Besan Ki Barfi

Besan ki barfi recipe with step by step pics. Besan ki barfi is basically gram flour fudge made with besan, sugar and ghee. It is one of those traditional sweets that is loved by everyone including kids. So, next time, when you’re thinking of besan ladoo, think about this barfi too and make it for your family and friends.

The method for making besan barfi is straightforward and if you follow all the steps correctly, then treat yourself to a decadent & delicious barfi whose flavor lingers even after you have eaten it.

I am sharing a traditional version of making besan barfi. To prepare barfi this way requires continuous hand work and attention. Give your attention to something else and you may end up with a disastrous version of the barfi. I have given tips and suggestions in the steps itself.

Making besan barfi is easier than making Mysore pak which is more tricky. Its not so rich as mysore pak but more easier to make. The taste of besan barfi is similar to Besan ladoo. So, if you like the laddu made of besan, you’re definitely going to like the barfi too.

It is best to use a heavy kadai or pan to cook and evenly roast the gram flour for this Recipe. Avoid using non-stick pan, as there’s going to be a lot of stirring involved. Also it is very crucial to roast the besan well, or else you will end up getting a raw taste of besan in the barfi.

The recipe will give you a medium box of barfis. Besan barfi stores well at room temperature easily for about a week.

How to make Besan ki Barfi

Preparation

1. Take all the ingredients and keep then ready – 2 cups besan, ½ cup desi ghee, 1 cup sugar, 5 almonds+5 cashews (chopped) and 1 tablespoon magaz (melon seeds).

2. Grease a pan or a tray very well with some ghee. You can also line a pan or tray with some butter paper or aluminium foil and then spread some ghee on the butter paper or foil.

Frying besan

3. Take ½ cup desi ghee in a heavy kadai and let it melt. Keep the heat to a low.

4. Once the ghee has melted, then add 2 cups of besan in parts. Please use a heavy kadai, so that the besan roasts evenly. Also do not use a non stick pan as there is a lot of stirring involved.

5. When the first portion of besan is added, mix it with the ghee.

6. Then add the second part of besan.

7. Mix it again with the ghee.

8. Mix very well and continue to stir the besan non stop on a low heat.

9. Initially the ghee will be absorbed by the besan and you will see the mixture getting thicker.

10. Continue to stir and fry the besan in ghee.

11. The besan mixture will become like one whole lump of mass or you may see it getting thicker and granular. Continue to fry stirring very well. Scrape the mixture from the bottom when you stir.

12. After some minutes of stirring, you will see that the besan mixture starts to become molten and ghee will be released from the sides.

13. Continue to stir and fry besan till it starts having a nice nutty aroma and the color changes to a golden color.

Stir non-stop even after the ghee has released and till the besan gets roasted well and changes to a slight darker golden colour. The roasted besan aroma will be felt.

14. The mixture will become more molten as you continue to fry. Do not stop while stirring or else the besan will have uneven color.

15. Stirring non-stop, you will come to a stage where the besan will have a nice golden color and will have a good aroma. Its important to fry the besan very well or else you will get the raw taste of besan in the barfi.

16. Once the besan has roasted well keep the pan down.

17. Add 1 teaspoon of cardamom powder.

18. Stir and mix well.

Preparing sugar syrup

19. In a sauce pan or in another pan, take 1 cup sugar and ½ cup water. Keep the pan on a stove top on a low-medium heat to medium heat.

20. With a spoon stir well, so that all the sugar dissolves.

21. Continue to cook the sugar syrup on a low-medium heat to medium heat.

22. The sugar syrup will start boiling and reducing. Keep a plate handy and test a few drops of the sugar syrup till you get a two thread consistency.

After adding the few drops of sugar syrup on the plate, let it cool for some seconds and then check as the syrup is very hot and can burn your fingers.

23. You need to get a two thread consistency in the syrup. Even a 1 & ½ string consistency is fine.

Making besan barfi

24. Once the sugar syrup reaches a 2 thread consistency, then quickly pour all the sugar syrup in the besan mixture.

25. Quickly and vigorously mix everything very well. You have to be quick and fast as the mixture begins to harden.

26. Mix fast and you will see the mixture thickening.

27. The mixture will also reduce.

28. The besan burfi mixture will leave the sides of the pan or kadai.

Setting besan barfi

29. When mixed well, quickly pour the besan barfi mixture in the greased pan or tray.

30. Shake the pan.

31. With a spatula even the barfi mixture layer.

32. Sprinkle chopped almonds, cashews and melon seeds on top.

33. Press the nuts with the spatula so that they stick to the besan barfi.

34. Let it set till it becomes warm.

35. When still warm, slice the besan barfi in cubes or squares.

36. Store besan ki barfi in an air-tight container. No need to refrigerate. Besan ki burfi stays well at room temperature for about a week. Serve it as a sweet dessert after any Indian meal.

If you are looking for more Barfi varieties then do check:

• Kaju katli
• 7 cup burfi
• Coconut burfi
• Barfi recipe

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Besan ki Barfi post from the archives, originally published in August 2017 has been updated and republished on February 2023.