Last Updated on 3 months by Neha Deshmukh

Besan Burfi Recipe – Easy Gram Flour Sweet With Sooji & Cardamom

Introduction

Oh, Besan Burfi! This sweet holds such a special place in my heart. It’s the kind of dessert my nani (grandmother) would make for every festival, and the aroma alone would fill the entire house with warmth. It’s surprisingly easy to make, and honestly, nothing beats a bite of this melt-in-your-mouth goodness with a cup of chai. I’m so excited to share my version with you – it’s a classic recipe with a few little tips I’ve picked up over the years to make it extra special.

Why You’ll Love This Recipe

This Besan Burfi recipe is a winner for so many reasons! It’s relatively quick to put together – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. The combination of gram flour, ghee, and cardamom is just divine. Plus, the addition of sooji gives it a lovely, slightly grainy texture that I absolutely adore. It’s a guaranteed crowd-pleaser, and honestly, it’s just pure comfort food.

Ingredients

Here’s what you’ll need to make this delicious Besan Burfi:

• 1 cup besan (gram flour) – about 100g
• ½ cup ghee – about 115g (plus 2 tbsp for greasing)
• 1 tbsp sooji (rava) – about 10g
• 2 pinches cardamom powder – about ½ tsp
• 1 ¼ cup + 2 tbsp sugar – about 250g + 30g
• ¾ cup water – about 180ml

Ingredient Notes

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

Besan (Gram Flour): Choosing the Right Type

Using good quality besan is key. Look for a bright yellow color – that indicates freshness. I prefer a finely milled besan for a smoother burfi, but a slightly coarser one works too, giving a bit more texture.

Ghee: The Importance of Quality & Clarified Butter Variations

Ghee is essential for that rich, authentic flavor. Traditionally, we use homemade ghee, but good quality store-bought ghee works wonderfully too. If you’re in a pinch, you can use clarified butter, but the flavor won’t be quite the same.

Sooji (Rava): Texture and Regional Uses

Sooji, or semolina, adds a lovely texture to the burfi. It’s not always included in every recipe, but I find it adds a nice bite. Different regions in India have slightly different preferences – some like it super smooth, others prefer a bit of texture.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. If you’re using store-bought, make sure it’s relatively fresh – the flavor fades over time.

Sugar & Water: Achieving One-String Consistency

We’re making a sugar syrup, and getting the consistency right is crucial. We want “one-string consistency” – more on that in the instructions! Using regular granulated sugar is perfect for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sieve the besan: This is a super important step! Sifting ensures a smooth, lump-free burfi. Trust me, it’s worth the extra minute.
2. Roast the besan: Melt the ghee in a heavy-bottomed pan over low heat. Add the sifted besan and mix well to combine. Roast for 12-15 minutes, stirring constantly to prevent burning. The mixture will turn golden brown and give off a lovely nutty aroma.
3. Add the sooji: Stir in the sooji and continue roasting for another 2-3 minutes. Keep stirring!
4. Make the sugar syrup: While the besan is roasting, combine the sugar and water in a separate saucepan. Bring to a boil and cook until you reach one-string consistency. (We’ll talk about how to check that in the tips section!)
5. Combine & Cook: Carefully pour the hot sugar syrup into the roasted besan mixture. Add the cardamom powder and cook for another 2 minutes, stirring continuously, until the mixture thickens and starts to come together.
6. Set the Burfi: Grease a plate with ghee. Pour the mixture onto the greased plate and spread it evenly. Gently press down with a spatula or the back of a spoon. Sprinkle with chopped pistachios or almonds.
7. Cool & Cut: Let the burfi cool for about 30 minutes before cutting it into squares. It will firm up as it cools.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Besan Burfi:

• Roasting the Besan: Avoiding Burning & Achieving the Right Color: Low and slow is the key! Keep the heat low and stir constantly. You want a golden brown color, not burnt besan.
• Sugar Syrup Consistency: A Visual Guide: To check for one-string consistency, take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken string, it’s ready!
• Setting the Burfi: Ensuring Clean Cuts: Make sure the plate is well-greased. This will prevent the burfi from sticking and make it easier to cut.

Variations

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

• Vegan Besan Burfi: Substitute the ghee with a vegan butter alternative. It won’t have quite the same flavor, but it’s a great option for those avoiding dairy. My friend, Priya, swears by using coconut oil!
• Gluten-Free Besan Burfi: This recipe is naturally gluten-free! Just double-check that your besan and sooji are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: Adding More Cardamom or Other Spices: Feel free to add a pinch of nutmeg or a tiny bit of saffron for a different flavor profile. I sometimes add a tiny bit of ginger powder for a warming touch.
• Festival Adaptations: Diwali, Holi, and Other Celebrations: This burfi is perfect for any celebration! During Diwali, I like to add a few silver vark (edible silver leaf) for a festive touch.

Serving Suggestions

Besan Burfi is delicious on its own, but it’s even better with a cup of hot chai! It’s also lovely served with a glass of cold milk.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days. It can also be stored in the refrigerator for up to a week, but it might become a little firmer.

FAQs

Let’s answer some common questions:

What is the best type of besan to use for burfi?

A finely milled besan is ideal for a smooth texture, but a slightly coarser one works too. Look for a bright yellow color.

How do I know when the sugar syrup has reached one-string consistency?

Take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken string, it’s ready.

Can I make besan burfi without sooji?

Yes, you can! It will be a bit softer in texture, but still delicious.

How can I prevent the burfi from becoming too hard?

Don’t overcook the besan or the sugar syrup. Also, store it in an airtight container to prevent it from drying out.

What is the shelf life of homemade besan burfi?

It will stay fresh for up to 5 days at room temperature, or up to a week in the refrigerator.