Besan barfi recipe | Besan ki barfi | How to make besan ki barfi

Besan barfi recipe aka Besan ki barfi is an authentic Indian sweet recipe which is being prepared from ages in northern India during festive seasons, especially in Diwali. It is rich, flavoured, utterly delicious and melts in mouth. This super delectable piece of delight is perfect for spreading sweetness, warmth, comfort and joy during Diwali. Besan barfi is basically an Indian fudge recipe where gram flour aka besan is roasted in generous amount of ghee or clarified butter and mixed with sugar syrup. After this the mixture is spread over greased tray to get set and is then cut into pieces. There is no fix time to have this splendid barfi recipe. People grab it from the container and devour whenever they feel hungry.

Indian sweet recipes play a vital role in Indian culinary as well as Indian culture. At any part of India, festivals or ceremonies are incomplete without sweets. In fact, someone’s success or any good news is celebrated by sharing sweets with their closed ones. Any celebration with homemade sweet recipes makes every occasion more special and worthier.

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Besan ki Barfi (step wise photos)
Recipe Card

Besan barfi, the name itself explains about the recipe. Here ‘Besan’ refers to gram flour prepared by grinding chickpea and the word ‘Barfi’ means sweet fudge of either diamond, square or rectangular shape.

Besan ki barfi is a ghee laden super rich Indian sweet recipe which is frequently prepared in almost every house of northern India during festive season. In fact, it is one of the so popular sweets which is stacked symmetrically in the counters of almost every halwai ki dukan aka sweet shops.

This authentic Indian sweet recipe is prepared with besan aka gram flour, ghee aka clarified butter and sugar. There are many other Indian sweets that are prepared using the same ingredients as besan ke laddu, besan ka halwa, Mysore pak, mohan thal etc. But the proportion of the ingredients and method of preparing each sweet is different from each other.

Honestly every Indian sweet recipe requires experience and practice to reach perfection. It is not like baking. Using same ingredients, same measurements, and same method you can get slightly different results. But still, you can have it and it will taste delicious. There is nothing to waste and to get disheartened.

No, I am not trying to scare you guys. I am just trying to tell that preparing Indian sweet at home is an art. The more you prepare, you will get expertise in it. Preparing the sugar syrup requires a bit of skill as well. If you follow my instructions properly then you will get perfect halwai style besan ki barfi recipe.

When I prepared besan barfi recipe for the first time, it turned dry and hard due to over cooking of the sugar syrup. On my second attempt, the besan was not properly fried. So, I got the kachha taste, I mean raw smell of besan. Frying besan in ghee is the longest part of the recipe and there is no short cut in it. It should be fried over low flame for atleast half an hour with constant stirring. At this step, lots of muscle work is required. But learning from my flaws, I have successfully prepared perfect besan ki barfi recipe on my third attempt.

If you know the ifs and buts then you can say besan ki barfi is a simple and easy recipe. It gets prepared with only four basic ingredients. Additional ingredients for flavouring, colouring and topping are completely optional. All the ingredients are easily available in any Indian kitchen pantry. It can be doubled or tripled the amount using same effort. The best part of the recipe is that you can store it for a week. So, besan barfi recipe is always a great option for festive season which you can prepared in advance to avoid the last moment rush.

Besan aka gram flour: The primary ingredient for the recipe which provides body to it. It is a gluten free flour which is easily available in any supermarket or Indian grocery shop.

Ghee aka clarified butter: Another important ingredient for the recipe. It is used to fry the besan. It provides soothing flavour and taste to the barfi.

Sugar: It adds sweetness to the barfi. In besan barfi, sugar is added in the form of syrup.

Water: Water is used to prepare the sugar syrup.

Cardamom powder: It is used as a flavouring agent for the besan ki barfi. In most of the Indian sweets, Elaichi aka cardamom powder is used to enhance the flavour of the desserts.

Turmeric powder: It is used as colouring agent for better colour. In sweet shops, yellow food colour is used. But turmeric powder is always a better option over food colour.

Chopped nuts: Chopped nuts are used as topping over the barfi. You can use choice of your nuts like cashew, pistachio, almond or walnut for the recipe.

Besan barfi recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included my tip and tricks in details below to make the recipe easier for you on very first attempt. But before directly jump into the recipe, let me share few interesting facts about the recipe.

• First sift the besan to get rid of lumps and impurity.
• Always take a heavy bottom pan to fry the besan or else it may burn from the bottom of the pan.
• Always fry the besan over low flame and stir it continuously for even roasting.
• Fry the besan till golden brown in colour. It takes around 30 minutes to get fried perfectly. Don’t over fry the besan then it will turn dark and taste bitter. If you under cook the besan then it will taste raw.
• To prepare this authentic sweet recipe, generous amount of ghee is required. Don’t replace it with edible oil.
• Always prepare one string consistency sugar syrup for the recipe. Don’t overcook and make the syrup thick or else your barfi will become dry.
• Add the sugar syrup into the besan-ghee mixture when it releases some heat and not in boiling temperature. The sugar syrup should be hot but touchable.
• After adding the sugar syrup into the roasted besan, it needs to be mixed vigorously. Make sure no lumps are there.
• You need to be very quick in this step of mixing the sugar syrup with roasted besan and to pour it to the tray to get set. Or else the mixture will turn dry and would not get set.
• Don’t skip the cardamom powder from the recipe. It enhances the flavour of the barfi.
• Addition of topping enhances the taste and flavour of the sweet and gives a bite too.
• Always spread the barfi mixture either on a greased tray or parchment paper lined tray. Then the Barfi will come out very easily after setting.

There are plenty of variation that can be done to the besan ki barfi recipe.

• You can add choice of your flavour to the barfi other than elaichi aka cardamom powder. You can even use any of the flavours – vanilla extract, almond extract, saffron streaks, orange extract etc.
• To increase the richness of the barfi, you can even use mawa or khoya for the recipe.
• You can even add condensed milk into the barfi mixture to enhance its taste.
• You can add your choice of nuts as topping for the barfi. You can use almond, pistachio, cashew nuts, walnuts and even char magaz for topping.
• For additional bite, you can add chopped nuts into the besan barfi mixture before setting.
• You can even add chopped dates, raisins, shredded coconut into the besan barfi mixture for additional taste.

If the besan does not get fried properly or evenly then it smells raw. For perfect roasting, it is very important to fry the besan on low flame and should be stirred constantly for even frying.

If the sugar syrup is over cooked and turns too thick then the barfi may become dry and hard.

If the sugar syrup is under cooked or thin, then sometimes barfi does not get set.

Another reason behind this problem is if more amount of sugar syrup is added into the ghee roasted besan then the barfi may not get set as well.

Preparing the sugar syrup for besan ki barfi is little bit tricky. It’s a complete game maker. If the syrup is over cooked, then the barfi will turn hard and if the sugar syrup is under cooked then the barfi will not get set.

Usually, one string consistency sugar syrup is prepared for the sweet recipe. Check the consistency of the syrup by taking a drop of it on your thumb and pull it apart with index figure. If a single thread is formed, then the consistency of the sugar syrup is perfect.

This is a very common problem but fixable. If the barfi mixture is soft after coming to the room temperature, then transfer the content into the pan and cook it until it turns thicker and leaves the edges.

Yes. It is 100% gluten free.

Besan ki barfi can be prepared in any flavourless edible oil instead of ghee. But you need to compromise in taste and flavour. Ghee aka clarified butter takes the barfi’s taste to another level.

Usually in authentic Indian sweets, cardamom powder is one of the most used flavouring agents. But other flavours can also be added into the besan ki barfi like vanilla extract, rose water, kewra water etc.

Yes of course. In most of the sweet shops they use yellow food colour for attractive look. But I always prefer to use tiny amount of turmeric powder instead of food colour. There are two reasons behind it.

First, it is always better to avoid food colour.

Secondly turmeric powder has its own multiple health benefits.

Yes of course. Besan barfi has got long shelf life. It could be prepared 3-4 days before the festive day and can be stored in an airtight container in a cool dry place away from direct sunlight.

To prepare the besan barfi recipe, first grease the tray or plate and line it with parchment paper. I have taken 22cm pan for the recipe. This step must be done first because during the time of frying the besan, you need to stir it continuously. Then chop the nuts and keep them aside.

Sift the besan aka gram flour with a sieve and keep it aside. This step helps to get rid of the impurity and lumps of besan.

Now put a heavy bottom pan on flame and allow it to become completely dry. Then add ghee aka clarified butter into the pan and allow it to melt. After this, add the sieved besan into the pan and fry it low flame. Initially, the besan will clump up like a mass. Don’t worry and mix it continuously. After 10-15 minutes, the besan-ghee mixture will loosen up. But don’t stop at this stage. Keep on stirring. After around 20 minutes, the mixture will turn to a smooth paste. Add a pinch of turmeric powder to enhance the colour of the barfi. Many people use yellow food colour too into the mixture. Keep on stirring for another 5-10 minutes. At the final stage, the besan mixture will become aromatic. The besan mixture will release the ghee and will turn to pourable consistency. In total, cook the besan in low flame for 30 minutes then swich off the flame.

Put the pan on a stand to release the heat. Stir it continuously for another couple of minutes to stop it to get cook further. The besan mixture should be warm enough and not at room temperature during the time of adding sugar syrup.

Now it’s time to prepare the sugar syrup. Take a pan and add sugar into it. Add water into the pan and put it on high flame. Stir the mixture until the sugar gets dissolved. Once the syrup starts boiling, put the flame in low and cook it for another 5 minutes. Then switch off the flame. Add cardamom powder into the mixture and mix it properly. Take ½ teaspoon of sugar syrup and allow it to cool down. Check the consistency of the syrup by taking a drop of it on thumb and pull it apart with index figure. If a single thread is formed, then the consistency of the sugar syrup is perfect. Allow the sugar syrup to cool down slightly for 4-5 minutes.

Then pour the sugar syrup into the warm besan mixture and stir it continuously. Make sure no lumps occur. At this stage, you need to be very quick. After the besan mixture and sugar syrup gets well combined, you can see the barfi mixture will become thick and release the sides.

Pour the mixture immediately into the parchment paper lined 9 x 9 inches pan. Spread the barfi mixture evenly and smoothen the top with the help of a spatula. Tap the pan 2-3 times to release the air bubble of the mixture.

Add the chopped nuts as topping over the barfi and press it gently with a spatula to set. Allow the barfi mixture to set for 3 hours.

Now take the set barfi mixture out of the pan by pulling the parchment paper. Then trim the edges to get perfect barfi pieces. Cut the barfi into square pieces. Now your besan ki barfi is ready to serve.

Many Diwali sweet recipes have already been shared in my previous posts. You can check few of them like

Instant jalebi
Instant gulab jamun
Atta ladoo recipe
Rasgulla
Kalakand
Gajar ka halwa

..And Many more…

1 cup = 250 ml

• 2 cups Besan aka Gram flour
• ¾ cup Ghee aka Clarified butter
• 1 cup Sugar
• ½ cup Water
• ½ teaspoon Cardamom powder
• 1 pinch Turmeric powder
• 1 tablespoon Cashew nuts, chopped
• 1 tablespoon Pistachio, chopped
• ½ teaspoon Ghee to grease the pan

1. First grease a 22 cm pan or tray and line it with parchment paper.
   Note: This step must be done first because during the time of frying besan, you need to stir it continuously.
2. Chop the nuts and keep them aside. I have used cashew nuts and pistachios for the recipe.
3. Sift 2 cups besan aka gram flour with a sieve and keep it aside. This step helps to get rid of the impurity and lumps of besan.
4. Now, put a heavy bottom pan on flame and allow it to become completely dry. Then add ¾ cup ghee aka clarified butter into the pan and allow it to melt.
5. Add the sieved besan into the pan and fry it in low flame. Initially, the besan will clump up like a mass. Don’t worry and mix it continuously.
6. After 10-15 minutes, the besan-ghee mixture will loosen up. But don’t stop at this stage. Keep on stirring. After 20 minutes, the mixture will turn to a smooth paste.
7. Add a pinch of turmeric powder to enhance the colour of the barfi. Many people use yellow food colour too into the mixture.
8. Keep on stirring for another 5-10 minutes. At the final stage, the besan mixture will become aromatic. The besan mixture will release the ghee and will turn to pourable consistency. In total, I have cooked the besan in low flame for 30 minutes then switched off the flame.
9. Put the pan on a stand to release the heat. Stir it continuously for another couple of minutes to stop it to cook further. The besan mixture should be warm enough but not at room temperature during the time of adding sugar syrup.
10. Now, take another pan and add 1 cup sugar into it. Add ½ cup water into the pan and put it on medium high flame. Stir the mixture until the sugar gets dissolved. Once the syrup starts boiling, put the flame in low and cook it for another 5 minutes. Then switch off the flame.
11. Add ½ teaspoon cardamom powder into the mixture and mix it properly.
12. Take ½ teaspoon of sugar syrup and allow it to cool down. Check the consistency of the syrup by taking a drop of it on thumb and pull it apart with index figure. If a single thread is formed, then the consistency of the sugar syrup is perfect. Allow the sugar syrup to cool down slightly for 4-5 minutes.
13. Pour the sugar syrup into the warm besan mixture and stir it continuously. Make sure no lumps occur. At this stage, you need to be very quick. After the besan mixture and sugar syrup gets well combined, you can see the barfi mixture will become thick and release the edges.
14. Pour the mixture immediately into the parchment paper lined pan. Spread the barfi mixture evenly and smoothen the top with the help of a spatula. Tap the pan 2-3 times to release the air bubble of the mixture.
15. Add the 1 tablespoon chopped cashew nuts, 1 tablespoon chopped pistachios as topping over the barfi and press it gently with a spatula to set.
16. Now, allow the barfi mixture to set for 3 hours.
17. Take the set barfi mixture out of the pan by pulling the parchment paper. Remove the parchment paper from the barfi.
18. Trim the edges to get perfect barfi pieces. Cut the barfi into square pieces. Now your besan ki barfi is ready to serve.

Serve the besan ki barfi anytime, anywhere and enjoy the Indian delicacy. Serve this homemade delight to your close ones during the festive season and spread happiness.

Besan barfi recipe can be stored in an airtight container. In winter, you can keep it in a cool dry place for a week. But in summer, its always better to refrigerate them.

Besan barfi recipe | Besan ki barfi | How to make besan ki barfi

Serves: 16 Pieces Prep Time: 5 minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 2 cups Besan aka Gram flour
• ¾ cup Ghee aka Clarified butter
• 1 cup Sugar
• ½ cup Water
• ½ teaspoon Cardamom powder
• 1 pinch Turmeric powder
• 1 tablespoon Cashew nuts, chopped
• 1 tablespoon Pistachio, chopped
• ½ teaspoon Ghee to grease the pan

Instructions

1. First grease a 22 cm pan or tray and line it with parchment paper.

Note: This step must be done first because during the time of frying besan, you need to stir it continuously.

2. Chop the nuts and keep them aside. I have used cashew nuts and pistachios for the recipe.
3. Sift 2 cups besan aka gram flour with a sieve and keep it aside. This step helps to get rid of the impurity and lumps of besan.
4. Now, put a heavy bottom pan on flame and allow it to become completely dry. Then add ¾ cup ghee aka clarified butter into the pan and allow it to melt.
5. Add the sieved besan into the pan and fry it in low flame. Initially, the besan will clump up like a mass. Don’t worry and mix it continuously.
6. After 10-15 minutes, the besan-ghee mixture will loosen up. But don’t stop at this stage. Keep on stirring. After 20 minutes, the mixture will turn to a smooth paste.
7. Add a pinch of turmeric powder to enhance the colour of the barfi. Many people use yellow food colour too into the mixture.
8. Keep on stirring for another 5-10 minutes. At the final stage, the besan mixture will become aromatic. The besan mixture will release the ghee and will turn to pourable consistency. In total, I have cooked the besan in low flame for 30 minutes then switched off the flame.
9. Put the pan on a stand to release the heat. Stir it continuously for another couple of minutes to stop it to cook further. The besan mixture should be warm enough but not at room temperature during the time of adding sugar syrup.
10. Now, take another pan and add 1 cup sugar into it. Add ½ cup water into the pan and put it on medium high flame. Stir the mixture until the sugar gets dissolved. Once the syrup starts boiling, put the flame in low and cook it for another 5 minutes. Then switch off the flame.
11. Add ½ teaspoon cardamom powder into the mixture and mix it properly.
12. Take ½ teaspoon of sugar syrup and allow it to cool down. Check the consistency of the syrup by taking a drop of it on thumb and pull it apart with index figure. If a single thread is formed, then the consistency of the sugar syrup is perfect. Allow the sugar syrup to cool down slightly for 4-5 minutes.
13. Pour the sugar syrup into the warm besan mixture and stir it continuously. Make sure no lumps occur. At this stage, you need to be very quick. After the besan mixture and sugar syrup gets well combined, you can see the barfi mixture will become thick and release the edges.
14. Pour the mixture immediately into the parchment paper lined pan. Spread the barfi mixture evenly and smoothen the top with the help of a spatula. Tap the pan 2-3 times to release the air bubble of the mixture.
15. Add the 1 tablespoon chopped cashew nuts, 1 tablespoon chopped pistachios as topping over the barfi and press it gently with a spatula to set.
16. Now, allow the barfi mixture to set for 3 hours.
17. Take the set barfi mixture out of the pan by pulling the parchment paper. Remove the parchment paper from the barfi.
18. Trim the edges to get perfect barfi pieces. Cut the barfi into square pieces. Now your besan ki barfi is ready to serve.