Besan burfi | besan barfi recipe – A popular Indian sweet made using just 3 main ingredients, besan four, sugar, and ghee. Diwali sweets recipe with full video and step by step instructions.
Besan burfi | besan ki burfi is similar to our South Indian Mysore pak. I have tasted this few times in Singapore in friend’s house. Recently I tried besan burfi with jaggery and also with sugar. Both the recipes were super hit at home.
Usually it is made using slightly coarse besan| gram flour. But we can add little sooji to get that coarse texture. The main key in making perfect besan burfi is to get the sugar syrup consistency right. Also the besan has to be roasted very nicely in ghee without any raw smell. When you get both the things right besan burfi will turn out perfect.
The sugar quantity depends on your personal taste but do not add less than 1/2 cup for 1 cup of besan. It will make the burfi slightly bitter. You can make besan ladoo also if you don’t want to make sugar syrup.
I have posted a separate post to check sugar syrup consistency for Indian sweets. We have a very good collection of Diwali sweets recipes in Jeyashris kitchen.
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Besan burfi recipe
Besan burfi recipe
Ingredients
- 1 cup Besan | gram flour
- ½ cup Ghee
- 1 tbsp sooji | rava
- Cardamom powder 2 pinches
- ½ cup + 2 tbsp sugar
- ½ cup water
Instructions
- Sieve 1 cup besan | gram flour. Sieving gives smooth texture to the burfi.
- Add ½ cup ghee in a pan
- Once the ghee melts, add the sifted flour.
- Mix well without lumps.
- Add 1 tbsp rava | sooji. This gives a nice texture to the besan burfi.
- If you want to make it a gluten-free burfi, avoid adding the sooji.
- Mix well
- Let this roast in very low flame for 12-15 mins.
- Keep stirring continuously without getting it burnt.
- Keep it aside.
- Keep stirring on and off as the pan will be very hot, so that the besan may get burnt.
- Add ½ cup +2 tbsp sugar to a saucepan.
- Add ½ cup water to it.
- Let the sugar melt and forms one string consistency.
- Switch off the flame.
- Add sugar syrup to roasted besan
- Add cardamom powder. This is optional, you can add milk masala too.
- Cook for 2 mins.
- Le this come to a thick idli batter consistency.
- Grease a plate with ghee.
- Transfer the besan mixture to the greased plate.
- Sprinkle chopped pistachios or you can sprinkle chopped almonds too.
- Press using a greased bowl so that the nuts will go bit inside.
- Let this cool for 30 minutes.
- Cut them into squares.
- Besan burfi ready.
Video
Notes
- Sieve 1 cup besan | gram flour. Sieving gives smooth texture to the burfi.
- Add ½ cup ghee in a pan
- Once the ghee melts, add the sifted flour.
- Mix well without lumps.
- Add 1 tbsp rava | sooji. This gives a nice texture to the besan burfi.
- If you want to make it a gluten-free burfi, avoid adding the sooji.
- Mix well
- Let this roast on very low flame for 12-15 mins.
- Always keep stirring continuously without getting it burnt.
- Keep it aside.
- Keep stirring on and off as the pan will be very hot, so the besan may get burnt.
- Add ½ cup +2 tbsp sugar to a saucepan.
- Add ½ cup water to it.
- Let the sugar melt and forms one string consistency.
- Switch off the flame.
- Add sugar syrup to roasted besan
- Add cardamom powder. This is optional, you can add milk masala too.
- Cook for 2 mins.
- Let this comes to a thick idli batter consistency.
- Grease a plate with ghee.
- Transfer the besan mixture to the greased plate.
- Sprinkle chopped pistachios or you can sprinkle chopped almonds too.
- Press using a greased bowl so that the nuts will go a bit inside.
- Let this cool for 30 minutes.
- Cut them into squares.
- Always ensure that the sugar syrup has come to the right one-string consistency before you add it to the roasted besan mixture.
- If the sugar syrup consistency has not come, the burfi will not be set.
- Adding rava gives a nice consistency to the besan burfi.
