Besan Barfi Recipe – Authentic Indian Sweet with Ghee & Sugar

Last Updated on 2 months by Neha Deshmukh

Besan Barfi Recipe – Authentic Indian Sweet with Ghee & Sugar

Hey everyone! If you’re craving a classic Indian sweet that’s rich, decadent, and surprisingly easy to make, you’ve come to the right place. Besan Barfi – a melt-in-your-mouth fudge made with gram flour, ghee, and sugar – is a staple in Indian households, especially during festivals. I remember the first time I made this; it was for Diwali, and I was so nervous about getting the syrup consistency right! But trust me, it’s much simpler than it seems. Let’s get started!

Why You’ll Love This Recipe

This Besan Barfi recipe is all about simple ingredients and maximum flavor. It’s perfect for beginners venturing into Indian sweets, and the result is seriously rewarding. It’s not overly sweet, has a beautiful texture, and the aroma of ghee cooking is just heavenly. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

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

• 1 cup Bengal gram flour (besan) – about 180g
• 2 cups sugar – about 400g
• 1.75-2 cups ghee (clarified butter) – about 375-425ml

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Besan: The quality of your besan really matters. Look for a finely milled, fresh besan for the smoothest barfi. A coarser besan can result in a grainy texture.
• Ghee: Ghee is the heart and soul of this recipe! Use good quality, traditionally made ghee for the best flavor. It adds a richness you just can’t replicate.
• Sugar: Achieving the right sugar consistency is key. We’re aiming for “one-string consistency” – I’ll explain how to check for that in the instructions. This is what gives the barfi its perfect texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to gently warm up the besan. Sieve 1 cup of besan and dry roast it in a pan over medium heat until it’s warm and fragrant. This gets rid of any moisture and gives a lovely nutty flavor. Spread it out on a plate to cool completely.
2. Next, grease a tray (around 8×8 inches is ideal) with ghee and set it aside. This prevents the barfi from sticking.
3. Now for the sugar syrup. In a separate, heavy-bottomed pan, dissolve 2 cups of sugar in 1.5 cups of water. Bring it to a boil and continue boiling until you reach one-string consistency. To check, take a small drop of the syrup between your thumb and forefinger – it should form a single, unbroken thread.
4. Time to combine! Gradually add the roasted besan to the hot sugar syrup, stirring constantly on medium heat. This is where your arm gets a workout! Keep stirring to prevent lumps from forming.
5. Now, slowly pour in the warm ghee while continuing to stir vigorously. Don’t rush this step! The ghee needs to incorporate fully into the mixture.
6. Keep cooking and stirring until the mixture thickens and starts to pull away from the sides of the pan. It will look like a soft dough. This usually takes about 10-15 minutes.
7. Pour the mixture into the greased tray and spread it evenly. Let it cool slightly, then use a knife to cut it into squares or diamond shapes.
8. Finally, allow the barfi to cool completely before removing the pieces from the tray. Patience is key here!

Expert Tips

• Stirring is crucial: Seriously, don’t stop stirring! It prevents lumps and ensures a smooth texture.
• Low and slow: Cook the besan and ghee mixture on medium heat. High heat can burn the besan.
• Don’t overcrowd the pan: Use a large, heavy-bottomed pan to prevent the mixture from spilling over.

Variations

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

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. There are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your besan source to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: Add a pinch of cardamom powder or a few strands of saffron to the mixture for a fragrant twist. My grandmother always added a tiny bit of nutmeg!
• Festival Adaptations: During Diwali, I like to decorate the barfi with slivered pistachios and almonds. For Holi, a sprinkle of edible color 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 the perfect sweet treat after a meal or to enjoy with guests.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of Besan is best for Barfi? A finely milled, fresh besan is ideal.
• How do I know when the sugar syrup has reached one-string consistency? Take a small drop of syrup between your thumb and forefinger. It should form a single, unbroken thread.
• Can I make Besan Barfi without ghee? While ghee is traditional, you can use vegetable oil, but the flavor won’t be the same.
• How can I prevent the Besan Barfi from becoming grainy? Use good quality besan, roast it properly, and stir continuously while cooking.
• What is the shelf life of Besan Barfi? It stays fresh for up to a week at room temperature in an airtight container.

Enjoy making this classic Indian sweet! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!