Chits Kitchen

Besan Barfi is a traditional mouth watering Indian Sweet or Fudge recipe prepared from Besan (Gram Flour), Sugar and Ghee. It requires only few ingredients to prepare and is also easy to make. Besan is first saute in Ghee and then mixed with Sugar to make this sweet recipe. It is flavored with Cardamom Powder.

There are various recipes that we can make from Besan and Besan Barfi is one of the easiest and the simplest of them. Another Sweet Recipes that we can prepare from besan is Besan Ladoo and Mysore Pak. The ingredients required for preparing these Sweet Recipes are same but the procedure is slightly different. Here I am going to share the Besan Barfi recipe where I will be using Besan and Sooji to make the Barfi. Using of Sooji is optional. If you want you can skip it. To prepare perfect and delicious Besan Barfi, there are few things that need to be followed properly. Below are the tips and variations that we can follow to prepare this barfi.

Tips to make perfect Besan Barfi:

1. Proper Roasting of Besan: Roasting of besan is the most important step of preparing this sweet. To make perfect Besan Barfi, roast the besan properly under low heat. If you do not roast it properly and if it remains raw then the taste of the Barfi will not come out good. So roast the besan for a longer duration till it attains golden yellowish colour. Also while roasting keep stirring the besan continuously to cook it evenly. Also do not allow it to stick to the bottom and burn. If the besan burns then the taste of the Barfi will also change and become bitter.
2. Texture of the Besan Mixture: While roasting the besan mixture under low flame, switch off the stove when the mixture attains the required texture. This texture will help in setting the Barfi properly. The texture should neither be too thick nor too thin. In both the cases, the Barfi will not set properly.
3. Sugar Syrup consistency: Consistency of the Sugar Syrup is the second most important step for making perfect Besan Barfi. The sugar syrup should neither be over cooked nor should be under cooked. If you over cook the sugar syrup then it will make the Barfi hard. If you under cook the syrup then the Barfi will not bind itself and set. So, prepare the sugar syrup of one thread consistency. To check whether the sugar syrup is properly cooked or not, you can check it by taking small amount of syrup between your thumb and index finger. Separate the two fingers and see that there is formation of thread or not. If it forms then the syrup is perfect for adding it to the besan mixture. It should have one thread consistency.
4. Cutting of the Besan Barfi: After the mixture of the Besan Barfi gets ready, immediately transfer it to the tray. Allow it to cool for some time. When the mixture becomes warm and soft, then cut the besan Barfi. Do not wait to cool down the mixture completely. If you cut the Barfi when it cools down completely then it may break while cutting.

To prepare Besan Ki Barfi, first roast the Besan and Sooji in Ghee under low flame. Cook it properly till it changes its colour to golden yellowish. Do not allow it to change into brownish colour or else it will change the taste of the Barfi. On the other side prepare Sugar Syrup of one thread consistency by boiling sugar in water for few minutes.

When the besan is properly roasted then add the hot sugar syrup into it. Mix it and again cook it for few minutes till it attains a texture which can bind itself on cooling. Switch off the flame and transfer the mixture into the tray. Allow it to cool for few minutes. When the mixture becomes warm then sprinkle small amount of Dry Fruits over the besan mixture. Press it with spatula or spoon. Now take a knife and cut it into small square or cube pieces. Allow it to cool completely. Delicious Besan Ki Barfi is ready to serve. Serve it directly or by freezing.

You can also try our other recipes such as Rasgulla, Cham Cham, Rasmalai, Rajbhog, Malai Chop, Cham Cham, Kalakand, etc.

You may also like our other Sweet Recipes:

Halwa Recipes

Kheer Recipes

Cake Recipes

Let’s start preparing the tasty and delicious Besan Ki Barfi,

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Besan Barfi/Besan Ki Barfi/How to make Besan Ki Barfi

Besan Barfi is a traditional mouth watering Indian Sweet or Fudge recipe prepared from Besan, Sugar and Ghee. It requires only few ingredients to prepare and is also easy to make.

Course Dessert, Sweets

Cuisine Indian, North Indian

Keyword Besan Barfi

Preparation Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 pieces

Calories

Author Recipe by Chits

Equipments:

• Deep Heavy Pan or Kadai
• Aluminium Pan or Tray

Ingredients:

• 1 cup Besan (Gram Flour)
• 5 tablespoon Fine Sooji (Rava/Semolina) (Optional)
• 1/2 cup Ghee (Clarified Butter)
• 1/2 cup Sugar
• 1/2 teaspoon Cardamom Powder (Elaichi Powder)
• 2 tablespoon Dry Fruits (Cashew, Pistachios, Almond, etc.)
• 1/4 cup Water: 1/4 cup (For Sugar Syrup)

Instructions:

• Take the Aluminium Pan or Tray and grease the surface with Ghee. Other option is to use aluminium foil or butter paper by lining it over the pan and then greasing it with Ghee.
• To make Besan Barfi, first heat the Ghee in a deep heavy pan or kadai over low heat till it melts.
• Add Besan and Sooji (Rava) into the Ghee. Roast the Besan and Sooji by continuously stirring it non-stop with the help of spatula.
• Initially the Besan will absorb the Ghee and will become thicker and dry. Keep stirring it continuously.
• As you continue roasting the besan for some time you will see that the besan will start becoming thinner and will start releasing Ghee from the sides of the kadai.
• Keep stirring and roasting the besan till it is properly cooked and a nice golden colour is obtained. Also while roasting, keep a look so that the besan does not stick to the bottom of the kadai.
• As the besan is being roasted on one side, let’s prepare the Sugar Syrup on the other side.
• Heat 1/4 cup of water along with 1/2 cup of Sugar in a sauce pan.
• Boil the sugar syrup till one thread consistency of the syrup is obtained. If you want you can add yellow food colour to it to give a nice colour to the Barfi.
• Take the prepared Sugar Syrup and pour it into the besan mixture. Mix the syrup and besan properly and continue roasting it.
• Besan should be properly roasted and should not be raw. If the besan remains raw then the taste will not come out good. So proper roasting is must.
• Next add Cardamom Powder and Finely Chopped Dry Fruits. Mix all the ingredients properly and continue cooking.
• Once the besan mixture attains the required texture, switch off the stove. The texture should be such that on transferring it to the tray, the Barfi is properly set. It should neither be too thick nor too thin.  
• Immediately transfer the cooked Besan Barfi mixture into the greased tray.
• Spread the mixture evenly all over the tray with the help of spatula. Make the surface plain with the spatula.
• Sprinkle some Chopped Dry Fruits over the Barfi mixture. Press the dry fruits with the spatula and allow it to cool.
  
• After about 5-7 minutes when the Barfi becomes warm and is still soft, take a knife and cut it into small square shapes or cube shapes Barfi.
• Keep the tray aside and allow the Barfi to set on its own.
  
• After about 15-20 minutes the Barfi will completely set. It may take a little longer time also depending upon the thickness of the Barfi mixture.
  
• After the Barfi completely cools down, it is ready to serve. Serve Besan Barfi directly or serve it by freezing.
  

Notes:

1. Proper roasting of besan is must to prepare delicious Barfi. So roast it properly under low heat for longer duration. If the besan remains raw then the taste will not be good.
2. Consistency of the Sugar Syrup should be of one thread only. If the syrup is over cooked then the Barfi will be hard. If it is under cooked then the Barfi will not set properly and will break easily.
3. To add extra flavour to Besan Barfi, you can add Mawa (Khoya) while cooking the Besan. You can visit Homemade Khoya to prepare khoya at home.
4. While roasting the besan mixture, switch off the stove only when the mixture attains the required texture. The texture should neither be too dry nor too liquidy. It should be such that on cooling, the mixture should set properly to make the Barfi.
5. Cut the Barfi into square or cube shape after the Barfi mixture slightly cools down. Cut it when it is still warm and soft. Do not allow it to cool down completely. If you cut it when it completely cools down then there are chances that it will breakdown while cutting. It is because the Barfi becomes hard on cooling.
6. To give a nice look to the Besan Barfi you can also put silver foil or varak over the Barfi to decorate it.
7. To give a twist and colour to the Barfi, you can also use saffron strands or yellow food colour to prepare the sugar syrup or you can directly add the food colour to the besan while roasting.
8. While preparing the Besan Barfi, keep mixing the besan continuously so that it does not stick to the bottom of the pan. If it sticks at the bottom and burn, then it will change the taste of the Barfi.
9. If you do not have Fine Sooji at home then you can grind the Sooji in mixer grinder to make it fine.