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.
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 foolproof. 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 believe 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
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 directly from the pan like I did and burnt my tongue. 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.