Besan Barfi, also called Besan ki Chakki, is a delicious, fudgy, and melt-in-the-mouth traditional Indian sweet. Besan ki Burfi is an authentic sweet made with just a few basic ingredients – gram flour, ghee, sugar, flavored with cardamom and saffron.
The Indian festival season is jam-packed with fun and delicious food! We make lots of sweets and snacks at this time of the year for Diwali, Navratri, and Ganesh Chaturthi.
This Besan Barfi is an Indian chickpea flour fudge that is a must-have for the festive season or any occasion in India.
Recently, I have been leaning into the traditional ingredient – besan (gram flour), and creating a lot of recipes with it.
I shared the Magaz or Magas recipe recently, a similar sweet delicacy, which is particularly popular in Gujarat. I also shared Besan Ladoo and Besan Halwa recipes.
Traditional besan burfi recipes need an understanding of sugar syrup consistency. If you are a beginner, my detailed explanation will help you learn it quickly. I’ve also mentioned lots of helpful tips and tricks.
The procedure for making besan barfi is simple, similar to almond barfi. If you follow all of the steps perfectly, you will have delicious barfi whose flavor lingers long after you eat it.
Serve this delicious dessert on a special occasion to treat yourself and your family. Oh…and a little secret: this besan ki burfi is the perfect little treat to enjoy with chai 😊.
Table of Contents
What is Besan Barfi?
Besan Barfi, also known as Punjabi Besan ki chakki, is an authentic Indian sweet prepared from gram flour, ghee, sugar, and cardamom. These squares aren’t just made during the festive season; people make them year-round in North India.
This recipe yields a wonderfully set besan burfi with a rustic nutty fragrance that melts in your mouth.
Difference between Magas and Besan Burfi
If you look at the Magas recipe, you will notice the ingredients to make Besan burfi are the same. However, there are slight differences.
- Magas is made with coarse gram flour, while besan burfi is typically made with regular fine flour.
- Powdered sugar is added to make magas, while a single-string sugar syrup is made for besan burfi.
- More ghee is added for magas as there is no water used. This makes magas have a softer texture than besan burfi, which is more like a set fudge (similar to chocolate).
Besan Barfi Ingredients
- Besan (Gram Flour): You can prepare this besan burfi with either regular or coarse besan flour (ladoo besan).
- Ghee: When cooking burfi, don’t scrimp on the ghee. Use store-bought ghee or make your own. I like to make ghee in the Instant Pot.
- Cardamom: It adds a delicious flavor to the burfi.
- Water & Sugar: You’ll need this to make sugar syrup.
- Saffron: I add some saffron strands to the sugar syrup, but this is optional.
- Garnish: You’ll need almonds and pistachios (optional).
Important Success Tips
Measure: When making Indian sweets, I highly recommend measuring using a scale for the best results. In the recipe, I’ve given measurements in grams.
Roasting: Avoid roasting the besan flour over high heat. The flour will burn and won’t taste good. Even though it requires some handwork, keep stirring constantly. Roast the flour until it becomes brown rather than yellow. It will take about 25-30 minutes. If you don’t roast it completely, the besan will taste raw.
Sugar Syrup: Cook the sugar syrup to the right consistency. Otherwise, the burfi might not set. If you overcook the syrup, the barfi can get hard. So be vigilant when making the sugar syrup. You want to get the one-string consistency for the sugar syrup.
Don’t skimp on ghee: If you use too little ghee, the barfi may not be set correctly. However, please don’t overdo it.
Speed: After mixing the sugar syrup, you want to immediately transfer the mixture to the prepared dish to set the barfi. If you don’t do this right away, the mixture can clump, making it difficult to transfer and set properly.
Cutting: When cutting the set burfi, make sure you use a sharp knife.
How to Make Besan Barfi?
There are just a few simple steps to make besan burfi. The main part is to roast the besan. This can take 25-30 minutes and does need a little hand work. But it is totally worth it.
Grease a small baking tray 9×9 with ghee or line with parchment paper. An 8×8 tray will work too. Parchment paper is preferable since it makes it much easier to remove the barfi once it has been set.
Roasting Besan
- In a pan over medium heat, melt the ghee.
- Add the gram flour to the pan and roast at a low-medium temperature. The mixture clumps at first. After about 10 minutes, it starts to loosen up. Continue stirring until the mixture has a nutty aroma and has darkened slightly in color.
- Continue stirring to keep the mixture from sticking to the bottom of the pan and from burning. It will take approximately 25-30 minutes.
- Turn off the flame. Continue stirring for 1-2 minutes more, as the pan is still hot, and we don’t want the flour to burn. Add the cardamom powder and stir gently. Now let the besan cool down while we make the sugar syrup.
Tip: I have included lots of images to show how the besan changes color. You want to achieve the perfect golden-brown color to ensure that the besan is roasted properly and not raw.
Make Sugar Syrup
- Add sugar and water to a pan and heat on a medium flame. You can also add a few strands of saffron.
- Let the sugar dissolve, which will take around 3-4 minutes. Then lower the heat and let the syrup simmer for 6-7 minutes until it reaches a one-string consistency. You can also use a thermometer to check that the temperature is 222°F (or 106°C). Turn off the heat. Do not overcook the syrup once one-string consistency is reached.
- To check one-string consistency without a thermometer: Take a few drops of syrup in a ladle, then place a drop of syrup between your thumb and index finger and check by pulling them apart a few times to see if a single string is formed for about a centimeter before it breaks.
Tip: It is important to cook the sugar syrup to the right consistency. Otherwise, the burfi might not set. If the syrup gets overcooked, the barfi can get hard. So be vigilant when making the sugar syrup.
Mix and Set
- The besan mixture should be lukewarm by now. Add the sugar syrup and mix well.
- Transfer the mixture immediately into the prepared tray and spread it evenly. Use a flat spatula to make it smooth on top. Tap the tray on the counter a couple of times to get the mixture to spread evenly. Garnish with thinly sliced almonds and pistachios.
- Allow the barfi to set for 2-3 hours. Depending on the weather, this can also take 4-6 hours.
- When the besan barfi has set, cut into squares or diamond shapes using a sharp knife.
- Remove gently so that they do not break. Serve immediately or store in an airtight container. Enjoy!
This besan burfi stays good at room temperature for up to 2-3 weeks. It is an excellent treat for kids and can be packed for on-the-go activities or lunch boxes.
How to Store?
Besan burfi can be kept at room temperature for approximately 2-3 weeks. In warmer weather, though, it is best to store it in the fridge after a week or so.
Pro tip: While eating, microwave it for 10 seconds to make it taste fresh and delectable.
Common Concerns
Why did my besan barfi not set?
This can happen if the sugar syrup is not cooked properly. It is important to check the one-string consistency or, even better, use a food thermometer to ensure that the syrup is cooked to the right consistency.
To try, you can roast the whole mixture again in a pan for a few minutes until it leaves the sides. Then, try to set the burfi again.
My besan burfi set properly, but it is very hard. Why?
This can happen if the sugar syrup is overcooked. The right consistency of the sugar syrup is important to make this burfi.
I hope you enjoy this delicious, authentic Indian besan sweet during the festive season.
Kalakand (Easy 30-Minute Recipe)
Gulab Jamun Custard Jars
Rava Ladoo (Suji Ladoo)
Gajar ka Halwa (Carrot Halwa)
Besan Barfi (Besan ki Chakki)
Video
Equipment
Ingredients
- 3 cups Gram flour (Besan)
- 1 cup Ghee
- 3/4 cup Water
- 1 1/2 cups Granulated Sugar, can add 1/4 cup more for sweeter taste
- 1 teaspoon Cardamom powder
- pinch Saffron (Kesar), optional
- 4-5 Almonds, sliced, for garnish
- 4-5 Pistachios, sliced, for garnish
Instructions
- Measure: I highly recommend measuring with a scale when making Indian sweets for the best results. I have included gram measurements in the recipe. Select "Metric" below the ingredient list to see measurements in grams.
- Grease a small 9×9 baking tray with ghee or line it with parchment paper. Parchment paper is preferred because it makes the barfi much easier to remove once it is set.
Roasting besan
- Melt ghee in a pan over medium heat.
- Add the gram flour to the pan and roast over low-medium heat. The mixture clumps at first. After about 10 minutes, it starts to loosen up. Keep stirring until the mixture smells nutty and has darkened slightly in color. Continue stirring to keep the mixture from sticking to the bottom of the pan and from burning. It will be done in about 25-30 minutes.
- Turn off the flame. Continue stirring for 1-2 more minutes, as the pan is still hot and we don't want the flour to burn. Mix in the cardamom powder and give it a stir. Now let the besan cool down while we make the sugar syrup.
Make sugar syrup
- Add sugar and water to a pan. Heat on a medium flame. You can also add a few strands of saffron.
- Let the sugar dissolve; it will take around 3-4 minutes. Then lower the heat and let the syrup simmer for 6-7 minutes until it reaches one-string consistency. You can also use a thermometer to check that the temperature is 222°F (106°C). Turn off the heat. Do not overcook the syrup once it reaches one-string consistency. To check one-string consistency without a thermometer: Take a few drops of syrup in a ladle, then place a drop of syrup between your thumb and index finger and check by pulling them apart that a single string is formed for about a centimeter before it breaks.
Mix and Set
- The besan mixture should be lukewarm by now. Add the sugar syrup immediately and mix well.
- Transfer the mixture into the prepared tray and spread it evenly. Use a flat spatula to make it smooth on top. Tap the tray on the counter a couple of times to get the mixture to spread evenly. Garnish with thinly sliced almonds and pistachios.
- Allow the barfi to set for 2-3 hours. Depending on the weather, this can also take 4-6 hours.
- When the besan barfi has set, cut into squares or diamond shapes with a sharp knife.
- Remove gently so that they do not break. Serve immediately or store in an airtight container. Enjoy!
It turned out perfectly. Thanks for the recipe!
I used the same measurements but the burfi became so soft
Hello SK, I wanted to check if you used a scale to measure the ingredients in the recipe? As I mentioned in the first instruction for barfi, measuring the ingredients really helps to get the best results. Sometimes the way each person measures with cups is different.
Also, you want to make sure to cook the sugar syrup to the right consistency. Otherwise, the burfi might not set and be too soft. You can try to roast the mixture again in a pan for a few minutes, and try to set it.
could i use coconut sugar instead or cane sugar?
Hi Caitlin – I have not tried with coconut sugar, but I think it will work fine.
Hello
You mentioned 1 cup ghee. Is the gner already melted or at room temperature?
Does the melted ghee yield 1 cup or we take 1 cup room temperature ghee then melt it?
Thanks
Hi Archana – I used 1 cup of room temperature ghee, as shown in the ingredients photo. I hope you enjoy the besan burfi!
Your recipes are worth trying. Seriously, I appreciate you. Great work.
Greetings to you! Has anyone made a chocolate version?
Maybe add 2 Tbsp Dutch cocoa powder , more butter and a little more sugar?
Thank you. Take care…
Hi Laura – I have not tried, but that could work well. I have this Chocolate Ladoo recipe if that is of interest – https://pipingpotcurry.com/chocolate-ladoo/