Authentic Besan Burfi Recipe – Easy Coconut & Cashew Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Burfi Recipe – Easy Coconut & Cashew Sweet

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets, then you need to try this Besan Burfi. It’s a classic for a reason – rich, melt-in-your-mouth goodness that’s surprisingly easy to make at home. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! Let’s get started, shall we?

Why You’ll Love This Recipe

This Besan Burfi recipe is all about simple ingredients coming together to create something truly special. It’s not overly complicated, and the result is a beautiful, fragrant sweet that’s perfect for festivals, celebrations, or just a little everyday indulgence. Plus, the combination of besan, coconut, and cashew is just divine.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious burfi:

• 1 cup Kadalai mavu (besan) – about 100g
• 1 cup Milk – 240ml
• 1 cup Grated coconut – about 100g (packed)
• 1.5 cups Sugar – 300g
• ½ cup Ghee – 120ml
• ½ cup Cashew (powdered) – about 50g
• 1 teaspoon Cardamom (powdered)

Ingredient Notes

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

Kadalai Mavu (Besan) – Types & Quality

Besan, or gram flour, is the star of the show. You can find different types – some are paler, others are a bit darker. I prefer a lighter colored besan for burfi, as it gives a nicer, more delicate color to the final product. Make sure it smells fresh and doesn’t have any off-odors.

Ghee – Clarified Butter & Its Importance

Ghee is essential for that authentic flavor and texture. Don’t skimp on the quality here! It adds a richness you just can’t get with oil. If you’re unsure about making ghee, you can find good quality options at most Indian grocery stores.

Coconut – Fresh vs. Dried & Regional Variations

Traditionally, fresh grated coconut is used, and it really does add a lovely flavor. However, dried grated coconut works perfectly well too – it’s what I usually use for convenience. In some regions, they even add a touch of coconut milk for extra moisture!

Cashew Powder – Homemade vs. Store-Bought

You can buy pre-powdered cashews, or easily make your own by blitzing cashews in a food processor. Homemade is always fresher, but store-bought is a great time-saver.

Cardamom – The Queen of Spices & Flavor Profile

Cardamom adds that beautiful aromatic fragrance that makes Indian sweets so special. Always use freshly ground cardamom for the best flavor. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the besan. Heat 2 teaspoons of ghee in a heavy-bottomed pan over medium heat. Add the besan and roast, stirring constantly, until it becomes fragrant – about 5-7 minutes. Be careful not to brown it! Once fragrant, remove from the pan and set aside.
2. Grease a tray (around 8×8 inches) with a little ghee. This is important so the burfi doesn’t stick.
3. In the same pan, melt the remaining ghee. Add the roasted besan and mix well until everything is combined and lump-free. A whisk is your friend here!
4. Now, pour in the milk, grated coconut, sugar, cashew powder, and cardamom powder. Mix everything thoroughly.
5. Place the pan back on medium heat and cook the mixture, stirring constantly. It will start to bubble and froth. Keep stirring! This is where your arm gets a workout.
6. Continue cooking until the mixture thickens and starts to leave the sides of the pan. This usually takes about 10-15 minutes. You’ll know it’s ready when it looks glossy and pulls away from the pan easily.
7. Quickly pour the hot mixture into the greased tray and level it out with a spatula. Work quickly, as it sets fast!
8. Let it cool to warm. Once it’s slightly cooled, gently invert the tray onto a clean surface. Tap the tray gently to release the burfi.
9. While still warm (but not hot!), cut the burfi into squares or desired shapes. This is much easier when it’s still a little soft.

Expert Tips

• Don’t walk away! Seriously, this needs constant stirring to prevent burning.
• Heavy-bottomed pan is key. It distributes heat evenly and prevents sticking.
• Check for doneness: The mixture should be thick enough to hold its shape when you drag a spatula through it.

Variations

• Vegan Besan Burfi Adaptation: Substitute the ghee with coconut oil and the milk with plant-based milk (almond or soy work well).
• 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 Sweetness Levels: Feel free to reduce the sugar slightly if you prefer a less sweet burfi.
• Festival Adaptations (Diwali, Holi, etc.): Add a pinch of saffron for a festive touch during Diwali, or a few chopped pistachios for Holi. My grandmother always added a tiny bit of rose water for a special occasion!

Serving Suggestions

Besan Burfi is delicious on its own with a cup of chai. It’s also lovely served alongside other Indian sweets for a festive spread.

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

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

A lighter colored, fresh-smelling besan is ideal.

Can I use coconut milk instead of grated coconut?

You can, but it will change the texture slightly. It will be softer and more fudge-like.

How do I prevent the burfi from sticking to the tray?

Grease the tray generously with ghee.

What if my burfi mixture is too runny?

Continue cooking it for a few more minutes, stirring constantly, until it thickens.

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.