Besan Burfi | Besan Ki Barfi

Besan Burfi (Besan ki Barfi) is my go-to festive sweet - roasted gram flour slowly cooked with ghee and a perfectly timed sugar syrup, scented with cardamom and a hint of saffron. I love how these golden squares brighten a dessert tray and bring instant Diwali vibes. They're easy to pack, easy to share, and always the first to disappear when I pass them around to family and friends.

These melt-in-the-mouth dessert squares are full of flavor and nutrition, and I love making them year-round as a snack or treat. Besan ki Barfi is very similar to the Besan Ladoos. Instead of powdered sugar, these barfi squares are made with sugar syrup for their perfect fudge-like consistency.

I am super excited to share this Barfi with you; it is one of my favorite Diwali recipes! Also, since Besan Barfi stays well at room temperature, it makes for a perfect addition to Diwali gift packages.

How to make the Sugar syrup

Making perfect one-string consistency sugar syrup or "Chasni" is key in this besan barfi recipe. Here are my tips for making perfect syrup every single time, and these tips will also come in handy for other desserts like Rava Ladoo, Balushahi, or other Indian sweets that use sugar syrup.

• Use a heavy-bottomed saucepan to make the syrup. I use a 2-quart saucepan. If your saucepan is smaller or thinner, it may take you less time.
• Once the sugar dissolves and the syrup comes to a boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes.
• Check for one-string consistency. There are 2 ways to do this: First, the traditional way is to take out a few drops of syrup on a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb fingers, and you should see a string being formed between the two fingers. My biggest tip with this method is to allow the few drops of syrup to cool just a bit before you test it. The second method is to use a digital thermometer and dip it in the syrup, making sure it is not touching the bottom of the pan for accuracy. Once it reaches 220°F around 6 to 7 minutes, the syrup is ready.

Ingredient Notes

• Besan (gram flour): Use fine besan for a smooth, fudgy texture. Sift to remove lumps. Easily available at an Indian grocery store.
• Ghee: Fresh, homemade, good-quality ghee gives the best aroma. Measure melted ghee for accuracy.
• Sooji (semolina): A teaspoon or two of fine sooji adds a slight texture to the otherwise creamy besan ki barfi. You can easily make this Indian dessert gluten-free by skipping the sooji altogether.
• Sugar: Regular granulated sugar works. Aim for one-string (ek taar) consistency for the best burfi texture. And don't worry, I will tell you exactly how to make the sugar syrup below.

How to make Besan Barfi

Here is the step-by-step recipe. Scroll down at the end of this post for ingredient measurements and a printable recipe card.

• Melt ghee in a wide pan over medium heat. Add sooji and besan and roast on low heat for 30 to 35 minutes, stirring constantly. The besan will look very crumbly in the beginning. Keep stirring and breaking the lumps with the spatula as you keep roasting. The mixture will slowly start to melt after 15 minutes or so. Sometimes this step can take longer, so keep stirring on low heat. The mixture should start to feel lighter and aromatic. Make sure that it does not get too brown. Turn the heat off.

• Add cardamom and give a quick stir.

• Next, make the syrup. Add water, sugar, and saffron to a medium saucepan. Cook over medium heat, stirring until the sugar melts. Once the syrup comes to a boil, lower the heat. Simmer for 5 to 7 minutes or until the syrup comes to a one-string consistency. To check the consistency of the syrup, put a few drops of sugar in a bowl, allow it to cool. Then take the syrup between the index finger and thumb and open and close them gently a few times. You should feel stickiness and also a string being formed between the fingers as you pull them apart. The other way is to check using a digital thermometer and to make sure the syrup is at 220°F

• The besan mixture should be warm at this point. Add the syrup to the besan mixture and mix it well. Evenly spread the mixture using a silicone spatula on the parchment-lined tray.

• Sprinkle nuts on top and gently press down with the silicone spatula. Allow the mixture to cool down and the burfi to set for 30 minutes to 2 hours.
• Cut the burfi into 16 pieces.

Storing

Store at room temperature in an air-tight container for upto 2 weeks. You can also refrigerate for an extended shelf life.

Serving

Besan Burfi makes for a perfect dessert. You can also enjoy it as an afternoon snack with a cup of hot tea. Since the Besan burfi stays well at room temperature, it is perfect to pack for picnics or lunch boxes as a yummy treat.