Besan burfi recipe Diwali Special
Besan burfi is a North Indian sweet made with gram flour, sugar, ghee and cardamom powder. This mouth melting & delicious burfi is a traditional festive delight. It is made mostly during festivals and celebrations. Besan burfi is made on the same lines as besan ladoo. Both these are made with essentially the same ingredients however the method of making is slightly different.
Ingredients
Besan – chickpea flour
Ghee – clarified butter
Sooji – extra-fine Semolina
Sugar
Water
Decoration & Flavors: Cardamom powder, coconut powder, rose petals and yellow-orange food color
Here are some Tips/Tricks to Keep in Mind:
- Kadai (Pan), I prefer a wide mouth non-stick pan to make this recipe.
- Low-Medium Heat, this is sooooo important, you need to roast the besan in low-medium flames to avoid burning and uncooked besan.
- Besan, we need smooth and fine quality besan and NOT Ladoo Besan (available in Indian stores).
- Ghee, we need plain ghee, NO Flavored or Old Brown Ghee (that results in dark shaded barfi).
- Sugar Syrup Mix (Chashni), this is what makes the barfi Hard or Soft. So we need 1 Thread Sugar Syrup (you can check tons of Youtube videos for that) 🙂
- If Sugar Syrup is Cloudy in Color: if your sugar syrup is cloudy that means it has impurities and you need to clear that by adding 2tbsp milk (1 cup sugar). Once you boil with 2tbsp milk, you will see dusty color froth on top while the mix bubbles. Simply remove that froth using a big spatula and paper towel.
- How to Fix Hard Barfi: this usually happens when the sugar syrup is not of 1 thread. Simply microwave the barfi. Add little milk powder and then set it again.
- How to Fix Soft Barfi: this is the easiest to fix, simply add more roasted flour + milk powder and set again.
How to make
- I start by whisking some ghee with besan and sooji (semolina). This mixes and breaks down the lumps that are formed by mixing dry-wet ingredients. Also, your besan is nicely incorporated with ghee.
- Now heat a pan/Kadai, add the besan-ghee mix and start roasting over low-medium flames.
- Keep whisking the roasted besan till you finally smell a nutty flavor coming from the roasted besan and it would also become richer in color (slightly dark orange-brown).
- Meanwhile, in another pot heat together sugar and water to make the 1 Thread Sugar syrup.
- Once the sugar syrup is made, I like adding the food color in it for an even look.
- Now add the roasted besan to the sugar syrup and turn the heat to medium.
- Keep whisking this mixture unless the texture begins to harden a little.
- Turn off the heat and transfer the mix to a greased pan.
- Add chopped almonds on top and leave outside or keep in the fridge for 30 minutes to set.
- Once set, slice the besan barfi and sprinkle coconut flakes and rose petals.
- Serve immediately or store in an air-tight container.
