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12 Comments

  1. alright, already made this recipe a couple of times and it keeps getting easier and better !! i would not have ventured into making barfi had you not explained so thouroughly how to make it !!
    and that encouraged me to give it a try and i don’t regret it !!

    thanks for being so patient and thourough in your explanation of the recipes !5 stars

    1. With oil, the burfi won’t set. It will be loose. An option is to use coconut oil as it solidifies on cooling, but the burfi will have the aroma of the coconut oil.

  2. Hi Dassana

    Should we prepare the sugar syrup after roasting the besan or keep it ready before hand.
    Thanks & regards

    1. deee, prepare the sugar syrup after roasting the besan. no need to keep it ready before hand. when the sugar syrup is added to the besan, the suhgar syrup has to be bubbling hot. the besan will also be hot to warm when you add the sugar syrup.

  3. hello dassana
    is recipe also called magaj? if not can you please let me know about the difference# will give it a try for divali
    thanks

    1. arpana, if the syrup is cooked too much, the barfi will become hard. a 2 and half or a three string consistency will make the barfi hard. also after adding sugar syrup, mix quickly and immediately pour the mixture in a tray to set. at this step if one slows down, then the barfi will become hard and cannot be set in a tray. hope this helps.