Besan Ki Barfi

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Besan ki barfi recipe with step by step pics. Besan ki barfi is basically gram flour fudge made with besan, sugar and ghee. It is one of those traditional sweets that is loved by everyone including kids. So, next time, when you’re thinking of besan ladoo, think about this barfi too and make it for your family and friends.

besan ki barfi pieces stacked on top of one another and served on a rectangular white platter with text layovers.

The method for making besan barfi is straightforward and if you follow all the steps correctly, then treat yourself to a decadent & delicious barfi whose flavor lingers even after you have eaten it.

I am sharing a traditional version of making besan barfi. To prepare barfi this way requires continuous hand work and attention. Give your attention to something else and you may end up with a disastrous version of the barfi. I have given tips and suggestions in the steps itself.

besan burfi

Making besan barfi is easier than making Mysore pak which is more tricky. Its not so rich as mysore pak but more easier to make. The taste of besan barfi is similar to Besan ladoo. So, if you like the laddu made of besan, you’re definitely going to like the barfi too.

It is best to use a heavy kadai or pan to cook and evenly roast the gram flour for this Recipe. Avoid using non-stick pan, as there’s going to be a lot of stirring involved. Also it is very crucial to roast the besan well, or else you will end up getting a raw taste of besan in the barfi.

The recipe will give you a medium box of barfis. Besan barfi stores well at room temperature easily for about a week.

Step-by-Step Guide

How to make Besan ki Barfi

Preparation

1. Take all the ingredients and keep then ready – 2 cups besan, ½ cup desi ghee, 1 cup sugar, 5 almonds+5 cashews (chopped) and 1 tablespoon magaz (melon seeds).

making besan barfi recipe

2. Grease a pan or a tray very well with some ghee. You can also line a pan or tray with some butter paper or aluminium foil and then spread some ghee on the butter paper or foil.

making besan barfi recipe

Frying besan

3. Take ½ cup desi ghee in a heavy kadai and let it melt. Keep the heat to a low.

making besan barfi recipe

4. Once the ghee has melted, then add 2 cups of besan in parts. Please use a heavy kadai, so that the besan roasts evenly. Also do not use a non stick pan as there is a lot of stirring involved.

making besan barfi recipe

5. When the first portion of besan is added, mix it with the ghee.

making besan barfi recipe

6. Then add the second part of besan.

making besan barfi recipe

7. Mix it again with the ghee.

making besan barfi recipe

8. Mix very well and continue to stir the besan non stop on a low heat.

making besan barfi recipe

9. Initially the ghee will be absorbed by the besan and you will see the mixture getting thicker.

making besan barfi recipe

10. Continue to stir and fry the besan in ghee.

making besan barfi recipe

11. The besan mixture will become like one whole lump of mass or you may see it getting thicker and granular. Continue to fry stirring very well. Scrape the mixture from the bottom when you stir.

making besan barfi recipe

12. After some minutes of stirring, you will see that the besan mixture starts to become molten and ghee will be released from the sides.

making besan barfi recipe

13. Continue to stir and fry besan till it starts having a nice nutty aroma and the color changes to a golden color.

Stir non-stop even after the ghee has released and till the besan gets roasted well and changes to a slight darker golden colour. The roasted besan aroma will be felt.

making besan barfi recipe

14. The mixture will become more molten as you continue to fry. Do not stop while stirring or else the besan will have uneven color.

making besan barfi recipe

15. Stirring non-stop, you will come to a stage where the besan will have a nice golden color and will have a good aroma. Its important to fry the besan very well or else you will get the raw taste of besan in the barfi.

making besan barfi recipe

16. Once the besan has roasted well keep the pan down.

making besan barfi recipe

17. Add 1 teaspoon of cardamom powder.

making besan barfi recipe

18. Stir and mix well.

making besan barfi recipe

Preparing sugar syrup

19. In a sauce pan or in another pan, take 1 cup sugar and ½ cup water. Keep the pan on a stove top on a low-medium heat to medium heat.

making besan barfi recipe

20. With a spoon stir well, so that all the sugar dissolves.

making besan barfi recipe

21. Continue to cook the sugar syrup on a low-medium heat to medium heat.

making besan barfi recipe

22. The sugar syrup will start boiling and reducing. Keep a plate handy and test a few drops of the sugar syrup till you get a two thread consistency.

After adding the few drops of sugar syrup on the plate, let it cool for some seconds and then check as the syrup is very hot and can burn your fingers.

making besan barfi recipe

23. You need to get a two thread consistency in the syrup. Even a 1 & ½ string consistency is fine.

making besan barfi recipe

Making besan barfi

24. Once the sugar syrup reaches a 2 thread consistency, then quickly pour all the sugar syrup in the besan mixture.

making besan barfi recipe

25. Quickly and vigorously mix everything very well. You have to be quick and fast as the mixture begins to harden.

making besan barfi recipe

26. Mix fast and you will see the mixture thickening.

making besan barfi recipe

27. The mixture will also reduce.

making besan barfi recipe

28. The besan burfi mixture will leave the sides of the pan or kadai.

making besan barfi recipe

Setting besan barfi

29. When mixed well, quickly pour the besan barfi mixture in the greased pan or tray.

making besan barfi recipe

30. Shake the pan.

making besan barfi recipe

31. With a spatula even the barfi mixture layer.

besan barfi recipe, besan burfi recipe

32. Sprinkle chopped almonds, cashews and melon seeds on top.

besan barfi recipe, besan burfi recipe

33. Press the nuts with the spatula so that they stick to the besan barfi.

besan barfi recipe, besan burfi recipe

34. Let it set till it becomes warm.

besan barfi recipe, besan burfi recipe

35. When still warm, slice the besan barfi in cubes or squares.

besan barfi recipe, besan burfi recipe

36. Store besan ki barfi in an air-tight container. No need to refrigerate. Besan ki burfi stays well at room temperature for about a week. Serve it as a sweet dessert after any Indian meal.

besan barfi recipe, besan burfi recipe


If you are looking for more Barfi varieties then do check:

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besan barfi recipe, besan burfi recipe

Besan ki Barfi

Besan ki barfi is a traditional Indian sweet of a rich and decadent barfi made with gram flour, sugar and ghee. 
5 from 25 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine North Indian
Course Sweets
Diet Vegetarian
Difficulty Level Moderate
Servings 1 medium box
Units

Ingredients

  • 1 cup sugar or 200 grams sugar
  • 6 green cardamoms or 1 teaspoon cardamom powder
  • 2 cups besan or 200 to 210 grams besan
  • ½ cup desi ghee or 125 grams desi ghee
  • 1 teaspoon cardamom powder or 6 green cardamoms, powdered in mortar pestle
  • 5 almonds – sliced or chopped
  • 5 cashews – sliced or chopped
  • 1 tablespoons magaz (melon seeds) – optional
  • some ghee for greasing pan

Instructions
 

preparation for besan barfi

  • Take all the ingredients – 2 cups besan, ½ cup desi ghee, 1 cup sugar, 5 almonds+5 cashews (chopped) and 1 tablespoon magaz (melon seeds).
  • Grease a pan or a tray very well with some ghee. You can also line a pan or tray with some butter paper or aluminium foil and then spread some ghee on the butter paper or foil.

frying besan to make besan ki barfi

  • Take ½ cup desi ghee in a heavy kadai and let it melt. Keep the flame to a low.
  • Once the ghee has melted, then add 2 cups besan in parts. Please use a heavy kadai, so that the besan roasts evenly. Also do not use a non stick pan as there is a lot of stirring involved.
  • When the first portion of besan is added, mix it with the ghee.
  • Then add the second part of besan. mix it again with the ghee.
  • Mix very well and continue to stir the besan non stop on a low flame.
  • Initially the ghee will be absorbed by the besan and you will see the mixture getting thicker.
  • Continue to stir and fry the besan in ghee.
  • The besan mixture will become like one whole lump of mass or you may see it getting thicker and granular. Continue to fry stirring very well. Scrape the mixture from the bottom when you stir.
  • After some minutes of stirring, you will see that the besan mixture starts to become molten and ghee will be released from the sides.
  • Continue to stir and fry besan till it starts having a nice nutty aroma and the color changes to a golden color. Stir non stop even after the ghee has released and till the besan gets roasted well and changes to a slight darker golden colour. The roasted besan aroma will be felt.
  • The mixture will become more molten as you continue to fry. Do not stop while stirring or else the besan will have uneven color.
  • Stirring non-stop, you will come to a stage where the besan will have a nice golden color and will have a good aroma. Its important to fry the besan very well or else you will get the raw taste of besan in the barfi.
  • Once the besan has roasted well keep the pan down.
  • Add 1 teaspoon cardamom powder and mix well.

preparing sugar syrup for besan barfi

  • In a sauce pan or in another pan, take 1 cup sugar and ½ cup water. Keep the pan on a stove top on a low-medium flame to medium flame.
  • With a spoon stir well, so that all the sugar dissolves.
  • Continue to cook the sugar syrup on a low-medium flame to medium flame.
  • The sugar syrup will start boiling and reducing. Keep a plate handy and test a few drops of the sugar syrup till you get a two thread consistency. After adding the few drops of sugar syrup on the plate, let it cool for some seconds and then check as the syrup is very hot and can burn your fingers.
  • You need to get a two thread consistency in the syrup. Even a 1 & ½ string consistency is fine.

making besan barfi

  • Once the sugar syrup reaches a 2 thread consistency, then quickly pour all the sugar syrup in the besan mixture.
  • Quickly and vigorously mix everything very well. You have to be quick and fast as the mixture begins to harden.
  • Mix fast and you will see the mixture thickening.
  • The mixture will also reduce.
  • The besan barfi mixture will leave the sides of the pan or kadai.

setting besan ki barfi

  • When mixed well, quickly pour the besan barfi mixture in the greased pan or tray.
  • Shake the pan and then with a spatula even the layer.
  • Sprinkle chopped almonds, cashews and melon seeds on top.
  • Press the nuts with the spatula so that they stick to the besan burfi.
  • Let it set till it becomes warm.
  • When still warm, slice the besan barfi in cubes or squares.
  • Store besan ki barfi in an air-tight container. No need to refrigerate. Besan barfi stays well at room temperature for about a week. Serve besan ki barfi as a sweet dessert after any indian meal.

Notes

  • If you don’t have the melon seeds (magaz), skip adding it.  
  • The besan has to be roasted well.
  • Use a heavy kadai.

Nutrition Info (Approximate Values)

Nutrition Facts
Besan ki Barfi
Amount Per Serving
Calories 2533 Calories from Fat 1116
% Daily Value*
Fat 124g191%
Saturated Fat 68g425%
Polyunsaturated Fat 9g
Monounsaturated Fat 33g
Cholesterol 275mg92%
Sodium 123mg5%
Potassium 1783mg51%
Carbohydrates 319g106%
Fiber 24g100%
Sugar 220g244%
Protein 45g90%
Vitamin A 3435IU69%
Vitamin C 2.5mg3%
Calcium 139mg14%
Iron 11.6mg64%
* Percent Daily Values are based on a 2000 calorie diet.

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This Besan ki Barfi post from the archives, originally published in August 2017 has been updated and republished on February 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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12 Comments

  1. alright, already made this recipe a couple of times and it keeps getting easier and better !! i would not have ventured into making barfi had you not explained so thouroughly how to make it !!
    and that encouraged me to give it a try and i don’t regret it !!

    thanks for being so patient and thourough in your explanation of the recipes !5 stars

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