Last Updated on 4 months by Neha Deshmukh

Besan Burfi Recipe – Cardamom & Nutty Indian Sweet Treats

Introduction

Oh, Besan Burfi! This sweet holds such a special place in my heart. It’s the kind of treat my nani (grandmother) would make for every festival, and the aroma alone instantly transports me back to her cozy kitchen. It’s a classic Indian sweet, and honestly, it’s much easier to make than you might think. This recipe is my go-to – simple, delicious, and guaranteed to impress! You’ll love how the nutty besan pairs with the delicate cardamom and crunchy nuts.

Why You’ll Love This Recipe

This Besan Burfi recipe is a winner for so many reasons! It’s relatively quick to make – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. It requires just a handful of ingredients, most of which you probably already have. Plus, it’s incredibly satisfying. The melt-in-your-mouth texture and fragrant flavors are simply divine. And let’s be real, who can resist a beautiful, golden square of burfi?

Ingredients

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

• 1 cup ghee (approximately 240ml)
• 2 cups besan (gram flour) (approximately 240g)
• 1 cup milk powder (unsweetened) (approximately 100g)
• 0.25 tsp cardamom powder
• 1.5 cups sugar (approximately 300g)
• 1 cup water (approximately 240ml)
• 2 tbsp chopped pistachios
• 2 tbsp chopped almonds

Ingredient Notes

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

Besan (Gram Flour): Types & Quality

Besan is the star of the show! Look for finely ground besan for the smoothest burfi. There are different types – some are paler, others more yellow. The color doesn’t really matter, but a good quality besan will have a fresh, slightly nutty aroma.

Ghee: Clarified Butter – Choosing the Right Kind

Ghee is essential for that rich, authentic flavor. You can use store-bought or homemade. If buying, opt for a good quality ghee with a lovely aroma. Don’t skimp here – it really impacts the final taste!

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The flavor is so much more vibrant! But if you’re short on time, good quality store-bought cardamom powder works just fine.

Milk Powder: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk powder will give you a richer, more tender burfi. Low-fat milk powder can be used, but the texture might be slightly drier. I personally prefer full-fat for that extra indulgence.

Nuts: Regional Variations & Substitutions

Pistachios and almonds are traditional, but feel free to experiment! Cashews, walnuts, or even a mix of nuts work beautifully. My aunt always adds a sprinkle of finely chopped kaju (cashews) for a festive touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a large kadai (Indian wok) over low heat. Add the besan and start roasting. This takes about 10 minutes, so be patient! Stir constantly to prevent burning.
2. You’ll know the besan is ready when it turns golden brown and releases a lovely, nutty aroma. It should also start to release the ghee.
3. Now, add the milk powder and cardamom powder to the roasted besan. Mix gently to combine. Set this mixture aside.
4. In a separate kadai, dissolve the sugar in water. Bring it to a boil and cook until it reaches the 1-string consistency. This usually takes 5-7 minutes.
5. Carefully pour the sugar syrup into the besan mixture. Stir continuously on low heat. This is where your arm gets a workout! Keep stirring until the mixture becomes smooth and thick.
6. Transfer the mixture to a tray lined with butter paper. Spread it evenly and top with the chopped pistachios and almonds.
7. Let it rest for about 30 minutes until it sets completely. Then, cut into squares and enjoy! You can also refrigerate it for later.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect 1-String Consistency

This is the trickiest part! To check for 1-string consistency, take a small drop of the syrup between your thumb and forefinger. Gently pull them apart – a single, string-like strand should form.

Preventing Burfi from Sticking to the Kadai

Use a heavy-bottomed kadai and keep the heat on low. Stirring constantly is also key!

Tips for a Smooth, Non-Grainy Texture

Roasting the besan properly is crucial. Don’t rush this step! Also, make sure the sugar syrup is fully incorporated into the besan mixture.

Variations

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

Vegan Besan Burfi

Substitute the ghee with coconut oil or a vegan butter alternative. Use plant-based milk powder.

Gluten-Free Besan Burfi

This recipe is naturally gluten-free, as besan is a gluten-free flour! Just double-check the milk powder packaging to ensure it’s gluten-free as well.

Spice Level Adjustments (Saffron, Nutmeg)

Add a pinch of saffron strands to the sugar syrup for a beautiful color and delicate flavor. A tiny grating of nutmeg also adds a lovely warmth.

Festival Adaptations (Holi, Diwali)

For Diwali, I like to add a few silver vark (edible silver leaf) on top for a festive touch. During Holi, a sprinkle of vibrant edible colors can be fun!

Serving Suggestions

Besan Burfi is delicious on its own with a cup of chai (Indian tea). It’s also lovely served alongside other Indian sweets for a festive spread. My kids love it as an after-school treat!

Storage Instructions

Store Besan Burfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What is the shelf life of Besan Burfi?

Properly stored, it lasts about 5 days at room temperature or a week in the fridge.

Can I make Besan Burfi ahead of time?

Absolutely! It actually tastes even better the next day.

How do I know when the sugar syrup has reached 1-string consistency?

The syrup should form a single, string-like strand when you pull a drop between your thumb and forefinger.

What can I substitute for ghee in this recipe?

Coconut oil or a vegan butter alternative can be used for a vegan version.

Why is my Besan Burfi grainy?

This usually happens if the besan isn’t roasted properly or the sugar syrup isn’t fully incorporated.