Besan Barfi Recipe

Ever found yourself in the mood for a dessert that’s as satisfying to make as it is to eat? Let me take you on a delightful culinary journey where nutty aromas and buttery sweetness define a perfect gram flour barfi, an Indian sweet that’s a feast for both the eyes and the taste buds.

I adore preparing Besan Barfi since it’s a delectable Indian treat that is not just tasty but also full of nutrients. With gram flour, ghee, and a hint of cardamom powder, I reach a new height of rich yet aromatic flavor.

I also love to toss in some finely chopped cashews for a slightly crunchy texture.

Besan Barfi Recipe Ingredients

• Gram Flour (besan): Rich in protein and fiber; adds dense texture.
• Ghee (clarified butter): Adds richness; provides healthy fats; enhances flavor.
• Sugar: Sweetens the dessert; source of carbohydrates.
• Cardamom Powder: Aromatic spice; enhances flavor; aids digestion.
• Cashew Nuts: Adds crunch; source of healthy fats and minerals.
• Pistachios (optional): Adds nuttiness; rich in fiber and antioxidants.
• Almonds (optional): Provides protein and healthy fats; enhances texture.

Besan Barfi Recipe Ingredient Quantities

• 2 cups gram flour (besan)
• 1 cup ghee (clarified butter)
• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cardamom powder
• 2 tablespoons cashew nuts, chopped
• 2 tablespoons pistachios, chopped (optional)
• 2 tablespoons almonds, chopped (optional)

How to Make this Besan Barfi Recipe

1. Melt the ghee in a pan with a heavy bottom over a medium flame.

2. Add the melted ghee to the gram flour (besan). Stir continuously and roast the flour over medium-low heat for about 15-20 minutes, until it turns golden brown and releases a nutty aroma.

3. In another saucepan, mix the sugar with the water. Using medium heat, occasionally stir the mixture until it reaches a completely clear state, indicating that the sugar has dissolved. Do not stop stirring if the mixture begins to boil—this is necessary to keep the bubbles from forming until the mixture reaches a one-string consistency (a small drop between your thumb and finger forms a single string).

4. After the sugar syrup is prepared, reduce the heat and pour the syrup with care into the mixture of besan that has been roasted. Stir incessantly to mix the syrup in evenly and to incorporate it well with the other elements.

5. Mix well after adding the powder of cardamom.

6. Continue cooking the mixture for 2-3 more minutes, until it thickens.

7. Take the pan off the heat and add the chopped cashew nuts, pistachios, and almonds. Stir them into the mix.

8. Immediately pour the mixture into a greased tray or plate and spread it evenly with a spatula.

9. Let the mixture cool a little before you cut it into squares or diamonds.

10. Allow the barfi to cool all the way down to set it completely, then remove the pieces from the tray and put them in an airtight container.

Besan Barfi Recipe Equipment Needed

1. Heavy-bottomed pan
2. Saucepan
3. Spatula
4. Mixing spoon
5. Greased tray or plate
6. Measuring cups
7. Measuring spoons
8. Cutting board
9. Knife

FAQ

• Can I use any other flour instead of gram flour?A traditional recipe mandates the use of gram flour (besan) on account of its singular texture and flavor. Substituting that with some other flour may markedly alter both the taste and the texture.
• Is it necessary to use ghee?Ghee is essential for the taste and texture of Besan Barfi, but for a lighter version, you could try using unsalted butter. However, the ghee makes the authentic taste best.
• How do I know when the mixture is ready to be set?The mixture is ready when it forms a single mass and starts leaving the sides of the pan as you stir. At this stage, it should also emit a nutty aroma.
• Can I omit nuts if I have allergies?Certainly, the nuts provide a nice crunch—that’s a given—but feel free to leave them out or swap in seeds (like pumpkin or sunflower) if you’re worried about tree or nut allergies.
• What is the shelf life of Besan Barfi?An airtight container can hold Besan Barfi for about 7-10 days at room temperature. For longer storage, keep it in the refrigerator.
• How can I make the barfi softer?To get a texture that is softer yet still retains its shape, add a touch more ghee, or reduce the cooking time slightly.

Besan Barfi Recipe Substitutions and Variations

Gram flour (besan):
Chickpea flour can be used as a substitute, but the taste and texture may differ somewhat.
Ghee:
Substitute with coconut oil or unsalted butter if you like a different flavor. Coconut oil can add a hint of coconut taste to the barfi.
Sugar:
For more robust, earthy sweetness, use jaggery. If you prefer a different flavor profile, coconut sugar is a good substitute.
Cardamom powder:
Substituting with cinnamon or nutmeg will lend a unique twist to the flavor, but will also alter it in a way that the traditionalists may not favor.
Cashew nuts:
You can substitute walnuts or pecans for the nuts in this recipe. You’ll get a different kind of crunch, plus a different, but equally delicious, nutty flavor.

Pro Tips

1. Roast the Flour Thoroughly: Ensure that the gram flour is roasted over medium-low heat until it becomes a deep golden brown and releases a nutty aroma. This step is crucial for removing the raw taste of the flour and developing the rich flavor of the barfi.