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Besan Barfi Video Recipe
Prep Time
10 mins
Cook Time
40 mins
 
Course: Burfi, Dessert
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
  • Cup Fine Besan Flour/Gram Flour
  • ½ Cup Ghee - 1/2 Cup even 7 Tbsp works
  • Cup Regular Sugar or mix of cane sugar & regular
  • ½ Cup Water Plus 2 Tbsp
  • 2 tsp Cardamom Powder powdered with sugar
  • OR Kewra Water - 1tsp or Rose Flavor - 1/2tsp
  • ¼ Cup Chopped Pistachios/Almonds
  • ¼ Cup *Milk Powder Optional
Instructions
How to make Sugar Syrup
  1. In a sauce pan add sugar (Pic 1).

  2. To that add water and bring it to boil (Pic 2).
  3. When sugar dissolve (in pic 3, its grainy) completely without grainy texture (Pic 4).
  4. When boils well & shines like shown in Pic 5, do start checking for one string consistency.
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  5. Do check syrup between fingers, and only syrup gets cooled down it forms a string like shown in Picture 6.
  6. If the string doesn't break and stretches in between your fingers that's the right consistency.
  7. While checking do simmer or switch off the boiling syrup.
How to make Besan Barfi
  1. In a wide pan add sifted fine gram flour, dry roast flour for 8 minutes in low flame (pic 1).
  2. Later add ghee in batches (Pic 2) and roast flour in low flame for another 8 minutes.
  3. In low flame fry the mixture, after 8 minutes it should be like shown in picture 3 with big lumps.
  4. Break the lumps in ladle and keep frying for another 8-10 minutes by adding ghee in batches.
  5. So 23-25 minutes later after reserving 1-2 tbsp ghee, burfi mixture looks like shown in (Pic 4) and mix in low flame.
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  6. Now add milk powder (optional) to it and mix well without lumps.
  7. You can make syrup while roasting the flour as well.
  8. If not and the syrup turned cold do warm and add to the besan flour mixture (Pic 5).
  9. You can add flavor right now as well.
  10. Stir all together in low flame (pic 6).
  11. Add half quantity of chopped nuts and continue stirring in low flame (Pic 7).
  12. When everything gathers together and leaves the pan (Pic 8), remove from flame.
  13. Right now when it sticks to pan (Pic 8) add the reserved ghee but its optional.
  14. Picture 8 is right consistency burfi mixture, also do watch the video tutorial at the end.
  15. Another way to check right burfi consistency is when rolled between fingers it forms ball without sticking (pic 10).
  16. In a prepared tray, drop the hot burfi mixture (Pic 9).
  17. Clean the pan & ladle using another spoon and add to the tray (Pic 11).
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  18. Level the top using ghee coated spoon (pic 12).
  19. Also press lightly and let them cool in room temperature completely until set.
  20. For quick version you can refrigerate that sets soon.
How to Cut Besan Burfi
  1. When burfi touched with fingers is not sticky then its set.
  2. Do pull out the parchment paper out from the tray (pic 1).
  3. Peel the parchment gently like shown in Pic 2.
  4. Picture 2 shows the back of the well set besan burfi (Pic 2).
  5. Picture 3 shows the texture of perfectly harden burfi.
  6. Slice in to 6 pieces and each piece of inch length and width (pic 4).

Recipe Video