Authentic Besan Burfi Recipe – Cashew & Saffron Indian Sweet

Neha DeshmukhRecipe Author
Ingredients
4
Person(s)
  • 1 cup
    besan
  • 1 cup
    milk
  • 0.33 cup
    cashew nuts
  • 1 cup
    sugar
  • 0.33 cup
    ghee
  • 1 count
    Edible camphor
Directions
  • Sift gram flour (besan) for a smooth texture.
  • Pulse cashews into a powder (ensure they are at room temperature).
  • Add saffron strands to a cold pan with a tablespoon of milk.
  • Pour room-temperature milk into the pan (do not use hot milk).
  • Gradually mix the sifted besan into the milk until the mixture is lump-free.
  • Stir in the sugar thoroughly until dissolved.
  • Cook the mixture on low heat for 10-15 minutes, stirring continuously to prevent sticking.
  • Gradually add ghee (1/3 to 1/2 cup) while continuing to cook.
  • Incorporate the cashew powder and cook for another 2-3 minutes.
  • Mix in edible camphor (optional) just before removing from the heat.
  • Transfer the mixture to a greased tray, let it cool completely, and then cut into pieces.
Nutritions
  • Calories:
    280 kcal
    25%
  • Energy:
    1171 kJ
    22%
  • Protein:
    5 g
    28%
  • Carbohydrates:
    38 mg
    40%
  • Sugar:
    30 mg
    8%
  • Salt:
    15 g
    25%
  • Fat:
    12 g
    20%

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Burfi Recipe – Cashew & Saffron Indian Sweet

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 a classic Indian sweet, and honestly, it’s easier to make than you might think. Today, I’m sharing my go-to recipe for a truly authentic Besan Burfi, packed with the delicate flavors of cashew and saffron. You’ll love it!

Why You’ll Love This Recipe

This Besan Burfi isn’t just sweet; it’s an experience. It’s melt-in-your-mouth goodness with a beautiful, slightly nutty flavor. The saffron adds a gorgeous color and a subtle floral aroma that elevates everything. Plus, it’s perfect for gifting or enjoying with a cup of chai. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this delightful treat:

  • 1 cup Besan (Gram Flour/Kadalai Maavu)
  • 1 cup Milk
  • 1/3 cup Cashew Nuts
  • 1 cup Sugar
  • 1/3 – 1/2 cup Ghee (Clarified Butter)
  • Tiny pinch of Edible Camphor (optional)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Besan (Gram Flour) Varieties

There are different types of besan available. I recommend using a fine, pale yellow besan for the best texture. It’s sometimes labeled “chana flour.” Avoid darker besan, as it can give the burfi a slightly bitter taste.

Cashew Quality & Preparation

Use good quality, whole cashews. They add a lovely richness. We’re going to pulse them into a powder, so make sure they’re at room temperature for easier grinding.

Saffron – The Key to Flavor & Color

Don’t skimp on the saffron! It’s what gives this burfi its signature color and delicate flavor. A little goes a long way. I like to bloom mine in a tiny bit of warm milk to really release the color.

Ghee – Choosing the Right Kind

Ghee is essential for that rich, traditional flavor. Homemade ghee is amazing if you have the time, but good quality store-bought ghee works perfectly too. Look for ghee that smells fragrant and has a golden color.

Edible Camphor – Traditional Use & Alternatives

Edible camphor (pachai karpooram) is a traditional ingredient, adding a subtle cooling sensation. It’s optional, and some people prefer to omit it. If you don’t have it, don’t worry – the burfi will still be delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, sift your besan. This is super important for a smooth burfi. We don’t want any lumps!
  2. Next, pulse the cashews in a food processor until they become a fine powder. Set aside.
  3. Now, take a cold pan and add your saffron strands. Pour in the room-temperature milk – avoid hot milk, as it can affect the saffron’s color.
  4. Gradually add the sifted besan to the milk, whisking constantly to prevent lumps. Keep stirring until everything is well combined and smooth.
  5. Stir in the sugar until it’s completely dissolved.
  6. Place the pan on low heat. This is where patience comes in! Cook the mixture for about 10 minutes, stirring continuously. Seriously, don’t stop stirring!
  7. Now, start adding the ghee, a little at a time (about 1/3 to 1/2 cup). Continue cooking and stirring.
  8. Once the ghee is incorporated, add the cashew powder and cook for another 2 minutes.
  9. If you’re using it, mix in the tiny pinch of edible camphor.
  10. Finally, pour the mixture into a greased tray (I use parchment paper for easy removal). Let it cool completely, then cut into squares or diamonds.

Expert Tips

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

Achieving the Perfect Texture

The key is to cook the mixture long enough to get rid of the raw besan taste, but not so long that it becomes dry.

Preventing Sticking & Burning

Low and slow is the way to go! Constant stirring is also crucial to prevent sticking and burning. A heavy-bottomed pan helps distribute heat evenly.

Recognizing Doneness

The mixture will start to thicken and pull away from the sides of the pan. It should also have a slightly grainy texture.

Sifting Besan for Smoothness

Don’t skip this step! It really does make a difference in the final texture.

Roasting Cashews for Enhanced Flavor

For an even more intense cashew flavor, you can lightly roast the cashews before grinding them.

Variations

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

Vegan Besan Burfi

Substitute the ghee with a vegan butter alternative and the milk with plant-based milk (almond or soy work well).

Gluten-Free Confirmation

This recipe is naturally gluten-free, but always double-check the label of your besan to ensure it hasn’t been processed in a facility that also handles gluten.

Adjusting Sweetness Levels

Feel free to adjust the amount of sugar to your liking. Start with 3/4 cup if you prefer a less sweet burfi.

Spice Level – Cardamom Infusion

My friend, Priya, loves adding a pinch of cardamom powder for a warm, aromatic twist. It’s delicious!

Festival Adaptations – Diwali & Holi

I often decorate this burfi with chopped pistachios and silver leaf (varak) for Diwali. It looks so festive!

Serving Suggestions

Besan Burfi is wonderful on its own, but it’s also lovely served with a cup of hot chai or a glass of cold milk. It’s a perfect treat for any occasion.

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 type of besan is best for burfi?

A fine, pale yellow besan is ideal. It gives the best texture and flavor.

Can I use almond flour instead of cashews?

You can, but it will change the flavor profile. Almond flour will give a slightly different taste and texture.

What does edible camphor do in Besan Burfi? Is it essential?

It adds a subtle cooling sensation and is a traditional ingredient, but it’s not essential. You can easily make the burfi without it.

How can I tell when the burfi is cooked enough?

The mixture will thicken, pull away from the sides of the pan, and have a slightly grainy texture.

Can this burfi be made ahead of time?

Yes! You can make it a day or two in advance and store it in an airtight container.

How do I prevent the burfi from becoming grainy?

Sifting the besan and stirring continuously while cooking are key to preventing a grainy texture.

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