Authentic Besan Barfi Recipe – Cashew & Coconut Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Barfi Recipe – Cashew & Coconut Indian Sweet

Okay, let’s be real. Besan Barfi is the classic Indian sweet, right? It’s the one my grandmother always made, the one that magically appears during festivals, and honestly, the one I crave when I need a little comfort. This recipe is my go-to – it’s surprisingly easy, and the result is a melt-in-your-mouth barfi that everyone will adore. I first made this myself when I was trying to recreate my Nani’s recipe, and after a few attempts, I finally nailed it! Let’s get started.

Why You’ll Love This Recipe

This Besan Barfi isn’t just sweet; it’s a little piece of Indian tradition. It’s perfect for celebrations, gifting, or just a cozy afternoon treat with chai. It’s also wonderfully adaptable – I’ll share some fun variations later! Plus, it comes together quicker than you might think, making it a great option when you want something special without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delicious Besan Barfi:

• 1 cup Bengal gram flour (besan) – about 180g
• 1 cup ghee – about 225g
• 1 cup grated coconut – about 100g (fresh is best!)
• 1 cup milk – about 240ml
• 2.75 cups sugar – about 550g (adjust to your sweetness preference)
• 8-10 cashew nuts

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference:

• Besan Roasting: This is key! Don’t rush it. Roasting the besan removes the raw smell and gives the barfi that beautiful, nutty flavor. You’ll know it’s ready when it smells fragrant and turns a light golden color.
• Ghee Quality: Good quality ghee is essential. It adds a richness and aroma that you just can’t get with anything else. I prefer using homemade ghee, but a good brand works too.
• Cashew Variety: I usually use regular cashew nuts, but you can use roasted cashews for a more intense flavor. Just be mindful that roasted cashews might brown a little quicker when you grind them.
• Coconut Freshness: Freshly grated coconut is amazing in this recipe. It adds a lovely texture and sweetness. If you can’t find fresh, unsweetened desiccated coconut works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a baking tray (around 8×8 inches) generously with ghee and set it aside. This will prevent the barfi from sticking.
2. Coarsely grind the cashew nuts in a dry grinder. Don’t over-grind them – we want a little texture.
3. Sift the Bengal gram flour (besan) to remove any lumps. Then, dry roast it in a pan over medium heat until the raw smell disappears. This usually takes about 8-10 minutes. Keep stirring constantly to prevent burning!
4. Add the sugar and milk to the roasted besan, mixing thoroughly to remove any lumps. It might take a little elbow grease, but it’s worth it.
5. Stir in the ground cashews and grated coconut. Everything is starting to come together nicely, isn’t it?
6. Add half of the melted ghee and cook on medium heat, stirring continuously. This is where patience comes in.
7. As the mixture starts to bubble, add the remaining ghee. Keep stirring – seriously, don’t stop! – until it thickens and starts to leave the sides of the pan. This usually takes another 10-15 minutes.
8. Carefully transfer the mixture to the greased tray and spread it evenly. Gently tap the tray on the counter to remove any air bubbles.
9. Let it cool slightly, then score into squares with a greased knife. This makes it easier to cut later.
10. Allow it to cool completely before separating the pieces. Trust me, the wait is worth it!

Expert Tips

• Stirring is Key: I can’t stress this enough. Constant stirring prevents the besan from sticking and burning.
• Doneness Test: The mixture is ready when it forms a soft ball and leaves the sides of the pan cleanly.
• Ghee Consistency: The amount of ghee might vary slightly depending on the quality. Adjust as needed to achieve the right consistency.

Variations

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

• Vegan Adaptation: Use plant-based ghee and milk (almond or soy milk work well) for a delicious vegan barfi.
• Gluten-Free: This recipe is naturally gluten-free!
• Sugar Level Adjustment: Reduce the sugar to 2.5 cups if you prefer a less sweet barfi.
• Festival Adaptations: During Diwali, I love adding a pinch of cardamom powder and a few strands of saffron for extra flavor. For Holi, a sprinkle of chopped pistachios adds a festive touch. My friend makes it with rose water for a beautiful floral aroma!

Serving Suggestions

Besan Barfi is wonderful on its own, but it’s even better with a cup of hot chai. It’s also a lovely addition to any Indian sweets platter. I often serve it after a meal or as a special treat for guests.

Storage Instructions

Store Besan Barfi in an airtight container at room temperature for up to 5-7 days. It can also be refrigerated for up to 2 weeks, but it might become a little firmer.

FAQs

Let’s answer some common questions:

• What type of besan is best for barfi? Fine besan is generally preferred for a smoother texture, but regular besan works just fine too.
• How do I know when the besan is roasted enough? It should smell fragrant and turn a light golden color. Taste a tiny bit – it shouldn’t taste raw.
• Can I use coconut milk instead of regular milk? Yes, you can! It will add a richer coconut flavor.
• How can I prevent the barfi from becoming too hard? Don’t overcook the mixture. It should be soft and pliable when you transfer it to the tray.
• What is the shelf life of Besan Barfi? It stays fresh for 5-7 days at room temperature, or up to 2 weeks in the refrigerator.