Besan Barfi – 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 a 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.
general queries:
why is my Besan burfi not setting?
That means it needs to be cooked a little longer.
why is my Besan burfi hard?
That means that it has been cooked more than was required. you can sprinkle a little hot water on the burfi and set it again. But this might spoil fast as it has water in it.
To make Besan Barfi:
It is better to make Besan Burfi in a nonstick pan.
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. This way you can control Sugar quantity in the Recipe.
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 Otherwise it will not set properly.
I put my Besan Barfi in the fridge for 1 hour to speed up the setting process. But when I took it out it was a little hard and softened after leaving at room temperature for some time.
There is no need to keep it in the fridge.
Ingredients
- 2 cups besan Gram flour
- ½ cup ghee Clarified Butter
- 1 ½ -2 cups powdered sugar
- ½ tsp powdered elaichi cardamom powder (optional)
For Garnish
- 1 tbsp Almonds and Pistachio slivered
Instructions
To Cook Besan
- 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.
To Set Besan Burfi
- 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.
This Gram Flour Fudge simply melts in your mouth and is so flavourful that you will not be able to stop at just one.
If you want to go the traditional way try Mohan Thal Recipe
When you make this Besan Barfi recipe don’t forget to tag us on Instagram and Facebook or use this hashtag #whatscookingmom
You can share your pics with us on email also (whatscookingmom@gmail.com)
Love this burfi. It just melts in your mouth.
So true. Thanks a lot.
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!
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.
Hi nidhi. … I follow ur recipes. .. coincidence is. .. I am also from jaipur. . And vegetarian too…
Hi Jyoti. Lovely to meet you. Hope you keep on enjoying the recipes
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…
Thankyou so much Dabakaru Pariat 🙂
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?
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.
like the burfi a lot and love the texture …very luscious sweet recipe…glad to be here
Thanks :-). I too loved your dosa sandwich recipe. A great idea.
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!
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…
Thanks for your lovely comment. 🙂
Loved your version of besan halwa 🙂 yummy
Thanks Maria 🙂