Easy Besan Barfi – Step by Step Besan ki Barfi Recipe #diwalisweets

Flavorful, fudgy and melt-in-your-mouth Easy Besan Barfi is made using besan, ghee, sugar, and water.  Studded with coconut powder, rose petals and almonds, this Besan ki Barfi is a Must this Festive Season.

Hey Everyone, I’ve finally come to this year’s Diwali Celebrations finale recipe and it’s Everyone’s Favorite ~ Besan Barfi or Besan ki Barfi or sometimes also called  Besan Burfi.

It is Indian Chickpea-Ghee Dessert fudge which is an essential part of the Festive season or just about any celebrations in India.

So you can say its a ‘Traditional Indian Sweet’ made on special occasions 🙂

As we move from north to south, we can find many different shapes/variations of this particular dessert-like: Mohanthal / Mysore Pak / Besan ki Chikki, etc.

No matter what you call or where you go, there’s one thing common – the sweet/mithai is absolutely Delicious and the ingredients are simple.

This recipe is exactly how my mom makes it and I’ve not changed anything much except I’ve added some food color to give it that pop of yellow-orange tones (which is completely optional).

Ingredients for Easy Besan Barfi or Besan ki Barfi:

The ingredients for this Indian sweet is so few, you can literally count in 1 hand 😉

• Besan – chickpea flour
• Ghee – clarified butter
• Sooji – extra-fine Semolina 
• Sugar
• Water
• Decoration & Flavors: Cardamom powder, coconut powder, rose petals and yellow-orange food color 

 

 

Before you jump-start the recipe, here are some Tips/Tricks to Keep in Mind:

1. Kadai (Pan), I prefer a wide mouth non-stick pan to make this recipe.
2. Low-Medium Heat,  this is sooooo important, you need to roast the besan in low-medium flames to avoid burning and uncooked besan.
3. Besan, we need smooth and fine quality besan and NOT Ladoo Besan (available in Indian stores).
4. Ghee, we need plain ghee, NO Flavored or Old Brown Ghee (that results in dark shaded barfi).
5. Sugar Syrup Mix (Chashni), this is what makes the barfi Hard or Soft. So we need 1 Thread Sugar Syrup (you can check tons of Youtube videos for that) 🙂
6. If Sugar Syrup is Cloudy in Color: if your sugar syrup is cloudy that means it has impurities and you need to clear that by adding 2tbsp milk (1 cup sugar). Once you boil with 2tbsp milk, you will see dusty color froth on top while the mix bubbles. Simply remove that froth using a big spatula and paper towel.
7. How to Fix Hard Barfi: this usually happens when the sugar syrup is not of 1 thread. Simply microwave the barfi. Add little milk powder and then set it again.
8. How to Fix Soft Barfi: this is the easiest to fix, simply add more roasted flour + milk powder and set again.

 

The Process to Make Besan ki Barfi:

Now that we have discussed the basic tips, let’s begin with the recipe:

1. I start by whisking some ghee with besan and sooji (semolina). This mixes and breaks down the lumps that are formed by mixing dry-wet ingredients. Also, your besan is nicely incorporated with ghee.
2. Now heat a pan/Kadai, add the besan-ghee mix and start roasting over low-medium flames.
3. Keep whisking the roasted besan till you finally smell a nutty flavor coming from the roasted besan and it would also become richer in color (slightly dark orange-brown).
4. Meanwhile, in another pot heat together sugar and water to make the 1 Thread Sugar syrup.
5.  Once the sugar syrup is made, I like adding the food color in it for an even look.
6. Now add the roasted besan to the sugar syrup and turn the heat to medium.
7. Keep whisking this mixture unless the texture begins to harden a little.
8. Turn off the heat and transfer the mix to a greased pan.
9. Add chopped almonds on top and leave outside or keep in the fridge for 30 minutes to set.
10. Once set, slice the besan barfi and sprinkle coconut flakes and rose petals.
11. Serve immediately or store in an air-tight container.

 

How to Make 1 Thread Sugar Syrup (1 Taar ki Chashni):

• Heat sugar – water together and whisk in between until sugar is completely dissolved.
• Now, take a tiny droplet using a spoon and place in your index finger.
• Close it using the thumb and open – if there is 1 faint string-like texture, your syrup is ready.
• If not, cook for 1-2 more minutes and test again till you see a tiny thread.

 

—————————-

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram 

:: You May Also Like ::

Microwave Besan Ladoo (4 Ingredients) Chickpea Dessert Fudge

Besan Ki Roti – Gramflour-Chickpea Flatbread #glutenfree

12 Quick Indian Dessert Recipes | Easy Indian Sweets for Dinner Parties