Last Updated on 4 months by Neha Deshmukh

Besan Barfi Recipe – Authentic Indian Sweet with Saffron & Nuts

Introduction

Oh, Besan Barfi! This sweet holds such a special place in my heart. It’s one of those Indian desserts that instantly transports me back to my grandmother’s kitchen, filled with the warm aroma of ghee and cardamom. It’s a classic for a reason – rich, melt-in-your-mouth, and utterly delicious. I’m so excited to share my version with you, complete with all the tips and tricks I’ve learned over the years. Let’s get started!

Why You’ll Love This Recipe

This Besan Barfi isn’t just a sweet treat; it’s an experience. It’s surprisingly easy to make, even if you’re new to Indian sweets. The saffron and cardamom infuse a beautiful fragrance and flavor, and the nuts add a delightful crunch. Plus, it’s perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai.

Ingredients

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

• 1 cup (150 grams) gram flour (besan)
• ½ cup (115 grams) ghee
• 1 cup (200 grams) sugar
• ¾ cup (180 ml) water
• 3 tablespoons (45 ml) milk
• ¼ teaspoon saffron strands
• ½ teaspoon cardamom powder
• 2 tablespoons chopped pistachios, for garnish
• 2 tablespoons chopped almonds, for garnish
• ¼ cup (30 grams) khoya/mawa (for Rajasthani version – optional)

Ingredient Notes

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

Besan (Gram Flour): Types and Quality

There are different types of besan available. I prefer using a fine, pale yellow besan for the best texture. Avoid besan that smells stale or has a grayish tinge.

Ghee: Choosing the Right Kind for Flavor

Ghee is the heart of this recipe! Use good quality ghee – the flavor really shines through. Homemade ghee is amazing if you have the time, but a good store-bought brand works perfectly too.

Saffron: The Queen of Spices – Quality & Usage

Saffron is expensive, but a little goes a long way. Look for deep red strands – they have the best flavor and color. Soak the saffron strands in a tablespoon of warm milk to release their color and aroma.

Cardamom: Freshly Ground vs. Powder

Freshly ground cardamom is always best! The flavor is so much more vibrant. But if you’re short on time, good quality cardamom powder will do.

Khoya/Mawa: Regional Variations & Substitutes

Khoya (mawa) is dried milk solids, and it adds a lovely richness, especially in the Rajasthani version. If you can’t find it, you can substitute it with ricotta cheese (drained well) or milk powder mixed with a little ghee.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Sugar Syrup: In a saucepan, combine sugar and water. Bring to a boil and simmer until you reach a 2-string consistency. (We’ll talk about how to check that in the tips section!). Stir in the saffron-infused milk and cardamom powder.
2. Roast the Besan: In a separate heavy-bottomed pan, melt the ghee. Add the besan and roast on medium-low heat, stirring constantly. This is the most important step! You want to roast it until it’s golden brown and fragrant – about 20-25 minutes. Be patient and don’t let it burn! (For the Gujarati method).
3. Rajasthani Twist (Optional): If you’re making the Rajasthani version, shape the roasted besan mixture into small patties and deep fry until golden. Grind the fried patties into a powder and then roast with ghee and khoya.
4. Combine & Cook: Once the besan is roasted (or the Rajasthani mixture is ready), slowly pour the hot sugar syrup into the pan, stirring constantly. The mixture will bubble up – that’s normal!
5. Stir Until Thickened: Continue stirring until the mixture thickens and starts to come together. It should pull away from the sides of the pan.
6. Set & Garnish: Grease a tray with ghee. Pour the besan mixture into the tray and spread it evenly. Garnish with chopped pistachios and almonds.
7. Cool & Cut: Let the barfi cool completely before cutting it into squares or diamonds.

Expert Tips

Here’s where I share all my little secrets for Besan Barfi success!

Achieving the Perfect Sugar Syrup Consistency

The 2-string consistency is crucial. Take a small drop of the syrup between your thumb and forefinger. If it forms two thin, sticky strings, it’s ready.

Roasting Besan to Golden Perfection

Low and slow is the key! Constant stirring prevents burning. The besan should smell nutty and fragrant.

Preventing Besan Barfi from Becoming Hard

Don’t overcook the mixture. Once it starts pulling away from the sides of the pan, it’s done.

Tips for Even Setting and Cutting

Grease the tray really well. Let it cool completely – this makes cutting so much easier. You can even chill it for a bit.

Variations

Let’s get creative!

Vegan Besan Barfi

Substitute the ghee with a vegan butter alternative and omit the khoya.

Gluten-Free Besan Barfi

This recipe is naturally gluten-free! Just double-check that your besan is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Cardamom)

Adjust the amount of cardamom to your liking. I love a generous pinch, but you can start with ¼ teaspoon and add more if desired.

Festival Adaptations (Diwali, Holi, etc.)

Add edible silver leaf (varak) for a festive touch during Diwali.

Rajasthani vs. Gujarati Besan Barfi – A Comparison

The main difference lies in the method of preparing the besan. The Gujarati version involves simply roasting the besan in ghee, while the Rajasthani version involves frying and grinding it before roasting with khoya. Both are delicious, but the Rajasthani version has a slightly more crumbly texture.

Serving Suggestions

Besan Barfi is wonderful on its own with a cup of chai. It also pairs beautifully with a glass of cold milk or a scoop of vanilla ice cream.

Storage Instructions

Store Besan Barfi in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.

FAQs

Let’s answer some common questions!

What is the shelf life of Besan Barfi?

Around a week at room temperature, or two weeks in the fridge.

Can I make Besan Barfi ahead of time?

Absolutely! It actually tastes even better the next day.

What can I substitute for Khoya/Mawa?

Ricotta cheese (well-drained) or milk powder mixed with ghee.

How do I know when the sugar syrup has reached the 2-string consistency?

Take a small drop between your thumb and forefinger – it should form two sticky strings.

My Besan Barfi is grainy, what went wrong?

You likely didn’t roast the besan enough, or the sugar syrup wasn’t at the correct consistency.