Besan burfi recipe that is easy, simple and gives perfect melt in the mouth texture of homemade burfi each time. For preparing this delicious and popular Indian sweet fudge you need just a few basic ingredients besan, ghee and sugar.
Burfi means a sweet fudge, you can use nuts, milk, coconuts etc to make burfi. Today I am sharing with you besan barfi with besan also known as gram flour or chickpeas flour.Â
Besan ki burfi is basically a gram flour fudge, a traditional sweet that everyone loves. Now that most of the Indian festivals ahead of us it’s time to indulge and make homemade delicious sweets for festivals more often.
Sweet made with besan, ghee and sugar taste the Best! Mohan Thal, Mysore Pak, Besan Laddu, Besan halwa you can make all of these with besan ghee and sugar. The only thing that set them apart is the process, shaping and ratio of these ingredients.
This homemade besan barfi recipe will help you to prepare Best besan barfi at home. All you need is a handful of ingredients and lots of patience to make these decadent Indian sweets.
Ingredients for Besan ki Barfi
You need very basic ingredients that are easily available in every home.Â
Besan: Also known as gram flour, chickpeas flour this is a gluten-free flour easily available online or any Indian store.
Ghee: It is clarified butter which you can easily make at home with this process. It has always been a superfood in Indian cuisine now it is is easily available around the world.
Sugar: White granulated sugar
Water: Use only the mentioned amount. Too much or too less can make or break the texture of the barfi.
Cardamom: To flavour it. I sometimes add and sometimes I skip it completely.
Nuts: To garnish and add texture. You can use either slivered almonds or pistachios.
How to Make it
To make besan burfi besan is roasted with ghee on low heat till it turns light golden in colour. Then I mix it with sugar syrup to make barfi or fudge. This traditional process to make besan barfi is simple but it requires attention all the while you are making it. But the end result of perfect decadent and delicious barfi is totally worth the 30 minutes of work. I am sharing all my tips and details in the below steps.
How to Make Besan Barfi?
Roast Besan
For roasting besan, use a heavy bottom pan and keep the heat slow to roast besan evenly.
First, sieve the besan so that there are no small lumps in the flour.
Heat ghee in a pan and when it melts add besan.
Now starts the laborious task. Reduce the heat to low and fry the besan with ghee for the next 15-17 minutes.
Keep the mixture stirring continuously till gram flour becomes fragrant and gives a nutty aroma and the mixture becomes light golden brown in colour.
The texture of the besan ghee mixture will look molten throughout the process.
Once the mixture golden brown switch off the heat, but keep stirring it or else it will burn due to high amount of heat ghee retains. [ Photo 1,2,3,4]
After 2 minutes keep it aside and prepare the sugar syrup.
Preparing sugar syrup for besan barfi
To prepare sugar syrup add 1 cup of sugar and add ½ cup of water. Place the pan on the stove and stir it to combine.
Once it starts boiling, cook it for 5-6 minutes till you attain a sugar syrup of one thread one string consistency. [ Photo 5,6]
To check that dip the spatula in the sugar syrup take it out and after one minute take a drop in your Index finger and thumb and pull them from each other to check how many strings form. [ Photo 1]
Be careful very hot syrup can burn our fingers.
Once the sugar syrup is done take it off the heat and allow to cool for 2 minutes.
By the time take a tray or thali and line it with a parchment paper or grease it with ghee.
Now slowly and gradually add the sugar syrup in the roasted besan and ghee mixture. Keep it stirring till both sugar syrup and roasted besan, ghee mixture is well combined. [ Photo 2,3]
Add about ½ teaspoon of powdered cardamom to add flavour. I sometimes add it and sometimes simply skip it.
In summers I prefer to do this stepby taking pan off the heat. If you are making besan barfi in winters you can put the pan back on lowest heat.
Now pour this mixture in the tray which you prepare to set the besan barfi. [ Photo 4]
Spread the mixture in a thickness that you want your besan burfi to be. I mostly keep it ½ inch to ½ inch thick.
Now sprinkle some chopped pistachio or almonds on top and press them slightly with a spatula.
Set the burfi for 1 hour, once it cools down completely besan burfee hardens. [ Photo 5]
After that cut it into a rectangle or square pieces and enjoy the homemade besan barfi. [ Photo 6]
Besan Burfi Recipe VideoÂ
Recipe Notes and Tips
Proper roasting of besan is a must. Roast it on high flame and it burns super fast. Roast it for less time it tastes raw which spoils the taste. So perfect roasting of gram flour is important.
For that always use a heavy bottom pan and keep the heat towards the low side.
While roasting you will have to keep it stirring continuously otherwise half the besan burns and another half will taste raw. Which we do not want at all.
Allow besan and ghee mixture to cool slightly before adding hot sugar syrup otherwise, it way causes splatters and hot steam which can easily burn your fingers.
Most common questions that I have come across regarding this recipe
Why my Barfi is not setting?
If you besan barfi is not setting most of the times the reason is you have undercooked the sugar syrup so take care that you add only required amount of water (less) and it makes sugar syrup of single string consistency.
Why my Barfi is hard?
The most common reason for hard burfi is over-cooked the sugar syrup. Cook the syrup only until it reaches one string consistency.
More Such Delicious Sweet Recipes to Try
Coconut Burfi
Sooji Halwa
Besan LadduÂ
đź“– Recipe
Besan Burfi
Equipment
- Non Stick pan or Kadai (Indian wok)
Ingredients
- 2.5 cups Besan
- 1 cup Ghee
- 1 cup Sugar
- ½ teaspoons Cardamom powder
- 2 tablespoon Pistachio
Instructions
Roast Besan
- For roasting besan, use a heavy bottom pan and keep the heat slow to roast besan evenly.
- First, sieve the besan so that there are no small lumps in the flour.
- Heat ghee in a pan and when it melts add besan.
- Now starts the laborious task. Reduce the heat to low and fry the besan with ghee for the next 15-17 minutes.
- Keep the mixture stirring continuously till gram flour becomes fragrant and gives a nutty aroma and the mixture becomes light golden brown in colour.
- The texture of the besan ghee mixture will look molten throughout the process.
- Once the mixture golden brown switch off the heat, but keep stirring it or else it will burn due to high amount of heat ghee retains.
- After 2 minutes keep it aside and prepare the sugar syrup.
Preparing sugar syrup for besan barfi
- To prepare sugar syrup add 1.5 cups of sugar and add ½ cup of water. Place the pan on the stove and stir it to combine.
- Once it starts boiling, cook it for 5-6 minutes till you attain a sugar syrup of one thread one string consistency.
- To check that dip the spatula in the sugar syrup take it out and after one minute take a drop in your Index finger and thumb and pull them from each other to check how many strings form.
- Be careful very hot syrup can burn our fingers.
- Once the sugar syrup is done take it off the heat and allow to cool for 2 minutes.
- By the time take a tray or thali and line it with a parchment paper or grease it with ghee.
- Now slowly and gradually add the sugar syrup in the roasted besan and ghee mixture. Keep it stirring till both sugar syrup and roasted besan, ghee mixture is well combined.
- Add about ½ teaspoon of powdered cardamom to add flavour. I sometimes add it and sometimes simply skip it.
- In summers I prefer to do this step off heat. If you are making besan barfi in winters you can put the pan back on lowest heat.
- Now pour this mixture in the tray which you prepare to set the besan barfi.
- Spread the mixture in a thickness that you want your besan burfi to be. I mostly keep it ½ inch to ¾ inch thick.
- Now sprinkle some chopped pistachio or almonds on top and press them slightly with a spatula.
- Set the besan burfi for 1 hour Once it cools down completely besan burgee hardens.
- After that cut it into a rectangle or square pieces and enjoy the homemade besan barfi.
Video
Notes
- Proper roasting of besan is a must. Roast it on high flame and it burns super fast. Roast it for less time it tastes raw which spoils the taste. So perfect roasting of gram flour is important.
- For that always use a heavy bottom pan and keep the heat towards the low side.
- While roasting you will have to keep it stirring continuously otherwise half the besan burns and another half will taste raw. Which we do not want at all.
- Allow besan and ghee mixture to cool slightly before adding hot sugar syrup otherwise, it way causes splatters and hot steam which can easily burn your fingers.
- Most common questions that I have come across regarding this recipe
S N Joshi
Hi Rekha..
In ingredients u have mentioned 1 cup sugar.. while making sugar syrup u have mentioned to add 1.5 cup sugar.. how much exact sugar v need to take..
Rekha Kakkar
It is one cup sugar that 1.5 cup was typo. Thanks for pointing it!
Pogo
Excellent
Shweta
Easy and seems delicious