18:00 AM
is this reciepie also known as mohanthaal?
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