Besan Barfi is a delicious, melt in mouth sweet made by simmering besan flour with ghee, blending it with sugar syrup and cut into squares & garnished with flavours & nuts. Besan Barfi is easy &quick to cook sweet for Diwali and special occasions during our busy schedule.
Besan Barfi is a traditional Indian sweet loved by all.It is a popular sweet made for festivals including Navaratri , Diwali etc.
There are many sweets we prepare using besan flour but this besan burfi needs little ghee only when compared to mysore pak and 7 cup sweet.I even love besan ladoo that we prepare.
Besan flour is called kadalai maavu in tamil.
Do try this besan burfi for this Diwali and enjoy!
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📖 Recipe
Besan Barfi | Besan Burfi
Besan Barfi is a delicious, melt in mouth sweet made by simmering besan flour with ghee, blending it with sugar syrup and cut into squares & garnished with flavours & nuts. Besan Barfi is easy &quick to cook sweet for Diwali and special occasions during our busy schedule.
Servings12 small pieces
Ingredients
- 1 cup besan flour
- 1/4 cup ghee
- 1/4 tsp cardamom powder
- 1 tbsp chopped almonds
For making sugar syrup:
- 3/4 cup sugar
- 1/3 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
- I used unrefined sugar, you can use regular white sugar too.
- I delayed a bit while handling the camera and the stirring the pan simultaneously so had slight wavy patterns on top as you can see, once you add the sugar syrup mix well then switch off and pour immediately you will get a smooth top.
- The burfi is soft when it is warm. Once cooled down completely hardens and perfect.
- Do not overcook the burfis will become very hard. Also switch off exactly after one string consistency.
- Sieving avoids lump formation while roasting.
Nutrition Facts
Besan Barfi | Besan Burfi
Amount Per Serving (25 g)
Calories 125
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 7mg0%
Potassium 91mg3%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 4IU0%
Vitamin C 0.01mg0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Besan Barfi
- 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.
Store in a clean dry container.
Enjoy these yummy besan burfis!
Expert Tips
- I used unrefined sugar, you can use regular white sugar too.
- I delayed a bit while handling the camera and the stirring the pan simultaneously so had slight wavy patterns on top as you can see, once you add the sugar syrup mix well then switch off and pour immediately you will get a smooth top.
- The burfi is soft when it is warm. Once cooled down completely hardens and perfect.
- Do not overcook the burfis will become very hard. Also switch off exactly after one string consistency.
- Sieving avoids lump formation while roasting.
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