Besan ki Barfi Recipe – Traditional Indian Sweet with Gram Flour & Ghee

This classic treat is often prepared during Indian festivals like Diwali, Raksha Bandhan, and Holi, Preparing Besan ki Barfi or is a labor of love, requiring a slow roasting process to bring out the besan’s deep, golden color and earthy flavor. Once the besan is perfectly cooked, it's combined with sugar and aromatic spices, like cardamom, and sometimes garnished with almonds, pistachios, or cashews for added crunch and richness. Now, Let's make Besan ki Barfi with SK in a simple and easy way.

🕒 Recipe Details:

Recipe Name: Besan ki Barfi
Cuisine: Indian
Course: Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 pieces

📑 Ingredients For Besan ki Barfi:

2 cups gram flour (besan)

1 cup ghee (clarified butter)

1 cup sugar

1/2 cup water

1/2 teaspoon cardamom powder

Chopped almonds and pistachios for garnish (optional)

🫕How to Make Perfect Besan ki Barfi at home step - by- step Recipe:

Step 1. Prepare the Sugar Syrup:

In a saucepan, combine sugar and water. Heat over medium flame, stirring until the sugar dissolves completely.

Boil the syrup until it reaches a "one-string" consistency. To test, place a drop of syrup between your fingers and check if it forms a single thread when pulled apart. Set the syrup aside.

Step 2. Roast the Besan:

In a heavy-bottomed pan or kadhai, heat the ghee over low to medium flame.

Add the gram flour (besan) to the melted ghee. Stir continuously, roasting the besan until it turns golden brown and releases a nutty aroma (about 20-25 minutes). Be careful not to let it burn, as this affects the flavor.

Step 3. Combine the Mixture:

Once the besan is well-roasted, reduce the heat to low and slowly add the prepared sugar syrup to the besan mixture. Be cautious as the mixture may splutter.

Stir continuously to blend the sugar syrup evenly into the roasted besan. Add the cardamom powder and mix well.

Step 4. Set the Barfi:

Pour the mixture into a greased tray or a square dish, spreading it evenly to the desired thickness.

Smooth the surface with a spatula. Garnish with chopped almonds and pistachios, pressing them gently into the barfi.

Cut and Serve

Let the barfi cool for 1-2 hours or until it sets completely.

Once set, cut into square or diamond shapes. Carefully remove the pieces from the tray and serve.

.📦 Storage

Store in an airtight container at room temperature for up to 7 days.
Avoid refrigeration—it may harden the barfi

🧑‍🍳 Expert Tips For Perfect Barfi:

1. Roast Slowly:

Take your time roasting the besan. Roast on a low to medium flame and stir continuously to avoid burning. Proper roasting brings out the rich, nutty flavor and golden color essential for a delicious barfi.

2. Use Fresh Ghe

:For the best taste, use fresh ghee as it enhances the aroma and richness of the barfi. Old or reused ghee may affect the flavor.

3. Check Sugar Syrup Consistency:

Make sure to achieve a "one-string" consistency for the sugar syrup. This helps the barfi set properly and prevents it from being too soft or crumbly.

4. Avoid Moisture:

Make sure there’s no moisture in the pan or utensils, as it can affect the texture of the barfi and may prevent it from setting.

5. Cardamom Flavor:

For a more intense cardamom flavor, grind fresh cardamom pods instead of using pre-ground powder. Add it toward the end of roasting to retain the aroma.

6. Garnish Before Setting:

Sprinkle the chopped nuts immediately after spreading the mixture in the tray so they adhere well before the barfi cools down and hardens.

7. Cool Completely Before Cutting:

Allow the barfi to set and cool fully before cutting it into pieces. This will give you clean, smooth slices without crumbling.

8. Storage Tips:

Store barfi in an airtight container at room temperature to keep it fresh and maintain its texture.

Avoid refrigeration as it can make the barfi hard.

💥 FAQs About Besan ki Barfi:

Q.1 Why is my Besan de Barfi not setting properly?

If your barfi isn't setting, it’s likely due to the sugar syrup not reaching the right consistency. Make sure to achieve a "one-string" consistency for the sugar syrup, as this helps the barfi hold its shape. Also, ensure you’ve roasted the besan thoroughly to remove excess moisture.

Q.2 How do I know when the besan is roasted enough?

You’ll know the besan is ready when it turns a golden brown color and emits a strong, nutty aroma. This can take about 20-25 minutes on a low flame. Stir continuously to prevent burning.

Q.3 Why does my barfi taste raw or bitter?

If the barfi tastes raw or bitter, the besan might not have been roasted fully. Make sure to roast the besan slowly over a low flame, stirring constantly, until it turns golden brown.

Q.4 Can I reduce the amount of ghee in the recipe?

While it’s possible to reduce ghee slightly, ghee is essential for the flavor and texture of Besan de Barfi. Using less may affect its smoothness and ability to set. If you prefer a lighter version, try to keep at least 3/4 cup of ghee for good results.

Q.5 How do I prevent the besan from burning while roasting?

Use a heavy-bottomed pan or kadhai and cook on a low to medium flame. Stir continuously to ensure the besan roasts evenly. Avoid high heat, as it can cause the besan to burn.

Q.6 Why did my barfi turn out too hard or crumbly?

If the barfi becomes too hard, it may be due to overcooking the sugar syrup or the barfi mixture after adding the syrup. Once the sugar syrup reaches "one-string" consistency, mix it with the roasted besan and remove from heat to prevent overcooking.

Q.7 Can I use jaggery instead of sugar?

Yes, jaggery can be used, but the barfi’s texture and flavor may differ slightly. Melt the jaggery with a little water and add it to the roasted besan. Adjust the consistency carefully, as jaggery syrup can make the barfi softer.

Q.8 How do I store Besan de Barfi?

Store barfi in an airtight container at room temperature. It can last up to a week. Avoid refrigeration, as it can make the barfi hard and alter its texture.

Q.9 Why did my Besan ki Barfi turn out sticky?

Sticky barfi usually means the sugar syrup was not cooked to the correct consistency. Make sure the syrup reaches a “one-string” consistency before adding it to the roasted besan mixture. This helps the barfi set properly.

Q.10 What should I do if my barfi is too soft and not setting?

This can happen if the sugar syrup is too thin or if the mixture wasn't cooked long enough after adding the syrup. To fix it, try heating the mixture again for a few more minutes, then spread it to set.

Q.11 How long should I roast the besan?

Roast the besan on a low flame for about 20-25 minutes, or until it turns golden brown and has a strong, nutty aroma. Constant stirring is essential to avoid burning.

🎉 Summary on Besan ki Barfi:

Besan ki Barfi is more than just a sweet. it’s a celebration of tradition, flavor, and love. With just a few basic ingredients and a little patience, you can create this delightful Indian mithai right in your kitchen. Whether it's Diwali, Raksha Bandhan, or just a sweet craving, this barfi will surely bring joy to your family and guests.

Tried this recipe? Share your thoughts in the comments and let us know how it turned out! If you loved it, don’t forget to share it with friends and family