Besan Barfi- Recipe

The easiest way to make besan barfi recipe at home, and it’s ready in 20 minutes only!

This burfi is perfectly sweet with great texture and made with very few basic ingredients (gram flour, ghee, sugar and semolina).

This is a beginner-friendly recipe and no sugar syrup is made.

These are great for the festive season and to pack into sweet gift-box to giveaway during Diwali.

• This besan barfi beginner-friendly, there is no way you can mess this up.
• No-sugar syrup is required here. The traditional method of making besan barfi recipe calls for 1½ – 2 threads consistency of sugar syrup which is a little tricky and if messed up then barfi end with rock hard texture.
• It has a good grainy texture (no sticking to the teeth or roof of your mouth).
• These are soft with melt-in-your-mouth feel.
• Adults, as well as kids, sure love this barfi.

Ingredient Notes

Here is the pic of ingredients to make a simple, easy besan barfi recipe. You’ll need the main 5 ingredients (plus, your choice of nut for garnish).

• Besan (gram flour): Besan is ground up chana dal (split bengal gram) and very easily available in Indian grocery stores. There is similar flour called chickpea flour (garbanzo flour) and it more popular in American grocery stores. This chickpea flour is ground up white chickpeas (garbanzo beans).
  • FYI, besan is very fine vs chickpea flour is little coarse. To make BEST besan burfi, you must use besan (gram flour).
• Semolina (rava or suji): The very little amount of rava is required, but it adds nice grainy (danedar) texture.

How To Make Besan Barfi?

Grease the 5-6 inch tray or plate with ghee and keep it aside.
Blanch the almonds (soak almonds in boiling hot water for 10-15 minutes, peel the skin). Then cut into halves. You can use your choice of other nuts.
1) Heat the ghee in a heavy bottom pan on medium-low heat. Once hot add besan and semolina.

2) As soon as you mix, it looks dry and lumpy, you feel the mixture is heavy as your stir. You may think that the quantity of ghee is less. But no, it is perfectly fine. Keep stirring constantly and roast.

3) After roasting for a few minutes, you will see that the mixture becomes pasty and notice a nice color change. Plus, the mixture feels lighter compared to earlier.

4) Keep roasting till it becomes a thin, runny mixture and ghee starts to ooze out from the sides. The whole kitchen is filled with a toasty aroma of the besan. At this time besan is roasted nicely.

collage of 4 steps showing adding flour to ghee, mixing, roasting with spatula and roasted besan
5) Now add sugar and cardamom.

6) Mix well and immediately turn off the stove. The mixture looks dry, but the heat from the besan mixture will melt the sugar.

collage of 2 steps showing adding sugar & cardamom, mixed besan barfi mixture
7) Now pour into the greased tray and spread it evenly.

8) Garnish with almond halves. I have estimated the square cuts and put the almond half in the center of the square piece.

9) When it is half-way through set (meaning it is warm), cut into pieces to make the indentation.

10) Now let the barfi set completely for a few hours. Grease the knife with ghee and cut into the previously made indentation. Gently remove the pieces. PS: as it gets cools, it becomes slightly lighter in color.

source:SpiceUpTheCurry