Authentic Besan Barfi Recipe – Easy Indian Sweet with Ghee & Sugar

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Barfi Recipe – Easy Indian Sweet with Ghee & Sugar

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and sometimes you just need a classic Indian mithai. Today, I’m sharing my go-to recipe for Besan Barfi – a melt-in-your-mouth gram flour fudge 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! It’s rich, fragrant, and utterly delicious. Let’s get started, shall we?

Why You’ll Love This Recipe

This Besan Barfi recipe is special because it’s straightforward and delivers consistently amazing results. It doesn’t require any fancy ingredients or complicated techniques. Plus, the aroma of roasting gram flour and ghee filling your kitchen is just heavenly! It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day.

Ingredients

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

• 1 ½ cups Sugar (approx. 300g)
• 1 cup Water (240ml)
• ?? cup Gram Flour (Besan) (approx. 150g – 180g, depending on fineness)
• 1 cup Ghee (approx. 225g)
• ?? cup Oil (approx. 120ml – 180ml, see ingredient notes)
• 1 tablespoon Sugar (for sprinkling) (approx. 12g)

Ingredient Notes

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

• Gram Flour (Besan): This is the star of the show! Use a good quality, finely milled besan. Coarse besan will result in a grainy barfi. Sifting is crucial to remove any lumps.
• Ghee: Oh, ghee! It adds that signature richness and flavor. I prefer using homemade ghee, but good quality store-bought ghee works beautifully too. Desi ghee is the traditional choice, lending a beautiful aroma.
• Oil: This might seem odd, but adding oil alongside ghee prevents the barfi from becoming too rich and helps achieve that perfect, slightly crumbly texture. You can use any neutral-flavored oil like sunflower, canola, or vegetable oil. My grandmother always used mustard oil for a slightly pungent, rustic flavor – a regional variation you might enjoy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sift the gram flour to remove any lumps. This is a non-negotiable step! Grease a tray (around 8×8 inches) with ghee and set it aside.
2. In a heavy-bottomed pan, boil the sugar with 1 cup of water. Keep stirring until the sugar dissolves completely. Then, let it bubble away until it reaches single-string consistency. To check, take a small drop of syrup between your thumb and forefinger – it should form a non-breaking, sticky thread.
3. Now, the slightly tricky part! Gradually add the sifted gram flour to the sugar syrup while stirring continuously on low-medium heat. A whisk is your best friend here – it’ll help prevent lumps from forming.
4. Next, heat the ghee and oil separately until they are warm, not hot. Slowly add 2-3 tablespoons of the ghee-oil mixture at a time to the flour-syrup mix, stirring constantly until it’s absorbed.
5. Keep adding the ghee-oil mixture, a little at a time, and stirring. This process takes about 25-30 minutes in total. Be patient! The mixture will gradually change color, becoming pale and frothy. You’ll also start to smell that wonderful roasted gram flour aroma.
6. Optional: If you like a little texture, mix in 2 teaspoons of sugar granules. Pour the bubbly, fragrant mixture into the greased tray without pressing it down. Sprinkle a little sugar on top if you like.
7. Let the barfi cool until it’s warm to the touch. Then, carefully cut it into pieces. Allow it to cool completely before storing it in airtight containers.

Expert Tips

• Low and Slow: The key to perfect Besan Barfi is cooking it on low-medium heat. This prevents burning and ensures even cooking.
• Constant Stirring: Seriously, don’t stop stirring! It’s the only way to prevent lumps and ensure a smooth texture.
• Don’t Overcook: Overcooked barfi will be dry and hard. Keep a close eye on the color and aroma.

Variations

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

• Vegan Adaptation: Substitute the ghee with a plant-based ghee alternative. There are some excellent options available now!
• Sugar-Free Adaptation: Use a sugar substitute like erythritol or stevia. You may need to adjust the amount based on the product’s sweetness level.
• Spice Level: Add ¼ teaspoon of cardamom powder for a warm, fragrant twist. My friend, Priya, swears by this addition!
• Festival Adaptations: For Diwali, you can decorate the barfi with silver leaf (vark). During Holi, a sprinkle of pistachios and almonds adds a festive touch.

Serving Suggestions

Besan Barfi is delicious on its own, but it also pairs beautifully with a glass of warm milk or a cup of masala chai. It’s a wonderful treat to share with family and friends during celebrations.

Storage Instructions

Store Besan Barfi in airtight containers at room temperature for up to a week. It can also be refrigerated for up to two weeks, but it might become slightly harder.

FAQs

Q: What type of gram flour is best for Besan Barfi?

A: Finely milled besan is best! It results in a smooth, melt-in-your-mouth texture.

Q: How do I know when the sugar syrup has reached single-string consistency?

A: Take a small drop of syrup between your thumb and forefinger. If it forms a non-breaking, sticky thread, it’s ready!

Q: Why is the ghee and oil mixture added gradually?

A: Adding it gradually helps the gram flour absorb the fats properly, resulting in a soft and crumbly texture.

Q: Can I make Besan Barfi without ghee?

A: While ghee is traditional, you can use only oil, but the flavor won’t be quite the same. The ghee really adds a unique richness.

Q: How long does Besan Barfi stay fresh?

A: It stays fresh at room temperature for up to a week, or in the refrigerator for up to two weeks.