Besan Coconut Burfi Recipe – Authentic Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Besan Coconut Burfi Recipe – Authentic Indian Sweet Treats

Okay, let’s be real – is there anything better than a melt-in-your-mouth Indian sweet? This Besan Coconut Burfi is a classic for a reason. It’s simple, utterly delicious, and always a crowd-pleaser. I remember making this for the first time during Diwali, and honestly, it disappeared within minutes! It’s become a family favorite, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This burfi is the perfect balance of textures – slightly grainy from the besan, wonderfully chewy from the coconut, and rich from the ghee. It’s not overly sweet, and the aroma while it’s cooking is just heavenly. Plus, it’s surprisingly easy to make, even if you’re new to Indian sweets. It’s a guaranteed win!

Ingredients

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

• 1 cup Besan (Chickpea Flour) – about 180g
• 1 cup grated coconut – about 100g (fresh or dried)
• 1 cup sugar – about 200g
• ½ cup ghee – about 115g (that’s roughly 8 tablespoons!)

Ingredient Notes

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

Besan (Chickpea Flour): Types & Quality

You’ll want to use fine besan for this recipe. It creates a smoother texture. There are different types available – some are lighter in color, others are darker. Either works, but a lighter besan will give you a paler burfi.

Grated Coconut: Fresh vs. Dried – Which to Use?

Both fresh and dried grated coconut work beautifully! Fresh coconut will give a more vibrant flavor, but dried is super convenient and works just as well. If using dried, you might want to lightly toast it in a dry pan for a couple of minutes to enhance the flavor.

Ghee: The Importance of Quality Ghee in Indian Sweets

Ghee is essential in Indian sweets. It adds a unique richness and flavor that you just can’t replicate with oil. Use a good quality ghee – the flavor really shines through. I prefer using homemade ghee, but a good store-bought brand works too.

Sugar: Achieving the Perfect Sweetness Level

Granulated sugar is what we’re using here. Don’t substitute with powdered sugar (we’ll get to that in the FAQs!). The sugar needs to dissolve and reach a specific consistency, which is key to the burfi’s texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Sugar Syrup: In a heavy-bottomed pan, combine the sugar and ½ cup of water. Bring to a boil, stirring until the sugar dissolves completely. Now, don’t stir it anymore! Let it bubble away until it reaches one-string consistency (more on that in the tips section!).
2. Coconut Time: Once the sugar syrup is ready, add the grated coconut and mix well. Cook for about 2-3 minutes, stirring continuously, until the coconut is well coated.
3. Besan Power: Now comes the slightly tricky part – adding the besan. Gradually sprinkle the besan into the coconut-sugar mixture, stirring constantly to prevent lumps. This takes a little elbow grease, but it’s worth it!
4. Ghee Magic: Add the ghee, a little at a time, mixing thoroughly after each addition. Keep stirring! The mixture will start to become frothy and will leave the sides of the pan. This means the ghee is being absorbed beautifully.
5. Set it Up: Grease a tray (about 8×8 inches) with ghee. Pour the mixture into the tray and spread it evenly. Let it cool completely – it needs to set, but it’s best to cut it while it’s still slightly warm.
6. Cut & Enjoy: Once cooled, cut into squares using a sharp knife. Store in an airtight container and prepare for compliments!

Expert Tips

Here are a few things I’ve learned over the years to make this burfi perfect every time:

Achieving the One-String Consistency of Sugar Syrup

This is the most important part! To check, take a small drop of the syrup between your thumb and forefinger. Gently pull them apart – if a single string forms, it’s ready. If it’s too runny, keep boiling.

Preventing Lumps When Adding Besan

The key is to add the besan gradually and stir constantly. Seriously, don’t stop stirring! If lumps do form, you can try to gently press them out with the back of a spoon.

Ensuring Ghee is Fully Absorbed

Keep cooking until the mixture starts to leave the sides of the pan and looks frothy. This means the ghee has been fully incorporated and will give you that perfect texture.

Cutting Clean Burfi Squares

Grease your knife with a little ghee before cutting. This will prevent the burfi from sticking and give you nice, clean squares.

Variations

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

• Vegan Besan Coconut Burfi: Substitute the ghee with coconut oil. It won’t have quite the same flavor, but it’s a delicious alternative! My friend, Priya, swears by this version.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your besan is certified gluten-free.
• Adjusting the Sweetness Level: Reduce the sugar to ¾ cup for a less sweet burfi.
• Festival Adaptations (Diwali, Holi, etc.): Add a pinch of cardamom or a few chopped nuts (like pistachios or almonds) for a festive touch.

Serving Suggestions

This burfi is delicious on its own with a cup of chai. It’s also lovely served as part of a larger Indian sweets platter.

Storage Instructions

Store the burfi 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

Let’s answer some common questions:

What is Besan Burfi and where does it originate from?

Besan Burfi is a traditional Indian sweet made from chickpea flour (besan), sugar, and ghee. It’s believed to have originated in Rajasthan, but it’s now popular all over India.

Can I use powdered sugar instead of granulated sugar?

No, you really shouldn’t. Powdered sugar doesn’t reach the necessary consistency for the burfi to set properly.

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

As mentioned earlier, take a small drop of the syrup between your thumb and forefinger and gently pull them apart. If a single string forms, it’s ready.

What if my burfi is too soft or too hard?

If it’s too soft, you likely didn’t cook the sugar syrup long enough. If it’s too hard, you probably overcooked it.

Can this burfi be made ahead of time?

Yes! You can make it a day or two in advance. Just store it in an airtight container.