Besan Burfi is a traditional Indian sweet made from gram flour (besan), sugar, ghee and spices. It has a fudge-like texture and is often flavored with cardamom.
Traditionally, besan burfi is made with chasni (sugar syrup) to give it a smooth, creamy consistency. However, it can also be made without chasni for a crumblier but fudge-like texture.
This besan burfi recipe uses no chasni and relies only on granulated or powdered sugar to sweeten it. It’s easy to make and comes together quickly.
This burfi has its origins in the Indian subcontinent and is a staple dessert in Northern India, especially in the states of Rajasthan, Gujarat, Punjab, and Uttar Pradesh during Diwali or special occasions. It is believed to have originated in the medieval era when sugar was expensive and hard to obtain. Cooks got creative with besan (gram flour) and jaggery as cheaper alternatives to make sweet dishes. Over time, refined sugar replaced jaggery as it became more widely available during the British colonial period.
This wonderful fudge-like sweet is made predominately with gram flour or chickpea flour (besan). Gram flour has a delightful nutty aroma and lends the burfi its characteristic grainy texture. When roasted, the flour develops deeper nutty notes that permeate through the burfi. Ghee is the traditional fat used, as it solidifies at room temperature, allowing the burfi to set.
Traditional besan burfi recipes call for a chasni or sugar syrup which is cooked until it reaches a thread-like consistency, but for this recipe you do not need to make chasni still it tastes amazing like authentic burfi.
Besan burfi is often flavored with cardamom powder which adds a lovely aroma and masks any slight bean flavor from the gram flour. Pistachios and almonds are popular additions too, providing crunch and visual appeal. The burfi is decorated with the nuts before cutting into square or diamond shapes.
This versatile sweet can be enjoyed as a snack, or after a meal. It has a dense, melt-in-the-mouth texture complemented by the fragrant spices. Besan burfi requires minimal ingredients but plenty of stirring to achieve the right fudge-like consistency. The extra effort is well worth it for this timeless Indian dessert.
Ingredients
• ½ cup Ghee
• 1 ½ cup Besan Chickpeas Flour
• ¾ cup Granulated sugar/1 cup Powdered Sugar
• ¼ tsp Cardamom Powder
• 1-2 tbsp Slivered Almond Pistachios
• 1 tsp Dried Rose Petals(opt.)
Method
1. Heat ghee in a pan. Add besan and roast it on low flame, continuously stirring with a spatula until golden brown and a light, fluffy but runny texture forms.
2. Switch off the flame and stir it for 2-3 mins. Then let it sit aside for another 2 mins. Do not let it cool down completely.
3. Add sugar and cardamom powder to the warm roasted besan and mix it well until all the sugar dissolves completely.
4. Grease a tray or line it with butter paper. Pour the besan mixture into it.
5. Spread slivered almonds, pistachios, and dried rose petals on top. Set it aside for 3-4 hours in a cool place, do not refrigerate.
6. Once set completely, cut into square or diamond shapes using a sharp knife.
7. The besan burfi is ready. Store the burfi pieces in an airtight container for up to 2 weeks.
Tips
• Roasting the besan is important for flavor. Don’t roast on high flame.
• Add 1-2 tbsp ghee while roasting the mixture if it seems dry.
• Stir continuously when adding besan to melted ghee or lumps may form.
• The longer you cook the mixture, the firmer the burfi will set.
• Let it cool completely or it may crumble when cutting.
• Store in an airtight container for up to 2 weeks.
- ½ cup Ghee
- 1 ½ cup Besan Chickpeas Flour
- ¾ cup Granulated sugar/1 cup Powdered Sugar
- ¼ tsp Cardamom Powder
- 1-2 tbsp Slivered Almond Pistachios
- 1 tsp Dried Rose Petals(opt.)
- Heat ghee in a pan. Add besan and roast it on low flame, continuously stirring with a spatula until golden brown and a light, fluffy but runny texture forms.
- Switch off the flame and stir it for 2-3 mins. Then let it sit aside for another 2 mins. Do not let it cool down completely.
- Add sugar and cardamom powder to the warm roasted besan and mix it well until all the sugar dissolves completely.
- Grease a tray or line it with butter paper. Pour the besan mixture into it.
- Spread slivered almonds, pistachios, and dried rose petals on top. Set it aside for 3-4 hours in a cool place, do not refrigerate.
- Once set completely, cut into square or diamond shapes using a sharp knife.
- The besan burfi is ready. Store the burfi pieces in an airtight container for up to 2 weeks
Add 1-2 tbsp ghee while roasting the mixture if it seems dry.
Stir continuously when adding besan to melted ghee or lumps may form.
The longer you cook the mixture, the firmer the burfi will set.
Let it cool completely or it may crumble when cutting.
Store in an airtight container for up to 2 weeks.
