This besan barfi recipe is easy, quick, and delicious! Hands down, the best besan sweet recipe - it needs 4 basic ingredients and some stirring. That’s all. And from Diwali to Rakhi, you have the fudgy goodness of besan ki barfi ready in no time!
People often ask me, "Why make besan burfi at home when it’s so easily available?" Because mithai is the very essence of Indian festivals and, for me, the best part. Diwali celebrations are simply not complete without sweet, fudgy, gooey besan burfi. Nothing beats the aroma, texture, and taste of roasting besan and ghee folded in the sweet fragrance of cardamom.
This particular besan barfi recipe was handed down to me from my mithai-loving parents, who made it every winter while I was growing up. One whiff and I'm transported to my mother's kitchen.
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TRY THIS BESAN BARFI RECIPE BECAUSE
Super easy to make.
You control the ingredients!
Each bite is pure bliss with a unique, authentic taste that’s not there in store-bought versions.
There are endless variations: jam-packed with dry fruits, mixed with semolina or coconut, light-colored, dark.
HOW TO MAKE BESAN BARFI RECIPE?
Step 1: Dry roast besan (chickpea flour) in a thick-bottomed pan over very low heat.
Step 2: Add ghee and cook for another 10–15 minutes, stirring constantly.
Step 3: Turn off the heat. Stir in sugar and cardamom powder.
Step 4: Transfer the besan ki barfi ka mixture to a greased ( or parchment-lined) plate or pan. Top with nuts of your choice.
Step 5: Cut into clean squares once it cools completely.
Final step: Dig into the most scrumptious, classic Indian dessert.
NOTES TO MAKE THE FUDGIEST BESAN BURFI?
The factors (ghee, besan, and temperature) of a good besan burfi are simple. But the failures (undercooked, overcooked, and burnt besan) are devastating. Here’s the trick to making a besan barfi that satisfies the soul.
- Roast on low-medium heat. At high heat, besan burns or roasts inconsistently.
- Besan lumps; use your wooden spoon or spatula to break them.
- Be patient. It’ll take 10–15 minutes for besan to be gloriously fragrant and lightly browned.
This is the most important step in all besan sweets recipes. You don’t want undercooked besan. It doesn’t taste good and puts your digestion out of service.
- Stir, stir, and stir constantly. Don’t let a phone call or Instagram steal your attention.
BESAN BURFI INGREDIENTS
Besan: Coarse or fine, both work in this besan barfi recipe. I prefer the latter (finer gram flour), as it gives the burfi a fudgier mouthfeel.
Ghee: Homemade or store-bought; use what’s convenient for you.
Sugar: Powdered sugar is what I used. Caster sugar will do. So will jaggery, although your barfi will have a darker hue, like my besan laddo.
Milk is not essential from a structural perspective. It’s to get the consistency right. If the mixture feels too dry, add a tablespoon or two of milk, one at a time. Mix it in after step 3 of the besan barfi recipe.
Cardamom: Every Indian mithai I make must have cardamom powder. That’s just how my taste buds see it. You can omit it. The burfi will still be delicious.
Nuts: It’s Diwali, so a little nutty decor is a necessity. Top with pistachios or almonds, or experiment with other ingredients instead.
MORE SWEETS WITH BESAN
Besan Burfi With Condensed Milk
OTHER EASY INDIAN DESSERT RECIPES
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this besan barfi recipe as much as we do!
📖 Recipe
Besan Barfi Recipe (Besan Burfi)
Ingredients
- 3.5 cups Besan/chickpea flour
- 1.5 cups Powdered sugar
- 1 1/4 cups Ghee
- 1.5 tsp Cardamom powder
- 4-5 tbsp Milk Optional
- 1/4 cup Pistachio or Almonds, sliced
Instructions
- Dry roast besan/ chickpea flour in a thick bottomed pan, over very low heat until fragrant and very lightly browned. This should take about 10-15 minutes.
- Add ghee and cook for another 10-15 minutes on very low heat, stirring constantly.
- Turn off the heat and stir in sugar and cardamom powder. If using milk, add a couple tablespoons and cook again just for 2-3 minutes on very low heat.
- Pour it into a greased pan and top with pistachio or almonds. Let cool completely before cutting it in small squares. Enjoy!!
Nutrition
soni says
how long should you let it cool before cutting?
Natasha Minocha says
Hi Soni, you can let th eburfi come to room temperature, then cut it. Hope this helps:)
Maria says
Hi Tasha,
These sweets look delicious. I've never used ghee before. I know that it's purer than butter, but is there any reason why I shouldn't use butter in this recipe instead?
Thank you,
Maria
Natasha Minocha says
Hello Maria, thank you for your interest in this recipe. So ghee has a higher smoke point than butter. This basically means that the you can cook with it at higher temperature and for longer, without the risk of burning it. The flavor profile for both ghee and butter are quite different. Typically usage of ghee enhances the flavors as it adds a lovely roasted nutty flavor and is richer than butter. That said, if you want to use butter, may I suggest purchasing while unsalted butter from an Indian grocery store. That should work well too. Hope this helps. I'd love to know how this recipe turns out for you. xx