Besan Burfi with Condensed Milk
Soft, fudgy, and rich with the nutty flavor of roasted besan, this besan burfi with condensed milk is a delicious shortcut to homemade besan burfi. The condensed milk makes the burfi wonderfully creamy and means there is no sugar syrup to cook or fuss over!
This is one of my favorite Indian sweets with condensed milk. You just need 4 ingredients and about 20 minutes to make this easy burfi. Roast the besan and ghee, add in the condensed milk and cardamom, spread it out, and let it set. That’s really all there is to it. Perfect for your Diwali sweets table and for any other celebration.
Looking for more easy burfi recipes? Try my coconut saffron burfi, almond burfi, and chocolate burfi.
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Why You'll Love This Recipe
- Quick and easy. This besan burfi with condensed milk cooks in just about 20 minutes!
- Just 4 main ingredients. Besan, ghee, sweetened condensed milk, and cardamom are all you need for this besan burfi recipe with condensed milk.
- There is no sugar syrup. The condensed milk provides all the sweetness, so there is no syrup to cook or consistency to check.
- Perfect for celebrations. Make a batch for Diwali, festivals, or any of your celebrations.
Recipe Ingredients
Besan: Also called gram flour or chickpea flour, this is the base of this burfi. Roast it slowly in ghee until it gets golden brown and develops a deep, nutty aroma. This is the most important step for the best-tasting besan burfi.
Ghee: Adds richness and helps give the burfi its soft, fudgy texture. Use homemade ghee or good-quality store-bought ghee.
Sweetened condensed milk: This provides sweetness and creamy richness while helping the burfi come together quickly. Make sure you are using sweetened condensed milk and not evaporated milk. You can also try my homemade coconut condensed milk in this recipe.
Cardamom: Adds a warm, fragrant flavor that complements the roasted besan beautifully.
Nuts: These are optional, but I like to sprinkle the top of the burfi with chopped nuts before it sets, as I did for my easy besan burfi and kalakand.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Besan Burfi With Condensed Milk
Step 1: In a heavy-bottomed pan, heat the ghee.
Step 2: Add the besan and, on low heat, keep stirring and roast it for 10-12 minutes, until you get a nutty aroma and the flour has a nice toasty color.
Step 3: Add the condensed milk and cardamom powder. Mix well till you get a smooth mixture. This should take about 2-3 minutes. Turn the heat off.
Step 4: Transfer this mixture to a greased tray or thali. Sprinkle the nuts, if using, and press them down. Let the burfi cool for 30-40 minutes. Cut into squares and serve.
Top Tips
- Roast the besan or chickpea flour patiently. If the flour is not roasted well, it will have an unpleasant raw taste. So take your time and roast until the flour is lightly golden and you get a nutty aroma.
- The time taken to roast besan properly depends on the thickness of the pan you’re using and the intensity of heat.
- Keep the heat low; otherwise, the besan will turn dark and taste bitter. Also, at a lower temperature, the roast is more uniform.
- Besan tends to form lumps. Keep breaking them with your wooden spoon or spatula to roast evenly.
- If the burfi mixture feels too dry, whisk in a tablespoon or two of milk to adjust the consistency.
How To Store
Store this besan burfi with condensed milk in an airtight container at room temperature for 3-4 days. You can also refrigerate it for up to 2 weeks. Let it come to room temperature before serving.
Recipe FAQs
Why does my besan burfi taste raw?
Besan has most likely not been roasted enough. Roast it in ghee over low heat, stirring continuously, until it's golden and has a nutty aroma. Don’t rush this step. It makes a big difference to the flavor and taste of the burfi.
Why is my besan burfi with condensed milk too soft?
The mixture may not have been cooked long enough after adding the condensed milk. It needs to be cooked until a smooth, thick mixture forms. This usually takes just 2-3 minutes. If it's too soft, place the burfi in the refrigerator to firm up.
Why did my besan barfi turn hard?
Overcooking the besan and condensed milk mixture can cause this. You only need to cook the mixture until it thickens; otherwise, you’ll get hard, chewy burfi instead of soft and fudgy ones.
How long does this burfi with condensed milk take to set?
Usually, this takes 30-40 minutes. If your kitchen is too warm, it may take longer. You can also place it in the refrigerator to set faster.
More Indian Sweets Recipes You'll Love
Recipe
Besan Burfi With Condensed Milk
Ingredients
- 1 cup Besan/ Chickpea flour
- 4 tbsp Ghee
- 7 oz Sweetened condensed milk
- 1.5 tsp Cardamom powder
- 3-4 tbsp Almonds and pistachios, roughly chopped Optional
Instructions
- In a heavy-bottomed pan, heat the ghee.4 tbsp Ghee
- Add the besan and on low heat, keep stirring and roast it for 10-12 minutes, until you get a nutty aroma and the flour has a nice toasty color. While you are stirring, keep breaking up the lumps in the flour.1 cup Besan/ Chickpea flour
- Now add the condensed milk and cardamom powder. Mix well till you get a smooth mixture. This should take about 2-3 minutes. Turn the heat off. 7 oz Sweetened condensed milk, 1.5 tsp Cardamom powder
- Transfer this mixture to a greased tray or thali. Sprinkle the nuts, if using, and press them down.3-4 tbsp Almonds and pistachios, roughly chopped
- Let this cool for 30-40 minutes. Cut into squares and serve. Enjoy!
Notes
- Roast the besan or chickpea flour patiently. If the flour is not roasted well, it will have an unpleasant raw taste. So take your time and roast until the flour is lightly golden and you get a nutty aroma.
- The time taken to roast besan properly depends on the thickness of the pan you’re using and the intensity of heat.
- Keep the heat low; otherwise, the besan will turn dark and taste bitter. Also, at a lower temperature, the roast is more uniform.
- Besan tends to form lumps. Keep breaking them with your wooden spoon or spatula to roast evenly.
- If the burfi mixture feels too dry, whisk in a tablespoon or two of milk to adjust the consistency.
- Allow the besan barfi to set for 30-40 minutes before cutting into squares.
This was super easy to make and turned out beautifully. The whole family loved it!
The burfi looks so pretty and any mithai made with besan is a huge hit in my house 🙂
Natasha Author
Hain na? My family also loves all besan mithai! xoxo