Last Updated on 2 months by Neha Deshmukh

Authentic Besan Barfi Recipe – Ghee, Coconut & Dry Fruits

Introduction

Oh, Besan Barfi. Just the name conjures up memories of festive seasons and my grandmother’s kitchen, filled with the warm, nutty aroma of roasting besan. This isn’t just a sweet; it’s a little piece of Indian tradition. I first made this myself when I was trying to recreate her magic, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it. This recipe is for a classic, melt-in-your-mouth Besan Barfi, packed with the goodness of ghee, coconut, and your favorite dry fruits. 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 simple to make, even if you’re new to Indian sweets. The texture is unbelievably smooth and rich, and the flavor is a delightful balance of nutty, sweet, and fragrant. Plus, it’s perfect for gifting or enjoying with family during celebrations. It yields around 40-50 pieces, making it great for sharing!

Ingredients

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

• 1 cup Chickpea Flour (Besan) – about 100g
• 2 cups Sugar – about 400g
• 1 cup Heavy Cream – about 240ml
• 1 cup Clarified Butter (Ghee) – about 225g
• 1 cup Shredded Coconut – about 100g
• 1 cup Choice of Dry Fruits (chopped) – about 150g (almonds, pistachios, cashews are great!)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Chickpea Flour (Besan) – Quality & Roasting

The quality of your besan really matters. Look for a finely milled, fresh besan for the best texture. Roasting is crucial – it removes the raw smell and brings out a lovely nutty flavor. Don’t skip this step!

Ghee – The Importance of Clarified Butter

Ghee is the heart and soul of this recipe. It imparts a unique richness and flavor that you just can’t replicate with other oils. Using good quality ghee is key.

Sugar – Achieving the Right Sweetness

I prefer using regular granulated sugar, but you can experiment with powdered sugar for an even smoother texture. Just be mindful that powdered sugar might make the mixture a little softer.

Heavy Cream – For Richness & Texture

Heavy cream adds a beautiful smoothness and richness to the barfi. Don’t substitute with milk – it won’t give you the same result.

Dry Fruits – Regional Variations & Choices

This is where you can get creative! Cashews, almonds, and pistachios are classic choices, but feel free to add raisins, walnuts, or even a sprinkle of cardamom for extra flavor. My aunt always adds a touch of chopped dates – it’s divine!

Shredded Coconut – Fresh vs. Dried

You can use either fresh or dried shredded coconut. If using fresh, make sure it’s not too moist. Dried coconut works perfectly well and is more convenient.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast the chickpea flour in a heavy-bottomed pan over medium-low heat, stirring constantly. This takes about 10-15 minutes, and you’ll know it’s ready when it becomes fragrant and slightly golden.
2. Transfer the roasted flour to a dish and set it aside to cool slightly.
3. In the same pan, melt the ghee. Add the chopped dry fruits and shredded coconut and sauté for about 2 minutes until lightly golden.
4. Now, add the roasted chickpea flour, sugar, and heavy cream to the pan. Mix everything together really well until you have a smooth, lump-free mixture.
5. Place the pan back on medium heat and cook, stirring constantly, until the mixture starts to boil.
6. Reduce the heat to low and continue cooking for another 20-25 minutes, stirring non-stop. This is where patience comes in! The mixture will thicken and start to pull away from the sides of the pan.
7. Grease a tray (I use a 9×13 inch tray) generously with ghee. Pour the barfi mixture into the tray and spread it evenly.
8. Garnish with extra dry fruits or a touch of edible silver leaf (varq) if you’re feeling fancy!
9. Refrigerate for at least 2 hours to allow the barfi to set.
10. Once set, cut into squares with a greased knife and refrigerate for another 5-6 hours for the best texture.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Texture

The key to a smooth barfi is constant stirring! Don’t walk away from the pan, or you risk the mixture sticking and burning.

Preventing Sticking & Burning

A heavy-bottomed pan is your best friend here. It distributes heat evenly and prevents scorching. And seriously, keep stirring!

Roasting the Besan Correctly

Don’t rush the roasting process. It’s essential for developing that lovely nutty flavor and removing the raw smell.

Working with Ghee

Ghee can get hot quickly, so keep the heat on medium-low and stir frequently.

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 and the heavy cream with coconut cream. It won’t be exactly the same, but it’s a delicious vegan option!

Gluten-Free Considerations

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to ensure they haven’t been processed in a facility that also handles gluten.

Adjusting the Spice Level (Cardamom, Saffron)

Add a pinch of cardamom powder or a few strands of saffron to the mixture for a fragrant twist. My friend’s grandmother always added a tiny bit of nutmeg – it’s lovely!

Festival Adaptations (Diwali, Holi)

During Diwali, I like to add a little bit of silver varq for a festive touch. For Holi, you could add a few drops of food coloring to the mixture for a vibrant barfi.

Serving Suggestions

Besan Barfi is best served chilled or at room temperature. It’s a perfect accompaniment to a cup of chai or as a sweet treat after a meal. It also makes a beautiful gift!

Storage Instructions

Store Besan Barfi in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.

FAQs

Let’s answer some common questions:

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

A finely milled, fresh besan is best. The finer the texture, the smoother your barfi will be.

How do I know when the barfi mixture is cooked enough?

The mixture will thicken considerably and start to pull away from the sides of the pan. It should also have a slightly grainy texture.

Can I use a different type of oil instead of ghee?

While you can use another oil, ghee really is the key to the authentic flavor. If you must substitute, use a neutral-flavored oil like vegetable oil.

How can I prevent the barfi from becoming too hard?

Don’t overcook the mixture. Keep a close eye on it and remove it from the heat as soon as it reaches the right consistency.

What are some good dry fruit combinations for Besan Barfi?

Cashews, almonds, and pistachios are classic. You can also add raisins, walnuts, or even a sprinkle of chopped dates.

Can this be made ahead of time?

Absolutely! Besan Barfi actually tastes better after it’s been refrigerated for a day or two.