Besan Burfi
Prep time
Cook time
Total time
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.
Author: Binjal Pandya
Recipe type: Dessert
Cuisine: Indian
Serves: 18-20
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.)
Instructions
- 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
Notes
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.
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.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/besan-burfi/