Besan Barfi Recipe – Easy Coconut & Cardamom Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Besan Barfi Recipe – Easy Coconut & Cardamom Indian Sweet

Hey everyone! If you’re looking for a classic Indian sweet that’s surprisingly easy to make, you’ve come to the right place. Besan Barfi – a rich, melt-in-your-mouth fudge made with gram flour, coconut, and a hint of cardamom – is a firm favourite in my family, and I’m so excited to share my recipe with you. I first made this for Diwali a few years ago, and it was a huge hit! It’s become a tradition ever since.

Why You’ll Love This Recipe

This Besan Barfi recipe is all about simplicity and flavour. It requires just a handful of ingredients and minimal effort, but the results are so rewarding. It’s perfect for festive occasions, gifting, or just when you’re craving something sweet and comforting. Plus, the aroma of roasting besan and cardamom filling the kitchen is just heavenly!

Ingredients

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

• 0.5 cup (approx. 70g) gram flour (besan)
• 0.5 cup (approx. 75g) fresh grated coconut
• 0.5 cup (approx. 115g) ghee
• 0.5 cup (approx. 120ml) milk
• 1.25 cup (approx. 250g) sugar
• 0.5 teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so pay attention:

• Besan: Good quality besan is key. You want a fine, fragrant flour. Avoid anything that smells stale.
• Ghee: Don’t skimp on the ghee! It’s what gives Besan Barfi its signature richness and flavour. Homemade ghee is amazing if you have it, but a good quality store-bought ghee works perfectly too.
• Coconut: Freshly grated coconut is always best. It adds a lovely texture and sweetness. If you absolutely have to use desiccated coconut, use about 1/3 cup and soak it in a little warm milk for 10 minutes before using.
• Sweetness: Traditionally, Besan Barfi is quite sweet. However, you can adjust the sugar to your liking. Some families prefer a slightly less sweet barfi, so feel free to reduce the sugar to ¾ cup if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a tray (around 7×7 inches) with ghee and set it aside. This will prevent the barfi from sticking.
2. Now, in a heavy-bottomed pan, dry roast the gram flour on low heat for 3-4 minutes. Keep stirring constantly! You want it to become fragrant, but not browned. This step is crucial for removing the raw besan smell.
3. Add the grated coconut, ghee, milk, sugar, and cardamom powder to the pan. Give everything a good mix.
4. Time to cook! Place the pan back on low heat and stir continuously. Seriously, continuously – you don’t want anything to burn.
5. Keep cooking and stirring for about 8-10 minutes. The mixture will start to thicken and eventually leave the sides of the pan. You’ll also notice the ghee starting to separate. This is exactly what you want!
6. Once the mixture reaches the right consistency, carefully pour it into the greased tray. Use a spatula to smooth the surface.
7. Let the barfi cool completely at room temperature. This usually takes about 30-40 minutes. Don’t rush this step!
8. Once cooled, cut the barfi into squares and serve. Enjoy! Store any leftovers in an airtight container.

Expert Tips

• Low and Slow: The key to perfect Besan Barfi is cooking it on low heat. Patience is your friend here!
• Stir, Stir, Stir: I can’t stress this enough. Constant stirring prevents burning and ensures even cooking.
• The Ghee Test: When the ghee separates, that’s your sign the mixture is ready. It should have a slightly grainy texture.

Variations

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

• Vegan Adaptation: Easily make this vegan by using plant-based ghee and milk (almond or soy milk work well).
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your ghee and cardamom powder to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level: My grandma always added a pinch of saffron along with the cardamom. Feel free to experiment with other spices like nutmeg or a tiny bit of ginger.
• Festival Adaptations: This is a classic Diwali and Holi sweet, but honestly, it’s perfect for any celebration! My friend loves to add chopped pistachios and almonds for 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 chai. It’s a lovely treat to share with family and friends.

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 a little firmer.

FAQs

1. What type of gram flour (besan) is best for Besan Barfi?

Use a fine, good-quality besan. It should smell fragrant and not stale.

2. How do I prevent the Besan Barfi from sticking to the tray?

Greasing the tray generously with ghee is the key! You can also line the tray with parchment paper for extra insurance.

3. Can I add nuts like almonds or pistachios to this recipe?

Absolutely! Add about ¼ cup of chopped nuts along with the coconut.

4. How can I tell when the Besan Barfi mixture is cooked to the right consistency?

The mixture will thicken, leave the sides of the pan, and the ghee will start to separate. It should have a slightly grainy texture.

5. What is the shelf life of Besan Barfi, and how should it be stored for maximum freshness?

Besan Barfi stays fresh for up to a week at room temperature in an airtight container. You can refrigerate it for longer, but it might become firmer.

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