Besan burfi recipe - Indian dessert

Besan barfi - Indian sweet with Bengal gram - Chickpea flour Fudge

Besan burfi recipe is a traditional Indian sweet or dessert. Though the ingredients are similar to besan laddo, the taste, consistency, shape is different as the cooking process is different.

Both besan burfi and besan laddoos are easy to make but besan barfi takes less time to make as there is no time needed to make the balls as with laddoos.

The shelf life of besan barfi is long and so it is a preferred sweet during the festivals such as diwali and at parties or at any other time when you need to make a lot of dishes.

You can make besan barfi a few days in advance and serve it later.

How to make besan burfi - Gram flour barfi

Ingredients for besan burfi

1 cups besan(chickpea/bengal gram flour)
1 cup sugar
1/2 cup water
3/4 cup ghee(vegans can use coconut oil)
dry fruits such as kaju, badam(Almonds/ cashew nut ) pieces - to decorate
Cardamom/Ilaichi powder - 1/2 tsp

Method to make besan barfi

Grease a plate with a little ghee. Keep aside
Heat a thick-bottomed pan. Add ghee and besan.
Roast the besan in ghee on low flame for about 10-15 minutes or until the raw smell goes and you start getting a good aroma. The color of the mixture will change to very light brown. Do not let it get dark brown, it will taste bitter.
In another pan, add sugar and water. Bring to a boil and cook for 5-8 minutes or until the syrup reaches two threads consistency.
Add this sugar syrup to the roasted besan and ghee and mix well.
Add cardamom powder. Mix well.
If you wish, you may add half the cashew almond pieces to this mix now.
Pour this mixture into a greased tray. garnish with almond and cashew nut pieces.
Let cool completely for 1-2 hours or longer if necessary.
Remove the pieces carefully and Store in an airtight container.

Tips :

Vegans(those who do not want to use ghee, a dairy product) can use pure edible coconut oil for roasting and greasing the plate. The taste and flavor will change accordingly.
Take care while roasting the flour. The flame should be low. Roasting on high flame will give color fast but it will still taste raw. It may also taste bitter.