Last Updated on 2 months by Neha Deshmukh

Authentic Besan Barfi Recipe – Easy Indian Sweet with Ghee

Introduction

Oh, Besan Barfi! This sweet holds such a special place in my heart. It’s one of those Indian sweets that instantly reminds me of festivals, family gatherings, and the sheer joy of a homemade treat. I first made this when I was trying to impress my nani (grandmother) with my cooking skills, and let me tell you, it was a hit! It’s surprisingly easy to make, even if you’re new to Indian sweets, and the result is a melt-in-your-mouth fudge that everyone will adore. Let’s get started, shall we?

Why You’ll Love This Recipe

This Besan Barfi recipe is a winner for so many reasons! It’s relatively quick – ready in about 30 minutes of cooking time, plus a little prep. The ingredient list is short and sweet (pun intended!). Most importantly, it delivers that authentic, rich, and satisfying flavor of traditional Indian mithai (sweets).

Ingredients

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

• 1 cup Chickpea flour (Besan) – about 180g
• 1.5 cups Sugar – about 300g
• 1 tsp Sugar (optional, for sprinkling)
• 1 cup Water – 240ml
• 1.5 cups Ghee or Clarified Butter – about 340g
• 1 tsp Ghee or Clarified Butter (for greasing)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Besan (Chickpea Flour) – Types and Quality

Using good quality besan is key. You’ll find different types – chana besan (made from split chickpeas) and moong besan (made from split green gram). For this recipe, chana besan is what we want. It gives the barfi that classic, slightly nutty flavor. Make sure it’s fresh and finely ground. Sifting it is super important to remove any lumps – trust me on this one!

Ghee – The Importance of Clarified Butter in Besan Barfi

Ghee is the star here! It’s not just about flavor; it contributes to the barfi’s texture and keeps it soft. You can technically use oil, but the flavor won’t be the same, and the texture will be a bit different (more on that later!). Good quality ghee will have a lovely aroma and a rich, golden color.

Sugar – Achieving the Perfect Sweetness

Granulated white sugar is what we’re using. The amount can be adjusted slightly to your preference, but 1.5 cups gives a lovely balance. Don’t reduce it too much, as sugar also plays a role in the texture.

Regional Variations in Besan Barfi

Besan Barfi isn’t made exactly the same way across India! Some regions add a pinch of cardamom or saffron for extra fragrance. Others like to sprinkle chopped nuts on top. My friend’s mom always adds a tiny bit of rose water – it’s divine! Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the ghee in a heavy-bottomed kadai (wok) or pan and set it aside. Sift the besan to remove any lumps – this is a non-negotiable step!
2. Grease a thali (tray) or square baking dish with a teaspoon of ghee. This will prevent the barfi from sticking.
3. In the same kadai, combine the sugar and water. Bring it to a boil and simmer until you reach one-string consistency. (We’ll talk about that in detail in the tips section!)
4. Now, gradually add the sifted besan to the sugar syrup, stirring constantly. This is where your arm workout begins! Add about ½ cup of the melted ghee while you’re mixing.
5. Keep stirring on low heat. As the mixture starts to bubble, add the remaining 1 cup of ghee. Don’t stop stirring!
6. Continue stirring – and stirring – until the mixture thickens into a fudge-like consistency. It will take a while, but be patient. You’ll know it’s ready when it starts to leave the sides of the kadai.
7. Pour the mixture into the greased thali. Sprinkle the optional sugar on top (I love the little crunch it adds!). Let it cool for 10-15 minutes.
8. Once cooled, cut into squares. Store in an airtight container at room temperature for up to 2 days, then refrigerate.

Expert Tips

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

Achieving One-String Consistency – A Detailed Guide

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

Preventing Besan Barfi from Becoming Hard

The key is the ghee! Don’t skimp on it. Also, don’t overcook the mixture. Once it reaches that fudge-like consistency, take it off the heat.

Troubleshooting: What to Do If Your Mixture Separates

If the mixture starts to look grainy or separated, add a tablespoon of hot milk and continue stirring vigorously. This usually brings it back together.

Variations

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

Vegan Besan Barfi Adaptation

Substitute the ghee with an equal amount of vegan butter. The flavor will be slightly different, but still delicious!

Gluten-Free Confirmation

This recipe is naturally gluten-free, as besan is a legume flour.

Adjusting the Spice Level (Cardamom, Saffron)

Add ¼ teaspoon of cardamom powder or a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture for a fragrant twist.

Festival Adaptations (Holi, Diwali)

During Diwali, I love adding a few chopped pistachios and almonds on top. For Holi, a sprinkle of edible color adds a festive touch!

Serving Suggestions

Besan Barfi is wonderful on its own with a cup of chai. It also pairs beautifully with a glass of cold milk. It’s a perfect sweet to offer guests or enjoy as a little treat with your family.

Storage Instructions

Store Besan Barfi in an airtight container at room temperature for up to 2 days. After that, refrigerate it for up to a week. It might firm up a bit in the fridge, but it will still taste amazing!

FAQs

Let’s answer some common questions:

What type of besan is best for making barfi?

Chana besan (made from split chickpeas) is the best choice for that classic Besan Barfi flavor.

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

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

Can I use oil instead of ghee in this recipe? What will be the difference?

You can, but the flavor won’t be as rich, and the texture might be slightly different – a bit less smooth and melt-in-your-mouth.

My besan barfi is too soft. What went wrong?

You might not have cooked it long enough, or you might have used too little ghee.

How long does besan barfi stay fresh, and what’s the best way to store it?

It stays fresh for up to 2 days at room temperature in an airtight container, and up to a week in the refrigerator.