If you're looking for a rich and traditional Indian sweet, this Besan Burfi recipe is the perfect choice. Soft, melt-in-mouth, and bursting with nutty flavors, this classic besan ki barfi is loved during Diwali, Holi, Raksha Bandhan, and festive celebrations.
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About Besan Burfi
Barfi besan recipe is a classic mithai prepared with gram flour (besan), ghee, and sugar. It has a soft, fudgy texture with a roasted aroma that makes it irresistible. Whether you call it besan burfi, besan barfi, or besan ki barfi, this sweet is a must-have for festivals, weddings, or as a quick treat for guests.
This recipe for besan burfi is simple, requires minimal ingredients, and can be made in under an hour. Once set and cut into squares, this besan barfi recipe stays good for days, making it a perfect make-ahead sweet.
Looking for some more make-ahead sweets? Try these - 2 Ingredient Mango Ice-Cream Burfi, Peda with milk powder, Air Fryer Gujiya, Til Ke Laddu, Badam Burfi
You may also like some these make-ahead Indian snacks - Air Fryer Mathri, Namakpara, Air Fryer Chakli, whole wheat shakarpara,
Ingredients
Here's a description of the ingredients used in making besan burfi:
- Besan (Chickpea Flour): Besan, also known as chickpea flour or gram flour, is the primary ingredient in besan burfi. Besan gives the burfi its characteristic nutty flavor and a slightly grainy texture when roasted.
- Ghee (Clarified Butter): Ghee adds richness and a distinct buttery flavor to the besan burfi. It is used for roasting the besan and gives the sweet its desirable texture.
- Pure Cane Sugar: Is used to sweeten the burfi. The sugar is dissolved in water to create a sugar syrup that binds the roasted besan and gives the burfi its sweetness.
- Water: Water is used in combination with sugar to make a sugar syrup. The sugar syrup helps bind the ingredients together and provides the sweetness to the burfi.
- Cardamom Powder: Cardamom powder is added to the burfi for a delightful aromatic touch and flavor. It complements the richness of the ghee and besan.
- Nutmeg: The addition of nutmeg adds depth and complexity to the flavor, making the besan burfi even more delightful. Besan and nutmeg are match made in heaven, do not skip it!! And remember a little nutmeg goes a long way.
- Chopped Nuts (Optional): Chopped nuts like almonds, cashews, or pistachios are often used as a garnish for besan burfi. They add a crunchy and nutty element to the sweet and enhance its visual appeal.
These ingredients come together to create the delicious and aromatic besan burfi, a classic Indian sweet loved for its unique combination of flavors and textures.
Recipe For Besan Burfi
Besan burfi is a popular Indian sweet made from chickpea flour (besan), ghee, sugar, and flavored with cardamom or other ingredients. It's a delicious and rich dessert that is often prepared during festivals and special occasions. Here's a basic recipe to make besan burfi:
Line a baking pan (9 x 9 inch) with parchment and set it aside. You can use 8 x 8 inch pan for thicker or 10 x 13 inch pan for thinner burfi.
Step 1 - 4: In a heavy-bottomed or cast iron pan, heat ghee over low-medium heat. Add besan to the pan and roast it, stirring continuously. Roast the besan until it turns golden brown and you can smell a nutty aroma. This might take around 20-25 minutes. Be patient and ensure that the besan doesn't burn.
Step 5: Initially the besan will be tight, keep stirring continuously. After around 10-12 minutes, it will start to loosen up, and around 20 minutes it will become thin and change the color also.
Step 6: You will know the besan is roasted well when it becomes light and fluffy. You can smell the nutty aroma of the roasted besan.
Step 7: Add cardamom powder and freshly grated nutmeg, mix well.
Step 8: Remove the besan from the heat. Keep stirring the besan for another 4-5 minutes as the pan will be hot and the besan can burn with the residual heat. Allow the mixture to cool down before adding the sugar syrup.
Step 9 - 10: Now, prepare the sugar syrup. In another pan, add sugar and water. Once the sugar dissolves, cook for 5-7 minutes to form a one-string consistency. To test this, take a drop of syrup between your thumb and forefinger; it should form a single string when you pull them apart.
Step 11: Once the besan is slightly cool and the sugar syrup is ready, pour the sugar syrup into the roasted besan while stirring continuously. Be cautious as it might splutter.
Step 12: Stir constantly to avoid lumps and ensure it is well combined. The mixture will start to thicken and leave the sides of the pan.
Step 13 - 16: Transfer the mixture immediately to the prepared baking pan or greased plate and spread it evenly. If you want, you can garnish it with chopped nuts at this stage.
Step 17: Allow the besan burfi to cool for a few hours until it sets completely.
Step 18 - 19: Once it has cooled and set, cut it into desired shapes, typically diamond or square.
Step 20: Your besan burfi is ready to be served. Store it in an airtight container.
Enjoy your homemade besan burfi! It's a sweet treat that's loved by many for its rich and nutty flavor
Storage
Store besan burfi in an airtight container at room temperature for up to a month. Storing it in a cool, dry place is essential to preserve its freshness and texture.
Tips
Here are some tips for making perfect besan burfi:
- Be Patient While Roasting: Roasting the besan in ghee is a crucial step. Ensure you roast it over low-medium heat and stir continuously. The besan should turn golden brown, and you should be able to smell its nutty aroma. Take your time with this step to avoid burning it.
- One-String Sugar Syrup: Make sure the sugar syrup reaches the one-string consistency. To check this, take a drop of syrup between your thumb and forefinger; it should form a single string when you pull them apart. This consistency is essential for the burfi to set properly.
- Use Quality Ingredients: Use high-quality besan, fresh ghee, nutmeg, and cardamom powder for the best flavor and texture in your besan burfi.
- Prepare the Pan: Before you start making the burfi, line the baking pan or grease the tray with ghee where you'll set the burfi to prevent sticking.
- Cool Before Cutting: Allow the besan burfi to cool completely before cutting it into pieces. This ensures neat and well-set burfi.
- Garnish (optional): If you choose to garnish with nuts, press them gently into the surface of the burfi while it's still soft to make sure they stick.
- Store Properly: Store the besan burfi in an airtight container at room temperature in a cool, dry place.
FAQ's
Besan burfi is a traditional Indian sweet made from besan (gram flour), ghee (clarified butter), and sugar, flavored with cardamom and garnished with dry fruits like almonds or pistachios. The besan is roasted in ghee until golden and aromatic, then mixed with sugar syrup to create a soft, melt-in-mouth texture. This classic besan ki barfi recipe is a festive favorite during Diwali, Holi, and Raksha Bandhan.
In the USA, besan is commonly known as gram flour or chickpea flour. It is made by grinding dried chickpeas and is widely used in Indian cooking for sweets like besan ki barfi, pakoras, and chillas. When shopping in American stores, look for gram flour or chickpea flour as a substitute for besan in recipes.
Barfi is a general term for Indian sweets made by setting a mixture of ingredients like milk, nuts, or flour into a fudge-like consistency, cut into squares or diamonds. Besan, on the other hand, is gram flour (chickpea flour) used as the base ingredient in many recipes, including besan ki barfi. So, barfi refers to the sweet, while besan is one of the key ingredients used to prepare it.
Besan barfi, like many sweets, is high in sugar and ghee, making it a calorie-dense treat. While it provides energy, it should be consumed in moderation as part of a balanced diet, and individuals with dietary restrictions or health concerns should be cautious with its consumption.
Besan Burfi Recipe | Easy Besan Ki Barfi
Equipment
Ingredients
- 3 cup Chickpea flour (Besan)
- 1 cup Ghee
- ¾ cup Water
- 1 ½ cup Organic sugar
- 1 teaspoon Green Cardamom powder
- 1 pinch Nutmeg, freshly grated
For Garnish (Optional)
Instructions
- In a heavy-bottomed or cast iron pan, heat ghee over low-medium heat. Add besan to the pan and roast it, stirring continuously. Roast the besan until it turns golden brown and you can smell a nutty aroma. This might take around 20-25 minutes. Be patient and ensure that the besan doesn't burn.
- Initially the besan will be tight, keep stirring continuously. After around 10-12 minutes, it will start to loosen up, and around 20 minutes it will become thin and change the color also.
- You will know the besan is roasted well when it becomes light and fluffy. You can smell the nutty aroma of the roasted besan.
- Add cardamom powder and freshly grated nutmeg, mix well.
- Remove the besan from the heat. Keep stirring the besan for another 4-5 minutes as the pan will be hot and the besan can burn with the residual heat. Allow the mixture to cool down before adding the sugar syrup.
- Now, prepare the sugar syrup. In another pan, add sugar and water. Once the sugar dissolves, cook for 5-7 minutes to form a one-string consistency. To test this, take a drop of syrup between your thumb and forefinger; it should form a single string when you pull them apart.
- Once the besan is slightly cool and the sugar syrup is ready, pour the sugar syrup into the roasted besan while stirring continuously. Be cautious as it might splutter.
- Stir constantly to avoid lumps and ensure it is well combined. The mixture will start to thicken and leave the sides of the pan.
- Transfer the mixture immediately to the prepared baking pan or greased plate and spread it evenly. If you want, you can garnish it with chopped nuts at this stage.
- Allow the besan burfi to cool for a few hours until it sets completely.
- Once it has cooled and set, cut it into desired shapes, typically diamond or square.
- Your besan burfi is ready to be served. Store it in an airtight container.
- Enjoy your homemade besan burfi! It's a sweet treat that's loved by many for its rich and nutty flavor.
Notes
- Be Patient While Roasting: Roasting the besan in ghee is a crucial step. Ensure you roast it over low-medium heat and stir continuously. The besan should turn golden brown, and you should be able to smell its nutty aroma. Take your time with this step to avoid burning it.
- One-String Sugar Syrup: Make sure the sugar syrup reaches the one-string consistency. To check this, take a drop of syrup between your thumb and forefinger; it should form a single string when you pull them apart. This consistency is essential for the burfi to set properly.
- Use Quality Ingredients: Use high-quality besan, fresh ghee, nutmeg, and cardamom powder for the best flavor and texture in your besan burfi.
- Prepare the Pan: Before you start making the burfi, line the baking pan or grease the tray with ghee where you'll set the burfi to prevent sticking.
- Cool Before Cutting: Allow the besan burfi to cool completely before cutting it into pieces. This ensures neat and well-set burfi.
- Garnish (optional): If you choose to garnish with nuts, press them gently into the surface of the burfi while it's still soft to make sure they stick.
- Store Properly: Store the besan burfi in an airtight container at room temperature in a cool, dry place.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Anita R says
I tried your besan burfi recipe yesterday and it turned out so soft and fudgy. Thank you for sharing this traditional sweet!
Jyoti Behrani says
I'm so glad you enjoyed the recipe for besan burfi, Anita! Roasting the besan slowly in ghee is the secret to that melt-in-mouth texture.
Ramesh S says
Can I replace sugar with jaggery in this recipe of besan ki barfi?
Jyoti Behrani says
Yes, Ramesh! You can definitely swap sugar with jaggery in this besan ki barfi recipe. It gives the barfi a rich, earthy flavor and makes it a little healthier too.
Priya J says
Hi, My barfi besan recipe tasted delicious just like the store-bought one, but it came out a little hard. What did I do wrong?
Jyoti Behrani says
Hi Priya, that usually happens if the sugar syrup cooks too long. For perfect besan burfi, make sure you stop at 1-string consistency for the syrup.
Kavita R says
Loved this besan ki barfi recipe! I added pistachios on top and it looked just like mithai shop style.
Jyoti Behrani says
That sounds delicious, Kavita! Nuts really add a festive touch to besan barfi-perfect for celebrations.
Shalini G says
Your step-by-step recipe of besan ki barfi was so helpful! I had tried before but it never came out right until now.
Jyoti Behrani says
I'm so happy to hear that, Shalini! Once you get the roasting and sugar syrup right, this besan ki barfi recipe is foolproof every time.
Suresh H says
This is the easiest recipe for besan barfi I've ever followed. My family finished it in one day!
Jyoti Behrani says
That's the best compliment, Suresh! Homemade besan burfi recipe always disappears fast in my home too.
Neha V says
I loved the aroma of roasted besan in this besan ki barfi recipe. It reminded me of my grandmother's sweets.
Jyoti Behrani says
That's so sweet, Neha! Traditional besan burfi truly has that nostalgic flavor-we're carrying forward grandma's magic.
Meera J says
I tried your recipe for besan ki barfi for Raksha Bandhan and everyone loved it. Thanks for sharing such an easy method.
Jyoti Behrani says
You're most welcome, Meera! So happy your family enjoyed this recipe of besan ki barfi on a special occasion.
Pooja A says
Hey! The recipe for besan burfi came out amazing!! How long can I store this recipe for besan burfi?
Jyoti Behrani says
Pooja! This besan barfi recipe stays good for up to a week in an airtight container at room temperature, or longer in the fridge.
Arjun P says
Made this for Ganesh Chaturthi celebration. I used coconut along with besan, and it turned into a delicious coconut besan barfi. Everyone loved it!
Jyoti Behrani says
That sounds amazing, Arjun! Adding coconut is one of my favorite variations too. It gives the barfi besan recipe a lovely texture and extra richness. Happy Ganesh Chaturthi!
Vikram P says
I followed your step-by-step recipe of besan ki barfi and it came out perfect on the first try. Thanks for the detailed instructions!
Jyoti Behrani says
Yay! I'm so glad to hear that, Vikram. Homemade besan ki barfi really is easy when you roast the besan patiently and follow the sugar syrup step carefully.
Deepa K says
Can I double this besan burfi recipe for a big Diwali party?
Jyoti Behrani says
Yes, Deepa! You can easily double or triple this recipe for besan burfi. Just make sure to roast the besan slowly and evenly, and don't overcook the sugar syrup, it should be 1-string consistency.