Besan Burfi Recipe – Easy Coconut & Cardamom Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Besan Burfi Recipe – Easy Coconut & Cardamom Indian Sweet

Hey everyone! If you’re looking for a sweet treat that’s both comforting and surprisingly easy to make, you’ve come to the right place. This Besan Burfi recipe is a family favorite, and I’m so excited to share it with you. It’s perfect for festivals, special occasions, or just when you need a little something sweet with your chai. I first made this for Diwali a few years ago, and it was a huge hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This Besan Burfi is special because it strikes the perfect balance of flavors. The nutty aroma of roasted besan, the sweetness of sugar, the delicate fragrance of cardamom, and the subtle texture of coconut… it’s just divine! Plus, it comes together pretty quickly, making it a great option when you’re short on time but craving something homemade. It’s a classic Indian sweet, but this version is simplified for the home cook.

Ingredients

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

• ¼ cup besan flour (about 85g)
• ¼ cup boiled milk (60ml)
• ¼ cup grated coconut (about 30g)
• ¼ cup melted ghee (about 60ml)
• ¾ cup sugar (about 150g)
• ½ tsp cardamom powder (about 2.5g)

Ingredient Notes

Let’s talk ingredients for a moment – a few little things can make a big difference!

• Besan Flour Quality: Use a good quality, fresh besan flour. It should smell fragrant and not at all musty. The quality of the besan really impacts the flavor of the burfi.
• Ghee Type: Traditionally, we use desi ghee (clarified butter) for that authentic flavor. But you can use regular ghee if that’s what you have on hand.
• Freshness of Cardamom: Freshly ground cardamom powder is always best. If you’re using store-bought, make sure it’s relatively recent. The aroma is key!
• Regional Coconut Variations: I love using freshly grated coconut, but you can absolutely use desiccated coconut if that’s easier. Just be aware that the texture will be slightly different. In some parts of India, they even add a touch of rose water for extra fragrance!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take a heavy-bottomed kadai (wok) and dry roast the besan flour on medium heat for about 5 minutes. Stir constantly to prevent burning. You’ll know it’s ready when it turns lightly golden and smells wonderfully aromatic.
2. Now, reduce the heat to low and add the grated coconut, boiled milk, sugar, melted ghee, and cardamom powder to the kadai.
3. Mix everything together really well until it forms a smooth, combined mixture.
4. Increase the heat back to medium and continue cooking, stirring constantly. This is important! You want to cook the mixture until it thickens and starts to leave the sides of the kadai. This usually takes about 5-7 minutes.
5. Once it reaches that stage, quickly transfer the mixture to a greased tray (I use a small baking dish). Use a greased bowl or spatula to flatten it out evenly.
6. While the burfi is still warm, score it into pieces using a knife. This makes it easier to break apart later.
7. Let the burfi cool completely before separating the pieces. Patience is key here!

Expert Tips

• Constant Stirring: Seriously, don’t stop stirring! This prevents the besan from sticking and burning.
• Don’t Overcook: Overcooked burfi will be hard and dry. You want it to be soft and fudge-like.
• Greasing is Crucial: Generously grease the tray and your spatula/bowl to prevent sticking. Ghee works best for this.

Variations

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

• Vegan Adaptation: Use plant-based ghee and milk (like almond or soy milk) for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free: This recipe is naturally gluten-free, as long as your besan flour is certified gluten-free.
• Spice Level: Adjust the amount of cardamom powder to your liking. Some people prefer a stronger cardamom flavor.
• Festival Adaptations: For Diwali, I like to add a few strands of saffron to the mixture for a beautiful color and aroma. During Holi, a tiny pinch of nutmeg adds a lovely warmth.

Serving Suggestions

Besan Burfi is wonderful on its own, but it’s also lovely served with a glass of warm milk or a cup of masala chai. It’s a perfect little treat to enjoy any time of day!

Storage Instructions

Store the cooled Besan Burfi in an airtight container at room temperature for up to one week. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What type of besan flour is best for burfi? A fine-grained besan flour works best. It gives the burfi a smoother texture.
• Can I use coconut milk instead of grated coconut? You can, but it will change the texture. The burfi will be softer and more fudge-like. Use about ¼ cup of full-fat coconut milk.
• How do I prevent the burfi from sticking to the tray? Grease the tray very well with ghee.
• What is the shelf life of besan burfi? It stays fresh for about a week at room temperature in an airtight container.
• Can I add nuts like almonds or pistachios to this recipe? Absolutely! Add about ¼ cup of chopped nuts along with the coconut. My family loves it with slivered pistachios!

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