Last Updated on 2 months by Neha Deshmukh

Besan Burfi Recipe – Walnut & Cardamom Indian Sweet Treats

Introduction

Oh, Besan Burfi! This is the sweet that instantly transports me back to my grandmother’s kitchen. I remember watching her expertly roast the besan, the aroma of cardamom filling the entire house. It’s a classic Indian sweet, and honestly, it’s much easier to make than you might think. This recipe is my take on her traditional method, with a delightful crunch from walnuts and a warm, fragrant touch of cardamom. You’ll absolutely love it!

Why You’ll Love This Recipe

This Besan Burfi is more than just a sweet treat; it’s a little piece of Indian tradition. It’s perfect for festivals, celebrations, or just a cozy afternoon with chai. It’s relatively quick to make, requires minimal ingredients, and the result is a melt-in-your-mouth, utterly delicious burfi that everyone will adore. Plus, who can resist the combination of nutty walnuts and aromatic cardamom?

Ingredients

Here’s what you’ll need to create this magic:

• 2.5 cups Chickpea Flour (Besan) – about 280g
• 4 Tbsp Oil – about 60ml
• 4 Tbsp Unsalted Butter – about 56g
• 1 cup Walnuts – about 140g, finely chopped
• 0.25 tsp Cardamom Powder – about 1.25g
• 14 oz Sweetened Condensed Milk – about 400g

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Chickpea Flour (Besan) – Types & Quality

Besan is the star of the show, so quality matters. You want a finely milled besan that’s bright yellow in color. There are different types – some are coarser, others finer. I prefer a finer grind for a smoother burfi.

Oil – Choosing the Right Oil for Roasting

Any neutral-flavored oil will work for roasting the besan. Sunflower oil, vegetable oil, or even refined coconut oil are all good choices. Avoid strongly flavored oils like olive oil, as they’ll impact the taste.

Unsalted Butter – The Role of Fat in Texture

Unsalted butter adds richness and a lovely texture to the burfi. Using unsalted allows you to control the sweetness. You can substitute with ghee for a more traditional flavor, but butter works beautifully too!

Walnuts – Regional Variations & Substitutions

Walnuts add a wonderful crunch and nutty flavor. My family always used walnuts, but you can easily substitute with almonds, pistachios, or cashews – or even a mix! Just make sure they’re finely chopped.

Cardamom Powder – Fresh vs. Ground & Aroma

Cardamom is essential for that authentic Indian flavor. Freshly ground cardamom is always best – the aroma is incredible! If you’re using store-bought powder, make sure it’s relatively fresh. A little goes a long way!

Sweetened Condensed Milk – Quality & Consistency

The quality of your sweetened condensed milk will affect the final texture. Choose a good brand that’s thick and creamy. Avoid anything watery or separated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil and butter in a non-stick pan over low flame. This is important – low and slow is the key to perfectly roasted besan.
2. Add the sifted besan to the pan. Now, the work begins! Roast the besan for about 15 minutes, stirring constantly to prevent lumps and burning. It will start to change color and give off a lovely nutty aroma.
3. Once the besan is nicely roasted, mix in the finely chopped walnuts and cardamom powder. Stir well to combine.
4. Pour in the sweetened condensed milk. Now, keep stirring! Blend everything together until it’s fully combined and forms a smooth, slightly thick mixture.
5. Transfer the mixture to a greased tray lined with parchment paper. This prevents sticking and makes it easy to lift out the burfi later.
6. Using a greased steel bowl or ladle, flatten the mixture into a ¼-inch layer. Make sure it’s even for uniform pieces.
7. Refrigerate for 15-20 minutes, or until the burfi is set. Patience is a virtue here!
8. Finally, cut into diamond-shaped pieces using a pizza cutter or sharp knife. And… enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe foolproof:

Achieving the Perfect Texture

The texture should be smooth and melt-in-your-mouth, but not too soft. Roasting the besan properly is crucial for this.

Preventing Sticking & Burning

A good non-stick pan, constant stirring, and low heat are your best friends. Don’t walk away from the pan while roasting!

Roasting Besan to Perfection

The besan is perfectly roasted when it turns a light golden brown and gives off a strong, nutty aroma. It shouldn’t smell raw.

Ensuring Even Setting

Make sure the mixture is spread evenly in the tray for uniform thickness and setting.

Variations

Want to switch things up? Here are a few ideas:

Vegan Besan Burfi

Substitute the butter with a vegan butter alternative and ensure your condensed milk is plant-based. Coconut condensed milk works well!

Gluten-Free Confirmation

This recipe is naturally gluten-free, as besan is made from chickpeas.

Spice Level Adjustment – Adding a Hint of Saffron

For a touch of luxury, add a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture. My aunt always did this for special occasions!

Festival Adaptations – Diwali, Holi, & Special Occasions

This burfi is perfect for any Indian festival. During Diwali, I like to arrange the pieces in decorative patterns.

Nut Variations – Almonds, Pistachios, Cashews

Feel free to experiment with different nuts. Almonds and pistachios are particularly delicious.

Serving Suggestions

Besan Burfi is best enjoyed at room temperature. Serve it with a cup of hot chai or a glass of cold milk. It’s also lovely as part of a larger Indian sweets platter.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What is Besan Burfi?

Besan Burfi is a traditional Indian sweet made from chickpea flour (besan), sugar, and ghee or butter. It’s known for its smooth, melt-in-your-mouth texture and delicious flavor.

Can I make Besan Burfi without condensed milk?

Yes, you can! You’ll need to make a sugar syrup using sugar and water, and add it to the roasted besan. It’s a bit more involved, but still delicious.

How do I know when the besan is perfectly roasted?

The besan should turn a light golden brown and have a strong, nutty aroma. It shouldn’t smell raw.

Can I add other nuts or dry fruits to this recipe?

Absolutely! Feel free to add raisins, chopped dates, or any other nuts you like.

How long does Besan Burfi stay fresh?

Besan Burfi stays fresh at room temperature for up to 5 days, or in the refrigerator for up to a week.