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How to make Besan Confections?

Making Besan confection involves two aspects: Frying Besan, and making syrup.

Frying Besan

Why do we fry Besan?

Frying Besan allows the starch granules to swell and absorb moisture and prevent the Besan to clump or become lumpy. This is important when we incorporate syrup.

How much Ghee is needed to fry Besan?

This is important part of making Besan Confections. As a minimum, you need same amount of Ghee and Besan by weight. ¼ ounce equals 1 Tablespoon of Besan, ½ Tablespoon of Ghee in volume. In other words, for every cup of Besan, you need a minimum of ½ cup of Ghee. In my recipes, I have used 1 cup of Ghee for 1 cup of Besan to make rich sweet. If you are worried about high amount of fat, you may use ¾ cup of Ghee, but not less than ½ Cup.

For one cup of Besan you need:

½ Cup Ghee: Minimum

¾ cup Ghee: Acceptable

1 Cup Ghee: Recommended used in my recipes

1½ Cup Ghee: Maximum

How long to fry to fry Besan at what temperature?

The color depends on temperature and time to cook the mixture. For lighter color (Mysore Pak), you need to cook at very low temperature for a long time. For browning, you need to cook quicker at a higher temperature. Browning, gives the Besan a nutty toasted strong aroma.

Besan loses its ability to absorb moisture, If the Ghee separates during frying Besan.

Do NOT over fry Besan.

How long can I store away fried Besan?

Fried Besan can be stored in the refrigerator or the freezer for about three months.

Why should I not add sugar after frying Besan?

If you add sugar to frying Besan, the sugar will caramelize. You should wait till either the fried Besan is cool or you make the sugar syrup separately and add it to the frying Besan. I always make the syrup separately and then add it to frying Besan. Adding warm mixture enhances the absorption capability of the Besan.

How to make sugar syrup for fudge?

You need a syrup of 85% sugar density to make fudge. This is easily done by cooking equal volumes of water and sugar and cooking it till the syrup reaches 240º F. Therefore, if you need to add one cup of sugar, you should use one cup of water to make the syrup.

Now, here is a little trick that some restaurants use in making syrups. To reduce the size of crystals, add 1 Tablespoon of Glucose syrup or Corn syrup to the cooked syrup (1 cup sugar/1 cup fluid). Try it next time you make Mysore Pak.

Compare and learn

I have used one cup of Besan in all my recipes. Compare the recipes to understand the chemistry behind making Besan confections.