Besan Barfi | Besan Burfi | Besan Ki Barfi is one of the most delicious recipes for Indian sweets dessert. It’s an easy and simple besan ki barfi, where gram flour is the main ingredient. A popular dessert in India, besan burfi adds sweetness and a wonderful nutty flavor to any meal. Check how to make easy besan ki burfi at home.
besan burfi recipe
The recipe for besan ki burfi recipe is very easy and simple to prepare. It can also be prepared with beginners who want to make simple Indian sweets at home on any occasion.
The main key to making this perfect besan burfi is to roast the gram flour slowly until golden and aromatic. This recipe’s flavor improves, giving a fragrant and tasty barfi.
My friends prepare this besan barfi on Diwali, and all other occasions. This easy homemade dessert is great for celebrations, festivals, or occasions. It’s also considered a quick homemade dessert.
‘Besan Ki Barfi’ is another name for this Besan Burfi in Hindi. Mostly prepared with these common ingredients like roasted gram flour, sugar, and ghee. This delicious dessert is square and has a thick, grainy texture.
“Barfi” this word is derived from the Persian word “barf”. It means snow, which indicates the dessert’s soft and creamy texture.
Use Proper Gram Flour: The best barfi always can be prepared with proper and good quality gram flour.
Get Smoother texture: For besan barfi smoother texture always use finely ground besan. The dessert here gets a smoother texture, that perfectly melts in the mouth.
Better Flavor: For a better flavor use a little pinch of cardamom powder, and mix it well. Keep adding little and taste, till you get the perfect aromatic flavor of your choice.
Cool First, Then Cut: Cool the barfi for 15 – 20 minutes, before cutting. Then cutting will be made cleanly and evenly. :
Make Perfect Sugar Syrup: Make sure that the sugar syrup has a one-string consistency to help the barfi set firmly. This gives the burfi a smooth texture and helps in a good setting.
Common Mistakes To Avoid For Besan Barfi
Here are 5 common mistakes to avoid to make your homemade besan burfi perfect and delicious.
Besan Over Roasting: To get the proper nutty flavor besan must roasted, and not over-roasted, as it will give a burnt flavor. While roasting the besan, roast it, over low to medium heat. Keep stirring the besan continuously. Roast the besan till it becomes golden brown and gives a nice aroma. At this point stop stirring, or it can get a bitter taste.
Improper Sugar Syrup Consistency: It’s the most common mistake of not using the proper sugar syrup consistency. For proper besan barfi get the proper ‘one string consistency’. When you take a small drop between your thumb and forefinger, it should stretch like a single thread. If the syrup is too thick, the barfi can become hard. And too thin, the barfi may not set properly.
Using complete ghee at once: If the complete ghee is used at once, the barfi mixture can become greasy and difficult to handle. Instead, add the ghee gradually and mix well after each addition. This gets the ghee to be evenly distributed. Finally, a smooth and uniform texture is derived.
Not Stirring Properly While Roasting: Besan can easily form lumps if it’s not stirred continuously during roasting. To avoid a lumpy texture, use a spatula to stir constantly and break down any lumps. This ensures that the besan cooks evenly and results in a smooth burfi mixture.
Cut Barfi Before It’s Set: Cut the besan barfi, before it is fully set and still warm. After adding it to the pan, let it cool down for 15 – 20 minutes. Before it gets firm completely, take a sharp knife cut it into pieces of your choice. Then let it cool completely to get clean and neat pieces for serving.
Flavor Variations
Add Saffron or Caradamon for Extra Flavor: A little cardamon or saffron can be added here to get extra flavor and make it more delicious.
Nutty Variations: Different types or combinations of nuts, sliced or chopped, can be added. This gives the dish a richer texture and better flavor.
Vegan Type: It is vegan by using coconut oil instead of ghee and coconut sugar instead of white sugar.
Ingredients For Besan Barfi
Simple ingredients to make besan burfi at home, a straightforward and easy recipe.
besan barfi ingredients
besan (gram flour)
rava (semolina, fine suji)
sugar
ghee (clarified butter)
cardamom powder
water
almonds or pistachios (chopped or sliced)
How To Make Besan Ki Barfi
Preparation
First grease the pan with little ghee. Then line it with butter or parchment paper.
Slice the almonds or pistachios into halves and keep them aside.
Roast the Besan (Gram Flour)
In a heavy bottom pan, heat the ghee. Add semolina and fry it nearly 40 – 50 seconds.
Then add the besan and mix well with the ghee. Start roasting by stirring continuously on medium heat for nearly 3 – 4 minutes. The besan mixture should become thick.
Now reduce the flame to low and continue to stir. As you fry the mixture will become thin and the ghee begin to separate from the besan.
Fry stirring continuously for 20 minutes or until the besan becomes golden brown. It begins to smell aromatic. This shows that the roasting is done. It also becomes fluffy, light, airy, and very aromatic.
Remove the pan from the heat. Add the cardamom powder and mix well.
Let it cool down and stir more for 30 seconds. keep the roasted besan with cardamom powder aside.
Prepare Sugar Syrup
For sugar syrup, take a pan or vessel, and add sugar and water to it.
Stir well to get the sugar dissolved. Boil the mixture on medium heat.
Cook it for a few minutes till it comes to the 1-string consistency. Get the heat to low and check the string consistency.
To test the consistency, take half a teaspoon sugar sugar and cool it. Then take a few drops of sugar syrup between your thumb and forefinger. Gently pull them apart. If only a single thread forms, put the heat off. This shows that the syrup consistency is perfect.
Mix and Transfer the Mixture
Transfer this sugar syrup slowly with roasted besan. Mix continuously to avoid lumps as you transfer.
Mix everything well very quickly. As you keep mixing, the mixture will keep thickening slowly.
As the mixture mixes and thickens it will start leaving the sides of the pan.
Pour the besan burfi mixture into the greased pan.
Setting the Burfi:
Nicely spread this mixture all over the pan, by shaking it. Then use the spatula to spread it properly and evenly.
Distribute the chopped or sliced almonds or pistachios all over. Use the spatula to press them and get them attached to the top of the besan barfi.
Let the mixture warm. When it is still warm, cut the barfi into pieces of your choice and garnish it with saffron.
Cool it down to room temperature. The besan ki barfi is ready to be served as a sweet dessert after a meal.
Store the delicious besan barfi in various ways like:
Room Temperature: Store the besan barfi at room temperature in an air-tight container. Keep away from sunlight. Mostly stored for 7 -10 days.
Fridge: Fridge: Keep the besan burfi refrigerated for nearly two to three weeks. Transfer them to an airtight container and store them in the fridge. This will prevent absorbing smells from the fridge.
Freezer: To store this besan ki barfi in the freezer for a longer duration, individually wrap each piece of barfi in plastic wrap to avoid freezer burn and subsequently place them in a container suitable for the freezer. This freezing can be stored for nearly two months. Only before serving them, the burfi has to be defrosted to room temperature for nearly two hours.
How to Serve the Besan Burfi
It can be served for evening tea, coffee, or warm milk for a good combination.
On occasions, it is served in a decorative tray to have after meals.
besan ki barfi
F.A.Qs
Can Besan Barfi be made vegan?
Yes, to make this vegan type use coconut oil instead and coconut sugar instead of sugar.
How can I prevent besan from getting lumpy?
Continuously stir while roasting. To avoid lumps, add the sugar syrup gradually.
How can you get a texture that melts in your mouth?
It’s essential to roast the besan completely. Keep the right consistency for the sugar syrup to make the barfi melt in your mouth.
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Besan Barfi | Besan Ki Barfi is a delicious easy and simple recipe for Indian sweet dessert. The recipe prepared has gram flour the main ingredient. This besan burfi dessert adds sweetness and a wonderful nutty flavor for after meals. Check how to make easy besan ki burfi at home.
For Preparation: Take the pan and grease it with a little ghee. Then line it with butter or parchment paper. Next, slice the almonds or pistachios or any nuts used in halves. Keep everything aside.
Roast Besan: In a heavy bottom pan, heat the ghee. Add semolina and fry it nearly 40 – 50 seconds. Then add the besan and mix well by stirring continuously for 3 – 4 minutes on medium heat. Now the mixture should become thick. Then reduce the flame to low and continue stirring. Stir for another 20 minutes or till the besan becomes golden brown. It will smell aromatic, and fluffy, and become light and airy, which indicates that the roasting is done.
Add cardamom: Remove the pan from the heat. Add the cardamom powder and mix well. Let it cool down and stir more for another 30 seconds. keep the roasted mixture aside.
Prepare sugar syrup: Take a pan or vessel, and add sugar and water to it. Dissolve sugar by stirring. Then boil the mixture on medium heat. Cook well till you get the 1-string consistency. Lower the heat and check the string consistency.
Check the string consistency: Take the sugar syrup in half a teaspoon of sugar and cool it. Then take a few drops of sugar syrup between the thumb and forefinger. Now pull them apart and if only a single thread forms, put the heat off. Now the string consistency is perfect.
Mix and Transfer the Mixture: Transfer the sugar syrup slowly and mixing continuously with roasted besan. It will avoid the lumps. Mix everything little quickly, as the mixture will keep thickening slowly. As it thickens it will leave the sides of the pan. After everything gets well mixed, pour the besan burfi mixture into the greased pan.
Setting the Burfi: Spread this mixture nicely all over the pan, by shaking it. Then use the spatula to spread it properly and evenly. Distribute the chopped or sliced almonds or pistachios all over. Use the spatula to press them and get them attached on top of the besan barfi. Let the mixture become warm. Cut the barfi when it is still warm into pieces of your choice. And garnish it with saffron if you like.
Serving:Â Cool it down to room temperature. The besan ki barfi is ready to be served as sweet dessert after meal.
Notes
If the besan flour is over-roasted, it will give a burnt flavor and give a bitter taste. Roast, over low to medium heat stirring continuously to avoid lumpy texture.
If the sugar syrup is not of a 1-string consistency, and too thick, the barfi can become hard. And too thin, then problem in barfi setting.
Add the ghee gradually and mix well after each addition. This gets the ghee to be evenly distributed and a smooth and uniform texture is derived.
Cut the besan barfi, when still warm and not fully set. After adding it to the pan, let it cool down for 15 – 20 minutes. Before it gets firm completely, take a sharp knife cut it into pieces of your choice
Let it cool completely to get clean and neat pieces for serving.
