Besan Barfi is a delicious melt in mouth sweet made by cooking besan flour with ghee, sugar syrup then cutting them into squares. The flavour comes from nutty besan flour, cardamom powder and garnish of nuts makes it look special and tastes even better.
This easy and quick sweet is perfect for special occasions when your busy schedule doesn't allow much time for cooking. The result is soft sweet that everyone loves as it melts in the mouth and doesn't feel heavy at all. Once cooled completely, it stores well for a couple of days.
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About Besan Barfi
Besan Barfi is a traditional Indian sweet that people make for special occasions. This sweet is soft melts in your mouth without being heavy or sticky. The flavour is warm and rich because of cardamom powder mixed through it.
It has a golden brown colour from roasted besan, which gives it deeper, richer taste. Also the texture is tender and smooth, not grainy at all. It tastes smooth with ghee and sweetness from the sugar syrup.
You can adjust sweetness based on what you prefer, some people like it more sweet and some want less. This recipe works with white sugar or unrefined sugar, both give different taste but comes out good. Some add extra nuts on top and some skip it completely, it depends on your choice.
I usually make this barfi during festival season and it comes out perfect every time if you follow all the steps carefully. My family loves eating these because they tastes so good and not too sweet.
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Besan Barfi Ingredients
- Besan Flour - I use one cup of besan flour as the base. Sieving avoid lump formation while roasting so flour stay smooth.
- Ghee - I use ghee for roasting besan and more for greasing the pan. Ghee gives richness and helps barfi melt and enhances the taste.
- Sugar - I use sugar for making syrup, you can use regular white sugar or unrefined sugar.
- Water - I use water for making sugar syrup. Water helps sugar dissolve and reach the right consistency.
- Cardamom Powder - I add cardamom powder for flavour and aroma. It blends beautifully with besan and makes barfi taste special.
- Almonds - I chop almonds and sprinkle on top before it cool. Nuts add crunch and make barfi look nice.
How to make Besan Burfi Step by Step
1.Take besan flour and sieve it once. Set aside.
2.To a pan add ghee heat it, then add sieved besan flour.
3.Keep cooking in low flame for about 20 minutes. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming.Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.
4.Grease the pan with ghee and set aside.In another pan add sugar and water.
5.Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.
6.Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.
7.Once you add it do not delay mix it well. It will start to thicken.
8.Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.
9.When it is still warm, mark pieces. After cooling down completely, cut over the marked line.cut into small squares. They are soft when warm, once it cools down it will be perfect to bite.
Enjoy!
Expert Tips
- Sieve Besan - I sieve besan flour once before roasting because it avoids lump formation. Sieving makes flour light and smooth.
- Roast Slowly - I roast besan flour in low flame till the raw smell goes.
- Aroma - If the raw smell is there, besan is not roasted enough and it gives raw taste to burfi.
- Check Sugar Syrup - I keep checking sugar syrup and once it reaches one string consistency I switch off, exact consistency is important.
- Mix Quickly - Once you add sugar syrup to besan mixture, mix well immediately because the mixture thickens fast.
- Press While Warm - I transfer mixture to greased pan and sprinkle nuts on top while still warm. Press it slightly so the nuts stick well.
- Mark While Warm - Mark the pieces with knife while barfi is still warm, pieces come out clean.
- Cool Completely - Barfi soft when warm but once it cools completely it hardens.
Serving and Storage
Serve Besan Barfi as sweet after meal or during tea time snack. It tastes best when it comes to room temperature because you get perfect texture and flavour. Store in airtight container and it stays fresh for three to four days in cool place. You can keep pieces separate with parchment paper in between so they don't stick together and stay nice.
FAQS
1.Can I use white sugar instead?
Yes you can use regular white sugar and it works fine. Unrefined sugar gives little different taste but both type work for this recipe.
2.Why my burfi comes out very hard?
Overcooking the sugar syrup make burfi very hard so switch off exactly after one string consistency. Do not overcook or it become difficult to bite.
3.How long they stay fresh?
Store in airtight container and they stay fresh for couple of days. Keep away from moisture because that make them soft and stick together.
4.Can I skip cardamom powder?
You can skip it but cardamom add nice flavour and aroma. Without it barfi tastes a bit plain so I recommend using it.
5.Why my barfi have wavy pattern on top?
This happens when you delay while handling and not mix quickly when syrup added. Mix well then switch off and pour immediately into greased pan for smooth top.
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📖 Recipe Card
Besan Barfi Recipe (Besan Burfi)
Ingredients
- 1 cup besan flour
- ¼ cup ghee
- ¼ teaspoon cardamom powder
- 1 tablespoon chopped almonds
For making sugar syrup:
- ¾ cup sugar
- ⅓ cup water
Instructions
- Take besan flour and sieve it once. Set aside.
- To a pan add ghee heat it, then add sieved besan flour.
- Keep cooking in low flame for about 20 mins. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming. Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.
- Grease the pan with ghee and set aside. In another pan add sugar and water.
- Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.
- Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.
- Once you add it do not delay mix it well. It will start to thicken.
- Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.
- When it is still warm, mark pieces. After cooling down completely, cut over the marked line. Cut into small squares. They are soft when warm, once it cools down it will be perfect to bite. Enjoy Besan Barfi!
Notes
- Sieve Besan - I sieve besan flour once before roasting because it avoids lump formation. Sieving makes flour light and smooth.
- Roast Slowly - I roast besan flour in low flame till the raw smell goes.
- Aroma - If the raw smell is there, besan is not roasted enough and it gives raw taste to burfi.
- Check Sugar Syrup - I keep checking sugar syrup and once it reaches one string consistency I switch off, exact consistency is important.
- Mix Quickly - Once you add sugar syrup to besan mixture, mix well immediately because the mixture thickens fast.
- Press While Warm - I transfer mixture to greased pan and sprinkle nuts on top while still warm. Press it slightly so the nuts stick well.
- Mark While Warm - Mark the pieces with knife while barfi is still warm, pieces come out clean.
- Cool Completely - Barfi soft when warm but once it cools completely it hardens.
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