Pure Punjabi Besan Mix Method Instructions

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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a piture of the finished dessert.
 

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Besan Mix instructions

This mix will make Besan (a crumbly Indian fudge) for 4 people).



Prep time: 2 minutes
Cooking time: 20 minutes
Setting time: 1 hour

50g ghee (or sunflower oil if dairy-free or vegan)
1 sachet of Pure Punjabi Besan Mix

Optional extra:
Handful of crushed pistachios
Handful of crushed flaked almonds

Method:
 
1. Melt the ghee (or warm the sunflower oil) on a medium to high heat. Once the ghee has melted, add the flour section of your Pure Punjabi Besan Mix. Stir the ghee and besan thoroughly so that it is all incorporated.
 
2. Stir the mixture over a medium to low flame for just over 5 minutes, stirring constantly to ensure the mixture doesn’t burn. You want to cook the mixture without letting it brown.
 
3. After about 6-7 minutes of cooking the mixture you will notice that the texture will change from a crumble-like texture to more of a peanut butter texture. Once the mixture loses it’s crumbly texture, add the sugar and mix well. Taste the mixture - there should be no bitterness at all to the taste. If you have a slightly bitter aftertaste, then carry on cooking over the medium heat for 5 minutes, and taste again.
 
4. Once the mixture has a completely sweet taste, transfer it into a shallow, wide dish. Using the back of a metal spoon, smooth the top of the besan and sprinkle over the crushed nuts (if you want to).
 
5. If you used ghee in the dessert, allow it to set at room temperature for an hour. If you used oil, refrigerate for an hour or two, or until the besan has become firm. Cut into squares and serve.*

*If you prefer, you can roll the dessert into little dumplings (which are called 'ladoos' in Punjabi, as seen in the picture above). Do this by taking an extra 1/2 teapsoon of ghee (or oil) and let it gently melt between the palms of your hands. Take a tablespoon of the mixture at a time and squeeze it between your hands to press it into a round. Then gently roll this in your hands to make it into a smooth dumpling (ladoo). You may have to re-grease the palms of your hands every third ladoo or so, if you have difficulty getting them to press into a round.

Once you've rolled all the ladoos out, let them set. Again, if you used ghee, let the dumpling set for an hour at room temperature. If you used oil, put the ladoos into the fridge to become firm.

Besan Mix instructions - alternative topping



If you set the besan into a tin (double lined with cling film), you can top it with melted dark chocolate (it must be dark and not milk chocolate), and sprinkle the flaked almonds and crushed pistachios onto the melted chocolate.

Put the tray into the freezer for one hour to set.
To cut squares: Using the cling film to help you, take the chocolate covered besan out of the tin, and turn it upside down, so that the chocolate layer is now underneath. This way you don't squash the besan layer. Keep in the fridge until serving.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi Besan’ on social media and tag as @PurePunjabiLtd so we can see!