Besan Barfi Recipe | Besan Ki Burfi Mithai

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Besan Barfi Recipe | Besan Ki Chakki | Besan Ki Mithai with detailed photo and video recipe. perhaps one of the traditional and popular Indian sweet recipes is prepared with chickpea flour and sugar syrup. It is perhaps one of the most Indian sweet recipes for most of the Indian festival or celebrations feast. There are different ways the same burfi can be prepared but this post belongs to a halwai-style recipe with an addition of rava to it.


Besan Barfi Recipe | Besan Ki Chakki | Besan Ki Mithai with step-by-step photo and video recipe. barfi recipes are common types of Indian sweets and snacks prepared for all major occasions. basically, it can be prepared with all types of flour, nuts or dry fruits, but there are certain flours that are ideal to prepare this burfi. one such barfi recipe is besan ki burfi which uses chickpea flour that results in one of the smooth and creamy textures for a barfi.

I am personally not a huge fan of barfi recipes and I prefer more savoury snack recipes. yet there are certain sweet recipes that I just crave. Besan-based sweets are one of them for sure. my first choice has to be the Mysore Pak recipe, especially the hard-textured one with a porous texture in it. the next has to be the besan burfi recipe. As I was explaining earlier, there are multiple ways to the besan burfi but my personal favourite is this recipe. typically, the barfi is prepared with just besan flour or chickpea flour. But I tried to make it like a halwai style. in other words, they do add rava or semolina which makes it moist, creamy and rich. it is not mandatory to add but makes its mouth-melting barfi mithai. as matter of fact try adding rava or semolina to most of the barfi recipes and you should see the difference straight away. do let me know what you think about this new version of besan ki chakki.

besan ki burfi

Furthermore, some more additional tips, suggestions and variants to the besan burfi recipe. firstly, for the best result, besan flour or chickpea flour holds a key role and I would heavily recommend using premium quality besan flour. particularly, you do get a besan ladoo flour which I would particularly recommend using for this. secondly, the texture and hardness of the barfi mainly depend upon the sugar syrup string consistency. as you increase the consistency it would become harder in texture. lastly, the shelf life of this sweet can easily last long for a couple of weeks easily. yet as it ages it would become more hard in texture. Therefore, it is recommended to preheat or microwave it for 10 seconds and then serve it.

Finally, I request you to check my other related Indian Sweets Recipes Collection with this post of besan burfi recipes. It mainly includes my other related recipes like coconut burfi with jaggery, kalakand sweet, peanut burfi, icecream barfi, kaju katli, besan ladoo, mohanthal, kozhukattai, puran poli, rava modak. Further to these, I would also like to mention my other related recipe categories like,

Besan Barfi Video Recipe:

Recipe Card for Besan Ki Chakki:

Besan Barfi Recipe | Besan Ki Burfi Mithai

HEBBARS KITCHEN
Easy besan barfi recipe | besan ki burfi | besan ki chakki | besan ki mithai
3.50 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course sweet
Cuisine Indian
Servings 25 pieces
Calories 165 kcal


Ingredients 

  • 1 cup ghee
  • 3 cup besan
  • 2 tbsp suji / semolina
  • cup sugar
  • pinch saffron food colour
  • ¼ tsp cardamom powder


Instructions 

  • firstly, in a large kadai heat 1 cup ghee and add 3 cup besan.
  • mix the besan until the besan is well combined. besan starts to absorb ghee from the besam.
  • add 2 tbsp suji and mix well.
  • continue to roast the besan on low flame for 30 minutes.
  • after 30 minutes, the besan starts to release ghee.
  • roast until the besan turns golden brown and silky smooth consistency.
  • transfer to the large plate and keep aside.
  • in a large kadai take 1½ cup sugar and ½ cup water.
  • stir and dissolve the sugar.
  • continue to boil for 1 string consistency.
  • now add pinch saffron food colour and ¼ tsp cardamom powder.
  • mix well making sure everything is well combined.
  • now add roasted besan and mix well. make sure to keep the flame on low or turn it off.
  • mix until the mixture is well combined.
  • now transfer to the tray lined with baking paper.
  • press and level up making sure it is set uniformly.
  • rest for 30 minutes, or until the burfi sets.
  • cut into pieces of your desired shape.
  • finally, enjoy besan burfi for a month when stored in an airtight container.


Nutrition

Calories: 165kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 9mgPotassium: 122mgFiber: 2gSugar: 14gVitamin A: 6IUVitamin C: 1mgCalcium: 7mgIron: 1mg

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How to make Besan Barfi with step-by-step photos:

  1. Firstly, in a large Kadai heat 1 cup of ghee and add 3 cups besan.
  2. mix the besan until the besan is well combined. besan starts to absorb ghee from the besam.
  3. add 2 tbsp suji and mix well.
  4. continue to roast the besan on low flame for 30 minutes.
  5. after 30 minutes, the besan starts to release ghee.
  6. roast until the besan turns golden brown and silky smooth consistency.
  7. transfer to the large plate and keep aside.

  8. in a large kadai take 1½ cup sugar and ½ cup water.
  9. stir and dissolve the sugar.
  10. continue to boil for 1 string consistency.
  11. now add pinch saffron food colour and ¼ tsp cardamom powder.
  12. mix well making sure everything is well combined.
  13. now add roasted besan and mix well. make sure to keep the flame on low or turn it off.
  14. mix until the mixture is well combined.
  15.  now transfer to the tray lined with baking paper.
  16. Press and level up making sure it is set uniformly.
  17. rest for 30 minutes, or until the burfi sets.
  18. cut into pieces of your desired shape.
  19. Finally, enjoy besan burfi for a month when stored in an airtight container.
    besan ki burfi

Notes:

  • Firstly, make sure to roast the besan on a low flame until it turns golden brown. else the taste of besan will remain raw.
  • Also, the consistency of sugar syrup is crucial, if it is overcooked the burfi hardens, and if undercooked then it remains soft.
  • Additionally, you can add dry fruits of your choice to make it interesting.
  • Finally, in the besan burfi recipe you can also add mawa or milk to make it super moist.
This Post Is Also Available In ಕನ್ನಡ (Kannada), And हिन्दी (Hindi)