Besan Barfi, also called Besan ki Chakki, is a delicious, fudgy, and melt-in-mouth traditional delight. Besan ki Burfi is a authentic sweet prepared with just a few basic ingredients - gram flour, ghee, sugar, flavored with cardamom and saffron.
Prep Time5 minutesmins
Cook Time35 minutesmins
Cooling tme3 hourshrs
Total Time40 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: besan burfi, besan ki barfi, besan ki chakki
Measure: I highly recommend measuring using a scale when making Indian sweets for best results. I have included gram measurements in the recipe. Select "Metric" below the ingredients to see measurements in grams.
Roasting besan
Grease a small baking tray 9x9 with ghee or line with parchment paper and spread the mixture into the tray and spread it evenly. Parchment paper is preferred as it makes it much easier to get the barfi out once it is set.
Melt ghee in a pan over medium heat.
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. 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 20-25 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. 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 medium flame. You can also add a few strands of saffron.
Let the sugar dissolve, will take around 3-4 minutes. Then lower the heat and let 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 (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 and then from that 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, and then 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 the top. And tap the tray on the counter couple of times to get the mixture to spread evenly. Garnish with thinly sliced almonds and pistachios.
Allow the barfi to settle 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 air-tight container. Enjoy!
Video
Notes
. Roasting: Avoid roasting the besan flour on high heat. The flour will burn and have a bad flavor. Keep stirring continuously. Roast the flour until it turns brown, not yellow. If you don't roast it thoroughly, you'll get a raw taste from the flour.Saffron: You can also add saffron strands for extra flavor. Add them to the sugar syrup. Do not skimp on ghee: If you reduce the amount of ghee used, the barfi may not set properly. But do not add too much too.Speed: After mixing the sugar syrup, you want to immediately transfer the mixture to the prepared dish for setting the barfi. If not done right away, the mixture can clump together, and it will be hard to transfer and set properly.Cutting: Make sure to use a sharp knife to cut the set burfi. Storing: You can store besan barfi at room temperature for approximately 2-3 weeks. In warmer weather, though, it is advisable to put it in the fridge after a week or so.Pro tip: Microwave it for 10 seconds while eating it, and it will taste incredibly fresh and tasty.