Besan Barfi Video Recipe - Nitha Kitchen (2024)

November 5, 2015 By Sangeetha Priya 8 Comments

I made besan barfi, 3 weeks back for the very first time and stored in an air tight container for Diwali. Since the mysore pak recipe I have in the blog is reduced ghee version I tried this recipe similar to it and the

outcome is simply awesome. This burfi is very easy to make and a must to have sweet for Diwali :-). I have mentioned 8 Tbsp (1/2 Cup) ghee for this recipe but honestly 6 or 7 tbsp works well for this recipe. You can reduce ghee but do stick with the sugar

What is Burfi?

Burfi or Barfi is a popular milk based Indian sweet / fudge prepared during any important festival occasions like Deepavalli / Diwali, Holi, Rakhi etc. The texture of burfi is soft and melts in mouth because of the presence of milk and ghee. I have the plain halwai style Milk Burfi using instant milk powder. Its the base for most of the burfi, in that variations in ingredients for example replacing milk with milk powder or milk solids (khoya) or replace milk with nuts powder/besan/millet flour/coconut and enhancing the flavor with cardamom, cocoa, chocolate, rose essence, vanilla etc and also altering the sweetener leaves the world with several burfi varieties.

I have few collections in my space do check it out below

• Quick Milk burfi Using Instant Milk Powder
• No flour Jaggery Burfi / Dodha Burfi
• No Ghee Kaju Burfi
• Bakery Style Anjeer Stuffed Kaju Burfi
• Ragi Millet Chocolate Burfi
• Bournvita Burfi
• Maida Burfi
• Chana Dal Burfi

Besan Barfi Key Points

There are few key points to note before making, they are

• Roasting Gram Flour
• Perfect sugar syrup string consistency
• Right texture of burfi mixture before setting it
• Also don’t make more than the specified quantity at once, stirring burfi becomes tough if you do so.
• Do check the video tutorial for the clear Besan Burfi making process.

Talk about Ingredients

Sugar

I do use Raw Cane Sugar everyday, so does for the sweets and even for most of baking recipes. But here to get the besan color I used mix of cane sugar and organic white sugar in equal proportion.

How to make it Vegan

Use vegan butter based ghee/clarified butter for this recipe and use only raw cane sugar for the recipe. Also skip that optional milk powder.

Why Burfi is not setting?

There are couple of reasons if burfi is not set and sticky.

• If you are not up to the right sugar string consistency.
• If you have reduced too much sugar mentioned in the recipe.
• You have undercooked the burfi mixture.
• If you try to set a gooey burfi mixture before reaching right consistency.

What to do with unset burfi?

The burfi mixture should be non sticky and gather as a mass, if not it won’t set properly. After several hours if its not , and sticky to your hands I have few tips to overcome.

• Do make a small portion of sugar syrup with 1/4 cup sugar and 2 tbsp water.
• This syrup helps to melts the partially set, sticky or gooey burfi.
• Take the unset /sticky burfi mixture in a pan, warm it in low flame.
• Pour the prepared syrup (you no need to pour all), and keep mixing so the burfi melts and comes back to mixing consistency.
• Now stir the burfi mixture in low flame until it reaches the right consistency explained in video and the pictures below.

How to prepare the Burfi Tray

• The first method is adding the burfi mixture directly to the tray to set.
• For that grease a glass rectangle tray with ghee.
• Sprinkle slivered pistachios and start making burfi.
• Once burfi is set use sharp knife to cut and make squares.
• In this method burfi comes out clean with neat edges, refer Bournvita Burfi Recipe.
• If you are not convenient with using sharp knife over glass bowl do check the next method.

• For that grease the tray with ghee (pic 1).
• Later add a parchment paper, hang extra on sides to pull it out (pic 2) once burfi is set.
• Again add ghee over parchment paper (Pic 3) and sprinkle half of slivered pistachios (Pic 4).

How much this recipe yields?

I used a small rectangle box and made thick besan barfis. But if youlike to get thin burfi (refer bournvita burfi) use rectangle tray.

Besan Barfi Ingredients

Yields – 10-11 Burfis

Ingredients
Fine Besan Flour/Gram Flour – 1.5 Cups
Ghee – 1/2 Cup (even 7 Tbsp works)
Regular Sugar or mix of cane sugar & regular – 1.25 Cup
Water – 1/2 Cup Plus 2 Tbsp
Cardamom Powder – 2tsp ( powdered with sugar) OR
Kewra Water – 1tsp or Rose Flavor – 1/2tsp
Chopped Pistachios/Almond Nuts – 1/4 Cup
*Milk Powder – 1/4 Cup (Optional)
*If milk powder is grainy then powder it fine in food processor and continue.

How to make Sugar Syrup

• In a sauce pan add sugar (Pic 1).
• To that add water and bring it to boil (Pic 2).
• When sugar dissolve (in pic 3, its grainy) completely without grainy texture (Pic 4).
• When boils well & shines like shown in Pic 5, do start checking for one string consistency.
• Do check syrup between fingers, and only syrup gets cooled down it forms a string like shown in Picture 6.

• If the string doesn’t break and stretches in between your fingers that’s the right consistency.
• While checking do simmer or switch off the boiling syrup.

How to make Besan Barfi

• In a wide pan add sifted fine gram flour, dry roast flour for 8 minutes in low flame (pic 1).
• Later add ghee in batches (Pic 2) and roast flour in low flame for another 8 minutes.
• In low flame fry the mixture, after 8 minutes it should be like shown in picture 3 with big lumps.
• Break the lumps in ladle and keep frying for another 8-10 minutes by adding ghee in batches.
• So 23-25 minutes later after reserving 1-2 tbsp ghee, burfi mixture looks like shown in (Pic 4) and mix in low flame.
• Now add milk powder (optional) to it and mix well without lumps.

• You can make syrup while roasting the flour as well.
• If not and the syrup turned cold do warm and add to the besan flour mixture (Pic 5).
• You can add flavor right now as well.
• Stir all together in low flame (pic 6).
• Add half quantity of chopped nuts and continue stirring in low flame (Pic 7).
• When everything gathers together and leaves the pan (Pic 8), remove from flame.
• Right now when it sticks to pan (Pic 8) add the reserved ghee but its optional.
• Picture 8 is right consistency burfi mixture, also do watch the video tutorial at the end.
• Another way to check right burfi consistency is when rolled between fingers it forms ball without sticking (pic 10).
• In a prepared tray, drop the hot burfi mixture (Pic 9).
• Clean the pan & ladle using another spoon and add to the tray (Pic 11).
• Level the top using ghee coated spoon (pic 12).
• Also press lightly and let them cool in room temperature completely until set.
• For quick version you can refrigerate that sets soon.

How to Cut Besan Barfi

• When burfi touched with fingers is not sticky then its set.
• Do pull out the parchment paper out from the tray (pic 1).
• Peel the parchment gently like shown in Pic 2.
• Picture 2 shows the back of the well set besan burfi (Pic 2).
• Picture 3 shows the texture of perfectly harden burfi.
• Slice in to 6 pieces and each piece of inch length and width (pic 4).

See Also

Pumpkin-Spiced Mini Donuts and Cake Pops | Primal Palate | Paleo Recipes - Primal Palate | Paleo RecipesPan-Fried Pork Chops - No Flour and Low Carb Pork Chop RecipeClassic Coffee Cake Recipe

Besan Barfi Recipe Card