Besan Barfi

Besan Barfi/burfi or Gram flour fudge is one of the traditional sweets of India. Besan dishes are quite popular in Rajasthan and these Barfis are served in festivals and marriage celebrations. These are quite similar to besan halwa or besan ladoo in taste.
Besan Barfi - gram flour fudge, besan burfi, diwali sweets

There are many ways of making Besan Barfi/Burfi. There is Mohan Thal which is quite an elaborate method and very famous one. You can also prepare barfi by using sugar syrup but sugar syrup has to be of right string consistency or the barfi will not set.

This method which I have used is very simple and fool proof. There is very little chance of going wrong with this recipe. You just have to be careful while cooking Besan. Do most of the cooking on medium to low flame and you cannot leave it unattended at all. You have to keep stirring it continuously. This Barfi does take some effort but believes me it is worth it.

 

 

How to make Besan Barfi

Preparation time: 5 minutes
cooking time: 30-35 minutes
makes around 30 pieces depending on the size you cut

Ingredients:
2 cups besan( Gram flour)
½ cup ghee( Clarified Butter)
1 ½ -2 cups powdered sugar
½ tsp powdered elaichi ( cardamom)  powder

Almonds and Pistachio

To make Besan Barfi:

 

In a nonstick pan melt ghee. Add besan and keep stirring. After 1 minute turn the flame to low and keep on stirring till besan changes color. Took me around 30 minutes but the time can vary so keep an eye on the color and smell of the besan. You have to keep on stirring continuously  otherwise Besan will not uniform in color.
After besan has changed its color and its raw smell is gone, add sugar and elaichi powder.  First, add 1 ½ cup of sugar and add remaining only after tasting it. Mine was a little on the sweet side as everybody in our family like it that way.
But please do not taste it direct from the pan like I did and burnt my tongueL. Mix thoroughly and switch off the flame.

Grease the tray in which you want to set barfi with a little ghee. Spread the mixture in the tray while it is still hot. Decorate with almond and pistachio.
Leave the tray to set. I put my Barfi in the fridge for 1 hour to speed up the setting process and to hide it from kids. But when I took it out it was a little hard and softened after leaving at room temperature for some time.
Once Besan Barfi is set, cut into the desired shape. There is no need to keep it in the fridge.

 

 

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21 Responses to Besan Barfi

  1. Pingback: Traditional Diwali recipes | Diwali Sweets and Snacks - whats cooking momwhats cooking mom

  2. Nihar says:

    Hi. Tried making the barfi. Tasted delicious. However, I faced problems getting it out of the dish. The barfi was set well and I greased the dish well but it would break when I tried to take it out using a knife. Please suggest what I can do to take out smooth cuts. Thank you!

    • Nidhi says:

      Thanks Nikhar. You can spread a cling wrap or butter paper on the dish and set the burfi on it. it is easier to take it out this way.
      Or Make the cuts with a knife the second you set it but don’t separate the pieces. keep the burfi in fridge for some time and then separate the pieces.

  3. jyoti says:

    Hi nidhi. … I follow ur recipes. .. coincidence is. .. I am also from jaipur. . And vegetarian too…

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  7. Dabakaru Pariat says:

    Hi Nidhi,
    I stumbled upon your blog and it has become my favourite go-to blogs for ideas for my four year old son….your recipes are very simple to follow and love the photography and styling…

  8. Pingback: Raksha Bandhan 2014 – Besan Barfi | Heaven on a Spoon

  9. A_Boleyn says:

    I’d love to try your besan barfi but I have concerns that something may go wrong regardless of how easy the recipe sounds so I have a couple of questions. After adding the sugar, how much longer do you have to cook the mixture? Are you looking for any particular colour or texture change?

    I like the look of this recipe better than one using syrup as I’m not sure I would cook it to the right consistency. I’m in Ontario Canada and my Yugoslavian born Romanian mother didn’t teach me the term ‘one string consistency’ when she was teaching me to cook. 🙂

    I don’t have ghee and would like to use butter instead. Should I melt the butter and skim off the foam first (as in making clarified butter) before using it or can I just use the melted butter?

    • Nidhi says:

      Hi A_Boleyn. you do not have to cook for long after adding sugar as I have used powdered sugar for 3-4 minutes maybe so that besan and sugar mix properly. besan will get a little darker after adding sugar. I usually use ghee for indian sweets but you can use the butter. if you skim off the foam after melting butter then that will be ghee only .You can use just melted butter also. you can try with a small quantity first. Do let me know if you try it.

  10. Ezcookbook says:

    like the burfi a lot and love the texture …very luscious sweet recipe…glad to be here

  11. Karidja says:

    Loved your pics so much that you got me tempted to try mainkg laddus for the first time in my life! I did exactly as you described here over this weekend and we all loooooooved how they came out. Thanks for inspiring me to give it a shot!

  12. techie2mom says:

    Hey Nidhi, Loved your blog and pics 🙂
    Looks great…
    Besan laddoos were fav of my daughter Zini, though now a days they have fallen from grace, but i am sure they will make a re entry in her fav food list…

  13. Maria says:

    Loved your version of besan halwa 🙂 yummy

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