Description
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.
Ingredients
Scale
- 2 cups or 200gms to 210gms besan (gram flour)
- 2 tablespoons rava (semolina, fine suji)Â
- 200 grams or 1 cup sugar
- 120 grams or 1/2 cup ghee (clarified)
- 3/4 teaspoon cardamom powder
- 1/2 cup water
- 12 almonds or pistachios (chopped or sliced)
Instructions
- 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.
- Category: SweetDish Recipe, Diwali Recipes
- Cuisine: Indian