Last Updated on 4 months by Neha Deshmukh

Authentic Besan Barfi Recipe – Cardamom & Almond Sweet Treat

Introduction

Oh, Besan Barfi! This sweet treat holds such a special place in my heart. I remember my dadi (grandmother) making this every Diwali, the aroma of roasting besan filling the entire house. It’s a simple dessert, but unbelievably delicious – a melt-in-your-mouth fudge made with gram flour, ghee, sugar, and a touch of cardamom. Today, I’m so excited to share her recipe with you, with all the little tips and tricks I’ve learned over the years. You’ll absolutely love it!

Why You’ll Love This Recipe

This Besan Barfi recipe is a winner for so many reasons. It’s relatively easy to make, requiring just a handful of ingredients. The flavour is divine – that nutty besan, the warmth of cardamom, and the crunch of almonds… perfection! Plus, it’s a fantastic festive treat, but honestly, it’s so good you don’t need a special occasion to enjoy it. It makes about 12 small pieces, perfect for sharing (or not!).

Ingredients

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

• 1 cup besan flour (approximately 100g)
• ¼ cup ghee (approximately 60ml)
• ¾ cup sugar (approximately 150g)
• ⅓ cup water (approximately 80ml)
• ¼ teaspoon cardamom powder (approximately 1g)
• 1 tablespoon chopped almonds (approximately 10g)

Ingredient Notes

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

Besan Flour: Choosing the Right Type

Besan, or gram flour, is the star of the show. I recommend using a fine besan flour for the smoothest barfi. You can find different grades at Indian grocery stores. Avoid anything that smells stale.

Ghee: The Importance of Quality Ghee

Ghee is crucial for that rich, authentic flavour. Using a good quality ghee really shines through in the final product. Homemade is best, of course, but a good store-bought brand works wonderfully too.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more vibrant. If you’re using store-bought, make sure it’s relatively fresh. You can tell by the smell – it should be fragrant, not dull.

Almonds: Regional Variations in Nut Choices

Almonds are traditional, but feel free to experiment! Pistachios, cashews, or even walnuts work beautifully. My aunt always adds a sprinkle of chopped pistachios for a pop of colour.

Sugar: Achieving the Perfect Syrup Consistency

Regular granulated sugar is what you need here. The key is getting the sugar syrup to the right consistency – we’ll cover that in detail later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sieve the besan flour: This ensures there are no lumps and gives you a smoother barfi. Set it aside.
2. Roast the besan: Heat the ghee in a heavy-bottomed pan over low heat. Add the sieved besan flour and roast for about 20 minutes, stirring constantly. You want it to become fragrant and golden brown. Don’t rush this step – low and slow is key!
3. Make the sugar syrup: In a separate pan, combine the sugar and water. Bring to a boil and cook until you reach one-string consistency (more on that in the tips section!). Stir in the cardamom powder.
4. Combine & Mix: Now for the magic! Pour the hot sugar syrup into the roasted besan. Mix quickly and continuously until everything is well combined and starts to thicken. This takes a bit of elbow grease!
5. Transfer & Top: Grease a tray (about 8×8 inches) with ghee. Pour the besan mixture into the tray and spread it evenly. Top with chopped almonds, pressing them in gently.
6. Mark & Cool: While the barfi is still warm, use a knife to mark squares. Let it cool completely before cutting along the markings.

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Roasting the Besan: Avoiding Burning & Achieving Aroma

Keep the heat low and stir constantly! Burnt besan is no fun. You’ll know it’s ready when it smells wonderfully nutty and turns a beautiful golden brown colour.

Sugar Syrup Consistency: Identifying the One-String Stage

This is the trickiest part. To check for one-string consistency, take a small drop of the syrup between your thumb and forefinger. Gently open your fingers – if a single, thin string forms, it’s ready!

Working Quickly: Combining Besan & Syrup

Once you add the syrup to the besan, you need to work fast. The mixture will start to set quickly.

Greasing the Tray: Ensuring Easy Removal

Don’t skimp on the ghee when greasing the tray! This will prevent the barfi from sticking and make it much easier to cut and remove.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Besan Barfi

Substitute the ghee with a vegan butter alternative. It won’t have quite the same flavour, but it’s a great option for those avoiding dairy.

Gluten-Free Considerations

Besan flour is naturally gluten-free, so this recipe is already a good starting point! Just double-check that your ghee is also gluten-free.

Spice Level: Adjusting Cardamom Intensity

Love cardamom? Add a little more! If you prefer a more subtle flavour, reduce the amount slightly.

Festival Adaptations: Diwali, Holi & Special Occasions

During Diwali, I like to add a few strands of saffron to the sugar syrup for a beautiful colour and flavour.

Nut Variations: Pistachios, Cashews & Walnuts

As I mentioned earlier, feel free to swap out the almonds for your favourite nuts. Pistachios add a lovely green hue!

Serving Suggestions

Besan Barfi is delicious on its own with a cup of chai. It also pairs well with a glass of cold milk. It’s perfect for gifting too – beautifully packaged, it makes a thoughtful present.

Storage Instructions

Store Besan Barfi in an airtight container at room temperature for up to 5 days. It can also be refrigerated for up to a week, but it might become a little firmer.

FAQs

Let’s answer some common questions:

What type of besan flour is best for barfi?

A fine besan flour is ideal for a smooth texture.

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

Take a small drop between your thumb and forefinger. If a single, thin string forms, it’s ready.

Can I make besan barfi ahead of time?

Yes, you can make it a day or two in advance. Store it properly in an airtight container.

What is the best way to store besan barfi to keep it fresh?

An airtight container at room temperature is best.

Can I add other flavors to besan barfi, like saffron or rosewater?

Absolutely! Saffron adds a beautiful colour and flavour, and a few drops of rosewater can be lovely too.