Besan Ki Burfi (Gram Flour Fudge)
Besan ki barfi is sweet like candy and has a fudge like consistency its a dessert which is savoured by all. Made with roasted Besan, butter and sugar, it is then flavored with cardamom and garnished with nuts. Besan Burfi can be served any time of the day. In an Indian household, Burfies are served as cookies or chocolate.
Ingredients
- 1 cup besan gram flour
- 2 tbsp sooji samolina
- 1/4 cup almonds coarsely ground badam
- 6 tbsp melted unsalted butter ghee
- 1 cup sugar
- 1/2 cup water
- 8 cardamoms– shelled and seeds crushed
- 1 tbsp pistachios crushed for garnishing
Instructions
- Grease 8” flat plate and set aside.
- In a bowl mix besan and semolina, add about 3 tablespoons of butter mix it well by rubbing with fingers. Mix will become grainy; Let it sit for about 15 minutes.
- Put rest of the butter in frying pan over medium heat; add besan mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color.
- Add almonds and roast stirring continuously until the color has change to deep golden brown and also start to smell of the roasted basen, this should take another 6-7 minutes. Turn off the heat. We add the almonds later otherwise almonds will be over roasted.
- In a saucepan, boil the sugar and water together over medium heat until syrup is little less then 1 thread or 205 degrees F on a candy thermometer. Mix the syrup with flour mixture mix well and pore over greased plate.
- Sprinkle the sliced pistachios evenly over the top to garnish.
- Let Burfi cool it takes about 1 hours and cut into 1” squares.
Notes
Notes
If syrup is not right consistency Burfi can become very soft or very dry, in any case it is easy to fix.
Burfi is too soft: add little more almond powder or coconut powder. May be make them in ladoo a ball shape little smaller then golf ball and roll them in almond or coconut powder.
Burfi is very dry: sprinkle hot water as needed about 2-3 tablespoons over Burfi and mix it.
Besan Burfi also good for home made gift snack, some more suggestions Moog Dal Ladoo, Apple Coconut Burfi a perfect gift for vegan friend.
Tried this recipe?Let us know how it was!
Besan ki Burfi Recipe: How to make Besan ki Burfi
Besan ki Burfi, also known as Gram Flour Fudge, is a popular Indian dessert that is loved for its rich flavor and melt-in-your-mouth texture. Made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts, this sweet treat is a favorite during festivals, celebrations like Diwali or Party. Besan ki Burfi is relatively easy to make and requires only a few ingredients, making it a beloved homemade sweet in Indian households.
Benefits of Besan ki Burfi:
Simple Ingredients: Besan ki Burfi requires minimal ingredients that are commonly found in Indian kitchens, making it an accessible and budget-friendly dessert option. With just gram flour, ghee, sugar, and a few flavorings, you can whip up a batch of delicious Besan ki Burfi in no time.
Customizable: While the basic recipe for Besan ki Burfi is simple and straightforward, it can be customized to suit individual taste preferences. You can adjust the sweetness, flavorings, and texture of the burfi by varying the amount of sugar, adding different spices or essences, or incorporating nuts and dried fruits.
Other Variations of Barfi:
- Til ki Barfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
- Carrot Barfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
- Badam Barfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
- Coconut Barfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.
Tips for Making Perfect Besan ki Burfi:
- Roast the Gram Flour Well: Properly roasting the gram flour is essential for achieving the right flavor and texture in Besan ki Burfi. Roast the gram flour on low heat, stirring continuously, until it turns golden brown and aromatic.
- Use Fresh Ingredients: Use fresh and high-quality ingredients, especially ghee and nuts, for the best results. Fresh ghee has a rich and buttery flavor that enhances the taste of the burfi, while fresh nuts add crunch and texture.
- Be Patient: Making Besan ki Burfi requires patience and attention to detail. Cook the burfi mixture over low heat, stirring continuously, until it thickens and starts to leave the sides of the pan. This ensures that the burfi sets properly and has the right consistency.
- Cut Carefully: Once the Besan ki Burfi is set and cooled, cut it into neat squares or diamond shapes using a sharp knife. Dip the knife in warm water between cuts to prevent sticking and ensure clean edges.
FAQs:
Q: Can I store besan ki burfi?
A: Yes, you can store besan ki burfi in an airtight container at room temperature for up to a week. However, it’s best enjoyed fresh.
Q: Can I make besan ki burfi vegan?
A: Absolutely! You can substitute melted ghee with vegan butter or coconut oil to make it vegan-friendly.
Q: How do I fix besan burfi if it turns out too soft or too dry?
A: If the burfi is too soft, add a little more almond powder or coconut powder to thicken it. If it’s too dry, sprinkle some hot water over it and mix well to restore moisture.
Q: Can I make besan burfi without sugar?
A: While sugar is traditionally used to sweeten besan burfi, you can substitute it with jaggery or a sugar alternative like stevia for a healthier option.
In conclusion, besan ki burfi is a delightful Indian sweet that’s relatively easy to make and offers a myriad of variations to suit different preferences. Whether you’re celebrating a festival or simply craving a sweet indulgence, this timeless treat is sure to impress with its irresistible taste and aromatic essence.
Savitri
February 10, 2020 at 1:57 amMadam, it looks very nice. I have one doubt. Which candy thermometer and from where it may be bought? Good quality one as it is shown by you. Thanks and regards
Vijay Bharati
February 3, 2020 at 9:31 pmDelicious, easy to make recipe!! I used 2/3 cups of sugar for syrup.
Shereena V
August 26, 2018 at 7:48 amHi ma’am anyway to fix the hard Barfi? My Besan barfi became hard. Saw in others comments theirs too was hard. Would there be anyway to fix it please? Thank you.
Manjula Jain
August 27, 2018 at 1:45 pmShereena, it happens if syrup is too thick, too fix it grind the barfi sprinkle little hot water and make it in ladoo
Nancy
June 1, 2018 at 4:38 amMy Barfi was too crumbly and kept on breaking up when being cut.
Manjula Jain
June 1, 2018 at 5:00 pmNancy, sugar syrup was too thick
simran
March 24, 2016 at 8:51 amThanks but wait for ur reply to set it soft
harmeet
September 12, 2017 at 4:33 pmcan we use margarine instead of ghee
Manjula Jain
September 14, 2017 at 11:16 pmHarmeet, I will not suggest this
Jia
September 7, 2014 at 7:22 amSo I want to understand, do we need to start the sugar syrup after the mixture is fully roasted or in parallel? So we can mix and pour it soon after the mixture is done? That part is not very clear .
G
July 1, 2014 at 10:05 pmI made this burfi today and it tastes like the besan was not roasted enough I can taste besan raw in it, is there anything I can do to fix it or is it too late?
Manjula Jain
July 1, 2014 at 11:57 pmG, sorry it is too late
Ramanjeet kaur
January 24, 2014 at 5:18 pmCan you please tell me ingredients in grams?
rashmi roy
December 14, 2013 at 9:05 amdear aunty,
it was really yummy…………… and tasty. My husband was so happy after eating it I cannot tell u. Thanks a lot again for sharing such a wonderful recipie
Praseetha
November 3, 2013 at 9:17 amHello Aunty,
It turned out awesome for me..the consistency was perfect..also i don’t feel guilty of having so much of ghee in each piece i enjoy..
Thanks Ma’am..your team is doing a great job.
Thanks,
Praseetha
jamal
October 28, 2013 at 5:06 amI made this recipe last night, it did not settle and is still very sticky when I try to cut it. Is there anything I can do after to help it harden?
Manjula Jain
October 28, 2013 at 7:07 pmJamal, I don’t understand why it should be sticky, any way let’s try to fix. Try mixing 2-3 tablespoons of coars almond powder with the burfi and then make them in rounds like ladoos. I will like to know if it helped.
shalu
October 20, 2013 at 9:32 pmSame happened with me…adding sugar syrup made it turn into a hard stone…my mom said that the amount of ghee was less in it..instead of 6 tsp add exactly half amount of ghee of the besan which means half cup of ghee..u can try it…it didn’t take the pain again…n m not very happy with the above recepie:(
Manjula Jain
October 20, 2013 at 10:17 pmShalu,
I think syrup was to thick.
zeenath
October 6, 2013 at 7:05 amthank you
Kavitaks
May 6, 2013 at 5:02 amHello Maam
Can i skip adding sooji in the barfi? What role does it play?
I was looking at a gluten free recipe hence i cannot add sooji. Please advise….
Manjula Jain
May 8, 2013 at 6:18 amKavitaks,
Sooji, you can skip but sooji gives a nice texture to the burfi
mini
April 5, 2013 at 10:31 ami made this and as soon i addded sugar syrup it turned into big beasn hard stones like. i did use a thermomeer i got yesterday,was it a wrong thermometer i used or something else.Thanks