Besan Burfi is an Indian sweet that is highly popular during festival seasons. This melt-in-the-mouth Besan Ki Barfi is made with only three core ingredients and flavored with cardamom and saffron!
Sweets made from besan (gram flour or chickpea flour) are highly popular during festivals, especially during Diwali. And such sweets are our family favorite, mainly Besan Ladoo and Besan Burfi!
Delicious and Tempting Besan Burfi
Burfi is a traditional Indian sweet, and the term refers to a sweet fudge. There are various types of Burfi recipes made from various ingredients. Burfi can be made with various ingredients, including milk, Khoya, nuts, chickpea flour, or vegetables like carrots.
I grew up having Besan Ladoo and Besan Burfi at every festival we celebrate in India. However, we primarily use it to celebrate Diwali and the Gujarati New Year.
Besan Ladoo and Besan Burfi share the same core ingredients, but their methods of preparation and shaping differ.
This recipe gives melt-in-the-mouth Burfi every time I make it. The recipe is easy but requires some muscle work. We need to stir the mixture continuously while cooking chickpea flour with ghee.
It is a two-step procedure: first, roasting the Besan with ghee, and then making a sugar syrup. The recipe is simple, but it requires a few steps to be done correctly. Roasting the flour properly and creating a sugar syrup with the correct consistency are essential steps.
Why You Will Love This Sweet
- Besan Burfi is a sweet and delicious treat, boasting a melt-in-the-mouth texture.
- It is perfect for any festival and a must for Diwali celebrations.
- The recipe is easy to follow and has a few ingredients.
- This Indian sweet is gluten-free and packed with protein.
- Everyone, from kids to elders, will love this sweet.
Ingredients and Notes
This recipe requires Besan (Chickpea flour or gram flour), ghee, and sugar. Further, it requires cardamom and saffron for the flavors. However, adding saffron is optional, and you can skip it. I like to add saffron for the flavor and a light color.
- Besan: It is essential to measure the flour correctly. I have provided measurements in cups and grams. However, I highly recommend using a kitchen scale for the best results. Chickpea flour is often lumpy, so sift it before using to achieve a smooth consistency. I have used regular flour, but coarse Besan flour can also be used.
- Ghee: It is essential for the smooth and melt-in-the-mouth Burfi, so do not skimp on ghee. Again, measure the ghee the same way you measure the flour.
- Sugar: I have used 1½ cups (300g) of granulated sugar for this recipe. And that makes the Burfi perfectly sweet for our family. But for a sweeter taste, you can add more sugar, up to 325g.
- Ground Cardamom: It provides a great flavor to these Besan Burfi. And I will highly recommend not skipping it.
- Saffron: I like to add a few strands of saffron in sugar syrup for the flavor and a light color. But you can skip it if you want. Also, instead of saffron, you can add orange food coloring to the sugar syrup.
- Garnish: I have topped the Burfi with chopped almonds and pistachios. However, garnishing is optional.
How To Make Besan Burfi
Preparations
- Grease a 9×9-inch square pan with ghee.
- Then line it with parchment paper, and keep the parchment paper hanging over the sides.
- If you prefer a thinner Burfi, use a larger 9×13-inch pan.
- Set it aside.
- Sift the besan (gram flour) and set it aside.
Roasting The Besan (Gram Flour)
- Heat ghee in a heavy-bottomed pan over medium heat.
- Once the ghee starts melting, add sifted Besan and mix well.
- Roast the gram flour over low to medium heat, stirring continuously.
- Once the flour is mixed with ghee, it will absorb all the ghee and will clump at first.
- Continue stirring the mixture, and after about 10-12 minutes, the Besan will start to loosen up.
- Also, it will become lighter and fluffier at this point.
- Keep stirring to prevent the mixture from burning and sticking to the pan.
- Roast the Besan until it changes color to a golden brown, smells nutty, and becomes like a smooth paste.
- The whole process will take about 25-30 minutes.
- It is essential to roast the besan properly, and it should not have a raw taste.
- At the same time, you should not over-roast the flour; otherwise, it will burn.
- Now add cardamom powder and mix well.
- Turn off the heat and remove the pan.
- Continue stirring for about a minute, as the pan is still hot and the mixture may burn.
- Let it cool while we prepare the sugar syrup.
Making Sugar Syrup
- In a pan or saucepan, heat sugar, water, and optional saffron strands on medium heat.
- Allow the sugar to dissolve completely, and then lower the heat.
- Let the sugar mixture simmer for 6-8 minutes on low-medium heat until it reaches a one-string consistency.
- To verify this consistency, take a few drops of the syrup on a spatula or spoon.
- Then, place a drop of syrup between your thumb and index finger.
- Pull them apart to see a single thread formation. If it forms a single string, the syrup has the right consistency.
- Turn off the heat.
Tip: It is essential to make the sugar syrup of the right consistency. The undercooked syrup will not allow the Burfi to set, and the overcooked syrup will make the Burfi hard.
Making Besan Burfi
- Immediately add sugar syrup to the Besan mixture (which should be slightly warm by now) and mix well.
- Then immediately transfer the Burfi mixture into the prepared pan and spread it evenly.
- Tap the pan on the counter to remove excess air, then smooth the top with a flat spatula or the back of a spoon.
- Then garnish with chopped almonds and pistachios.
- Allow the Burfi to sit at room temperature for 2-3 hours.
- Depending on the kitchen temperature, it may take less or more time to set.
- Once it is set, cut the burfi into squares or desired shapes using a sharp knife.
Storing Suggestions
Store the Besan Burfi in an airtight container at room temperature for up to two weeks.
If you decide to make a large batch of Burfi, store it in the fridge in an airtight container for up to a month. And allow the Burfi to come to room temperature before serving.
Helpful Tips For Besan Burfi
Measurements: I measured all the ingredients using a kitchen scale. And I will highly recommend using the same method for the best results. However, I have provided measurements both in cups and grams.
Besan (Gram Flour): It is essential to roast the flour properly so the Burfi does not taste raw and unpleasant. Roast the Besan until it smells nutty and turns golden brown. However, it should not be burned, so always roast it over low to medium heat and stir it continuously. I will also recommend sifting the flour before adding it to the ghee.
Ghee: Do not skimp on ghee, as using less will prevent the Burfi from setting properly, resulting in a dry and crumbly texture.
Sugar: I have added 300g of sugar to achieve the perfect sweetness for my family’s preferences. However, you can add up to 325g of sugar if desired.
Sugar Syrup: For the perfect Besan Burfi, the sugar syrup should be of the right consistency. Cook the sugar syrup until you get a one-string consistency. The undercooked syrup will prevent the Burfi from setting. And the overcooked syrup will make the Burfi hard. If you have never made one-string sugar syrup, please refer to the pictures above for a clearer understanding.
Kitchen Thermometer: If checking the string consistency of sugar syrup is too complicated for you, use a kitchen thermometer. The temperature of the sugar syrup should read approximately 230°F (110°C).
Setting the Burfi: After mixing the sugar syrup into the Besan mixture, immediately pour it into the prepared pan. If it is not done promptly, the mixture will become thick and hard, making it difficult to spread evenly in the pan.
More Indian Sweets
Recipe Card
Besan Burfi / Besan Ki Barfi
Video
Ingredients
- 3 cups (300g) Besan (Gram flour or chickpea flour)
- 1 cup (200g) ghee
- 1½ cups (300g) granulated sugar
- ¾ cup (180ml) water
- 1 teaspoon cardamom powder
- A few strands of saffron (optional)
Instructions
Preparations
- Grease a 9×9 inch square pan with ghee.
- Then line it with parchment paper, and keep the parchment paper hanging over the sides. If you like thinner Burfi, use a bigger 9×13 inch pan. Set it aside.
- Sift the Besan or gram flour and set it aside.
Roasting The Besan
- Heat ghee in a heavy-bottomed pan over medium heat.
- Once the ghee starts melting, add sifted Besan and mix well.
- Roast the gram flour on low-medium heat and stir continuously. Once the flour is mixed with ghee, it will absorb all the ghee and will clump at first.
- Continue stirring the mixture, and after about 10-12 minutes, the Besan will start to loosen up.
- Keep stirring to prevent the mixture from burning and sticking to the pan.
- Roast the Besan until it changes color to a golden brown, smells nutty, and becomes like a smooth paste. The whole process will take about 25-30 minutes. It is essential to roast the Besan properly, and it should not taste raw.
- Now add cardamom powder and mix well.
- Turn off the heat and remove the pan. Continue stirring for about a minute as the pan is still hot and the mixture may burn. Let it cool down while we make sugar syrup.
Making Sugar Syrup
- In a pan or saucepan, heat sugar, water, and optional saffron strands on medium heat.
- Allow the sugar to dissolve completely, and then lower the heat. Let the sugar mixture simmer for 6-8 minutes on low-medium heat until it reaches one-string consistency.
- To check this consistency, take a few drops of syrup on the spatula or spoon. Then, place a drop of syrup between your thumb and index finger. Pull them apart to see a single thread formation. If it makes a single string, the syrup is of the right consistency. Turn off the heat.
Making Besan Burfi
- Add sugar syrup into the Besan mixture (which should be slightly warm by now), and mix well.
- Then immediately transfer the Burfi mixture into the prepared pan and spread it evenly. Tap the pan on the counter to remove excess air and smooth the top with a flat spatula or the back of the spoon. Then garnish with chopped almonds and pistachios.
- Allow the Burfi to set at room temperature for 2-3 hours. Depending on the kitchen temperature, it may take less or more time to set.
- Once it is set, cut the Burfi with a sharp knife into squares or desired shapes.
Storing Suggestions
- Store the Besan Burfi in an airtight container at room temperature for up to two weeks.
- If you decide to make a large batch of Burfi, store them in the fridge in an airtight container for up to a month. And allow the Burfi to come at room temperature before serving.
Notes
- Measurements: I measured all the ingredients using a kitchen scale. And I will highly recommend using the same method for the best results. However, I have provided measurements both in cups and grams.
- Besan (Gram Flour): It is essential to roast the flour properly so the Burfi does not taste raw and unpleasant. Roast the Besan until it smells nutty and turns golden brown. However, it should not be burned, so always roast it over low to medium heat and stir it continuously. I will also recommend sifting the flour before adding it to the ghee.
- Ghee: Do not skimp on ghee, as using less will prevent the Burfi from setting properly, resulting in a dry and crumbly texture.
- Sugar: I have added 300g of sugar to achieve the perfect sweetness for my family’s preferences. However, you can add up to 325g of sugar if desired.
- Sugar Syrup: For the perfect Besan Burfi, the sugar syrup should be of the right consistency. Cook the sugar syrup until you get a one-string consistency. The undercooked syrup will prevent the Burfi from setting. And the overcooked syrup will make the Burfi hard. If you have never made one-string sugar syrup, please refer to the pictures above for a clearer understanding.
- Kitchen Thermometer: If checking the string consistency of sugar syrup is too complicated for you, use a kitchen thermometer. The temperature of the sugar syrup should read approximately 230°F (110°C).
- Setting the Burfi: After mixing the sugar syrup into the Besan mixture, immediately pour it into the prepared pan. If it is not done promptly, the mixture will become thick and hard, making it difficult to spread evenly in the pan.
Nutrition (Approximate Values)
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