A Cornerstone in Punjabi Cuisine:
Besan, known in English as chickpea flour, is a cornerstone of Punjabi cuisine and holds a revered place in Ayurvedic traditions. At V-Giyan™, we celebrate this versatile ingredient in our Vegan Punjabi Pakora, where its unique properties shine in both flavor and health benefits.
The Ayurvedic Essence of Besan
In Ayurveda, besan is cherished for its sattvic qualities, promoting purity and clarity of mind. It’s considered tridoshic, meaning it balances all three doshas—Vata, Pitta, and Kapha—making it suitable for various body types. Rich in protein and fiber, besan supports digestion and provides sustained energy, aligning with Ayurvedic principles of nourishment and balance.
Synergistic Harmony in Vegan Punjabi Pakora
Our Vegan Punjabi Pakora is a harmonious blend of besan and fresh vegetables like potatoes, spinach, and onions. The combination of these ingredients not only offers a delightful taste but also enhances the nutritional profile:
- Potatoes: Provide grounding energy, balancing Vata dosha.
- Spinach: Rich in iron and antioxidants, it supports blood health and balances Pitta.
- Onions: Aid digestion and have natural detoxifying properties, beneficial for Kapha balance.
The use of spices such as cumin, coriander, and turmeric in the pakora batter further amplifies its health benefits. Turmeric, for instance, is renowned for its anti-inflammatory properties and is a staple in Ayurvedic medicine.
Did food, good for you and the planet, ever knowingly taste this good? Try besan in the Vegan Punjabi Pakora here.
Exploring Besan in upcoming V-Giyan™ Creations
Beyond our pakoras, besan will be featuring in our menu soon with 2 new dishes;
- Punjabi Kadhi: A tangy yogurt-based curry thickened with besan, offering a comforting and probiotic-rich experience.
- Besan Chilla: Savory chickpea flour pancakes infused with herbs and spices, perfect for a nourishing breakfast or snack.
Each of these dishes is created to embody the Ayurvedic philosophy of balance and wellness, providing both culinary delight and healthful benefits.
Besan Barfi, also known as Besan Burfi, is a popular Indian sweet made with chickpea flour. Here’s a vegan recipe that uses almond milk and other plant-based ingredients to create a delicious and creamy treat.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 to 16 pieces
Temperature: Not applicable
Ingredients:
1 tbsp oil: (omit for oil-free)
1 cup besan (or chickpea flour): (125g)
1 cup almond milk (or soy milk or other not too thin non-dairy milk): (240ml)
1/2 cup +1 tbsp sugar: (120g + 15g)
1 tbsp refined coconut oil (or use vegan butter): (15g)
2.5 tbsp cashew flour: (15g)
A pinch of salt
Flavor additions: 1/4 tsp ground cardamom (5 strands of saffron, 1/2 tsp vanilla extract, 1 tsp rose water or other)
Slivered almonds or pistachios for garnish
Equipment Needed:
Skillet
Spatula
Measuring cups and spoons
Mixing bowl
Parchment paper
8×8 inch pan or similar sized dish
Instructions:
Heat oil in a skillet over medium heat. Add besan or chickpea flour, preferably sieved if using besan. Mix and roast for 10 minutes. Stir every 20-30 seconds once the skillet is hot. If the flour starts to brown too quickly, reduce the heat. The overall mixture should change color slightly and smell nutty. To make oil-free, dry roast the flour. It takes the same time. You can roast the flour while the condensed milk is thickening.
In a separate pan, bring almond milk and sugar to a boil. Reduce heat and let it simmer until it thickens, about 10 minutes.
Add roasted besan, ghee, cardamom, and quickly stir until well combined. You’ll need to be quick as this mixture thickens fast, making it tough to stir well.
Spoon the mixture into a greased 8×8 inch pan or similar sized dish and spread it out with a spatula. If using nuts, press them into the fudge while it’s still warm (you can use parchment paper to press them in). The fudge sets in minutes – make sure to slice it right away and then let it cool before removing the slices. If you wait too long to make the slices, it’ll crumble as you try to slice the hardened burfi.
Safety Notes: Be cautious when handling hot pans and mixtures. Ensure the mixture is not too hot before touching.
Substitutions: You can substitute almond milk with soy milk or any other non-dairy milk. For the sugar, you can use coconut sugar or any other sweetener of your choice. Adjust the amount of sugar according to your preference.
Storage: Store the Besan Barfi in an airtight container at room temperature for up to a week.
Pro Tips:
Ensure the besan is well roasted to achieve the desired flavor and texture.
Stir the mixture continuously to prevent burning and ensure even cooking.
Use a kitchen thermometer to check the consistency of the sugar syrup for better accuracy.
This recipe is vegan and gluten-free. It can be made ahead of time and stored for later consumption.
At V-Giyan™, we are committed to honoring traditional Ayurvedic ingredients like besan, crafting plant-based Punjabi dishes that nourish the body and soul.
We invite you to savor these offerings and experience the harmonious blend of taste and wellness.
Did food, good for you and the planet, ever knowingly taste this good? Try besan in the Vegan Punjabi Pakora here.