Authentic Besan Barfi Recipe – Ghee & Khoya Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Besan Barfi Recipe – Ghee & Khoya Sweet

Introduction

Oh, Besan Barfi! This sweet holds such a special place in my heart. It reminds me of festive seasons back home, the aroma of ghee filling the kitchen, and the joy of sharing this melt-in-your-mouth treat with family. It’s a classic Indian sweet, and honestly, once you make it yourself, you’ll understand why it’s so beloved. This recipe is a little bit of effort, but so worth it. Let’s get started!

Why You’ll Love This Recipe

This Besan Barfi isn’t just sweet; it’s an experience. It’s rich, subtly nutty from the besan, and beautifully fragrant with cardamom and saffron. The khoya adds a wonderful creamy texture that’s just divine. Plus, it’s perfect for gifting or enjoying during celebrations. It yields about 9 delicious pieces, and takes around 90 minutes to make – 10 minutes prep and 80 minutes cooking. It’s a medium difficulty recipe, but I’ll guide you through every step!

Ingredients

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

• 3 cup besan (gram flour)
• ¼ cup ghee (clarified butter)
• ¼ cup milk
• 1 cup ghee (for roasting & syrup)
• ½ cup milk
• 1 ½ cup sugar
• ½ cup water
• Pinch of saffron food colour
• ½ cup khoya / mawa (milk solids)
• ¼ tsp cardamom powder
• Silver vark (for garnish, optional)
• Chopped dry fruits (for garnish, optional)

Ingredient Notes

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

Besan (Gram Flour): Types and Quality

Using good quality besan is key. You’ll find different types – fine, coarse, and everything in between. I prefer a fine besan for a smoother barfi, but a slightly coarse one works too. Just make sure it doesn’t smell stale. (Approximately 180g)

Ghee: The Importance of Clarified Butter

Ghee is essential here. It gives Besan Barfi its signature richness and flavour. Don’t skimp on the quality! Homemade is best, but good store-bought ghee works wonderfully. (Approximately 225g)

Khoya/Mawa: Understanding This Milk Solid

Khoya (or mawa) is reduced milk solids. It adds a beautiful creamy texture. You can find it at Indian grocery stores, or even make your own (it’s a bit of a process, though!). (Approximately 115g)

Saffron: Sourcing and Flavor Profile

A pinch of saffron adds a lovely colour and subtle flavour. A little goes a long way! Make sure you’re getting good quality saffron – it should be a deep reddish-orange colour.

Regional Variations in Besan Barfi

Besan Barfi isn’t made the same way everywhere in India! Some regions add nuts like almonds or pistachios directly into the mixture. Others use different flavourings, like rosewater. This recipe is a pretty classic North Indian version.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the besan, ¼ cup ghee, and ¼ cup milk. Mix well until it becomes a grainy mixture. Then, sieve this mixture using a large-holed sieve. This gets rid of any lumps and ensures a smooth barfi.
2. Heat 1 cup of ghee in a kadai (or a heavy-bottomed pan) over low heat. Add the sieved besan mixture and roast it for about 20 minutes. Stir constantly! You’re looking for a beautiful golden brown colour and the ghee should start to separate from the besan.
3. Pour in the ½ cup milk and continue stirring. The mixture will become frothy and absorb all the milk. Once it’s absorbed, transfer the roasted besan mixture to a separate bowl.
4. In the same kadai, prepare the sugar syrup. Add 1 ½ cups sugar and ½ cup water. Boil it until you reach one-string consistency (more on that in the tips section!). Add a pinch of saffron food colour and the ½ cup khoya/mawa. Mix well until the khoya melts into the syrup.
5. Now, the crucial part! Slowly pour the roasted besan mixture into the sugar syrup, stirring constantly. This is where your arm gets a workout! Keep stirring until the mixture thickens and starts to leave the sides of the pan.
6. Mix in the ¼ tsp cardamom powder.
7. Grease a tray (about 8×8 inches) with ghee and line it with parchment paper. Pour the mixture into the tray, level the top, and let it set for at least 4 hours, or refrigerate overnight for a firmer set.
8. Once set, garnish with silver vark and chopped dry fruits. Slice into pieces and enjoy!

Expert Tips

Let’s make sure your Besan Barfi turns out perfect!

Achieving the Perfect One-String Consistency for the Sugar Syrup

This is the trickiest part. Take a small amount of the syrup between your thumb and forefinger. If it forms a single string when you open your fingers, it’s ready! If it’s too runny, keep boiling.

Roasting Besan to the Right Golden Brown Color

Don’t rush this step! Roasting the besan properly is what gives the barfi its flavour. Keep the heat low and stir constantly to prevent burning.

Preventing the Barfi from Sticking to the Pan

Use a heavy-bottomed kadai and keep the heat low. Constant stirring is also key.

Working with Khoya/Mawa for a Smooth Texture

Make sure the khoya is softened before adding it to the sugar syrup. You can crumble it with your hands before adding it.

Variations

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

Vegan Besan Barfi Adaptation

Substitute the ghee with vegan butter and the khoya with a cashew cream. It won’t be exactly the same, but it’s a delicious alternative!

Gluten-Free Considerations

Besan is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Adjusting the Sweetness Level

Reduce the sugar to 1 ¼ cups if you prefer a less sweet barfi.

Festival Adaptations (Holi, Diwali, etc.)

Add chopped pistachios and almonds for a festive touch, especially during Diwali.

Nut-Free Besan Barfi

Simply omit the dry fruits for a nut-free version.

Serving Suggestions

Besan Barfi is delicious on its own with a cup of chai. It’s also lovely served with a scoop of vanilla ice cream for a decadent dessert.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

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

A fine besan is generally preferred for a smoother texture, but a slightly coarse one will work too.

Can I make Besan Barfi without Khoya? What can I substitute?

You can, but the texture won’t be quite as creamy. You can try substituting with ricotta cheese (well-drained) or cashew cream.

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

Take a small amount of syrup between your thumb and forefinger. If it forms a single string when you open your fingers, it’s ready.

My Besan Barfi is too grainy, what went wrong?

It could be that the besan wasn’t roasted enough, or that the sugar syrup wasn’t at the right consistency. Sifting the besan is also important.

Can this Besan Barfi be made ahead of time? How long will it keep?

Yes! It can be made 2-3 days in advance. Store it in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.