Besan ki burfi is a very popular mithai of north India. Usually besan ki burfi is made on auspicious occasions or during festivals, especially for weddings. Along with other sweets, besan ki barfi is also packed in sweet boxes and gifted to guests at weddings, family functions, etc.
Especially in north India, you will find besan burfi in shops outside all the temples as a ‘prasad’. It is truly something that everyone likes, even the Gods.:)
To make delicious besan ki burfi we need coarse gram flour, in north India it is called mota besan, which is easily available in groceries stores. To this we add khoya for a nice soft texture. Pure desi ghee and cardamom powder add a nice aroma and flavour to this mouthwatering delicious barfi and almonds give it a nutty taste. The recipe is very simple and easy!
Coarse besan – 1/2 kg
Khoya – 250 gm
Melted desi ghee – 150 ml
Badam – 15 to 20
Cardamom powder – 1/2 tsp
Sugar – 375 gm
Water – 125 ml
1. Chop badam into small pieces.
2. Grate khoya.
3. Grease a plate with ghee to set the burfi.
4. Heat ghee in a heavy bottom kadhai, add gram flour and sauté it on slow flame, keep stirring continuously.
5. Slowly, the colour of besan will change to golden yellow and give a nice aroma (it takes 25 to 30 minutes)
6. Now add khoya, keep stirring for 5 minutes, so that kyoya and besan blend together smoothely.
7. Switch off the flame and allow it to cool,
8. To make sugar syrup, take sugar and water in a heavy bottom pan or kadhai and cook on medium flame till sugar dissolves. Keep stirring.
9. Once sugar dissolves, cook the syrup on high flame till it starts to boil, now switch off the flame.
10. Add cardamom powder to the syrup and continue mixing.
11. Now add hot syrup to besan and khoya mixture, mix properly,
12. Transfer the mixture to a greased plate and spread evenly.
13. Keep the thickness of the barfi to half inch.
14. Sprinkle chopped badam (almonds) on barfi and press with your palms.
15. Allow it to cool. When it is only slightly warm put desired cut marks (square, rectangle, etc)
16. When it cools down completely, remove the barfi from tray and store in air tight container.
1. Because of khoya, this barfi does not have too much shelf life. After 2 or 3 days, store it in refrigerator only.
2. Instead of 150 ml ghee you can use 200 ml ghee.