Besan Barfi (Besan ki Chakki)
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 prepared with just a few basic ingredients - gram flour, ghee, sugar, and flavored with cardamom and saffron.
Servings: 25 pieces
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 9x9 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!
Video
Notes
Roasting: Avoid roasting the besan flour over high heat. The flour will burn and taste bad. Keep stirring continuously. Roast the flour until it turns brown, not yellow. If you don't roast it thoroughly, the besan will taste raw.
Sugar Syrup: 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.
Don't skimp on ghee: If you reduce the amount of ghee used, the barfi may not set properly. But do not add too much, either.
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 about 2-3 weeks. In warmer weather, though, it is best 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.
Nutrition
Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 10mg | Potassium: 126mg | Fiber: 2g | Sugar: 14g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg