Besan Barfi Recipe| How To Make Besan Barfi

After the summer break, the festival season has started getting in queue one after the other. The hide and seek of the sun under clouds, soft drizzles, and the pitter-patter of rain now and then, pleasant weather and greenery all around are secretly knocking the arrival of festivities. Getting doused into the memories of Rakshabandhan this year, I am planning to make sweets for Rakshabandhan at home. And I am thinking of making Besan Barfi (Chickpea fudge). The reason being I do not want to buy direct eateries from the market at this covid times.

Being on the safer side, I am going to make sweets at home. Besan barfi or chickpea fudge is an Indian sweet, occasionally eaten at festivals. It is easy to make with fewer ingredients and is very tasty that everyone loves it. So I thought to share the recipe for besan barfi with you. This recipe has one secret ingredient about which I will tell you in the recipe. This ingredient makes the besan barfi tastier.

I follow two recipes to make besan barfi. The one that I am going to share with you in this post. There is another recipe that I would be sharing in upcoming posts. That recipe is a bit lengthy, but besan barfi made through that recipe has a long shelf life. The second recipe I generally follow at the time of Diwali. Because during Diwali we want the sweets to last for long.

Before starting the recipe for besan barfi, let’s know some quick facts about it and besan-

What is Besan?

Besan or chickpea flour is finely ground chana dal (chickpeas) from a variety, Bengal grams.

Is Besan Barfi Good For Health?

Of course, the main ingredient of besan barfi is besan (gram flour/ chickpea flour), which is highly nutritious because it contains soluble fibers. It has no trans fat, and that’s why good for the heart and healthy blood circulation. But as we know, excess of everything is harmful. So occasional eating of besan barfi is good because it contains sugar. Eating excessive sugar may have adverse effects on your health.

Why is My Barfi Not Setting?

There are two main reasons for besan barfi for not setting. One is that the mixture is appropriately not cooked. To avoid that, you must cook the mixture on medium to low flame until it becomes a paste-like consistency and have a nicely cooked aroma.

The second good reason for not setting the barfi is if you use more liquid ingredients. In this case, our liquid ingredients are ghee and sugar syrup. The consistency of sugar syrup is also very crucial while making the perfect barfi. If sugar syrup is watery, the barfi will not set, and if it is thicker than required, the barfi will get hard. So to make the perfect barfi, follow the step-by-step guide given in the recipe.

Is Besan Barfi Made Of Khoya?

Traditionally besan barfi is not made from khoya or mawa. But Milk barfi is made from khoya or mawa. Khoya adds more taste to the barfi and makes it softer. So it depends if you wish to add khoya or not to your besan barfi. I do not prefer to add khoya to my besan barfi because adding khoya will reduce my barfi’s shelf life, and I do not want that. Remember that adding khoya will change the recipe for besan barfi.

Is Besan A superfood?

Yes, besan is a superfood because of its high soluble fiber, zero trans fat, and healthy unsaturated fat content. It makes besan good for the heart and healthy blood circulation and weight loss.

What type of Besan Is Good For Besan Barfi?

I like my besan barfi to be granular, so for that, a thickly ground besan or chickpea flour is the best. It also saves me from adding Semolina to my barfi, and this way, I get the perfect authentic taste of my besan barfi.

I hope you must have got a little insight into besan and besan barfi (chickpea flour and chickpea fudge).

How Do I Make Besan Barfi At Home- Step By Step Guide With Photos

My way of making besan barfi at home is simple. I take the thickly ground besan and sieve it first to remove impurities if any. Then I take ghee in a pan and add besan to it.

I mix the mixture and cook it on medium to a low flame by continuously stirring it until it becomes paste-like with a nicely cooked aroma.

Then I prepare sugar syrup, add cardamom powder and my secret ingredient in the sugar syrup, and finally mixing it into my cooked besan.

I stir all the mixture well and grease the plate with ghee. Finally, I pour the mixture on the greased plates, spread it with the help of a spatula, tap it to avoid any air bubbles, and let it cool and rest until set.

When the mixture on the plate gets set, I grease a knife and cut the set mixture in vertical lines and horizontal lines, giving it diamond-shaped or any desired shaped pieces. And finally, enjoy it with family.

Let’s understand the recipe with a step-by-step photo guide, which is as follows:

How cool is this! Isn’t it?

Now let’s take the quick recipe for besan barfi with an exact measurement of ingredients.

Besan Barfi Recipe| Recipe For Besan Barfi| Besan Ki Barfi Recipe| How To Make Besan Barfi At Home

Yield- Approximately 40-45 Pieces

Cooking Time For Besan – 15-20 Minutes

Cooking Time For Sugar Syrup- 10-15 Minutes

Besan Barfi Setting Time- 15- 20 Minutes

Total Time – Approximately 60 Minutes

Ingredients:

• 500 grams Thickly Ground Besan/Chickpea Flour
• 250 Grams Ghee
• 400 Grams Sugar
• 1 Cup Water
• 100 Grams Milk Powder (That’s my secret ingredient)
• 1 Teaspoon Cardamom Powder (I prefer homemade)
• Charoli/ Chironji for garnishing
• Desiccated Coconut for garnishing

If you do not have a measuring scale and measuring cups at home, you may use dal Katori available at home. Because to make the process simpler for you, I am considering dal Katori of 200 ML capacity. As per that, the measurement is as follows:

• 2 1/2 Katori Thickly Ground Besan Or Chickpea Flour
• 1 1/4 Katori Ghee
• 2 Katori Sugar
• 1 Katori Water
• 1/2 Katori Milk Powder (That’s my secret ingredient)
• 1 Teaspoon Cardamom Powder (I prefer homemade)
• Charoli/ Chironji for garnishing
• Desiccated Coconut for garnishing

Method:

• First of all, Sieve the besan or chickpea flour in a bowl.
• Take a pan and heat it over low flame. Add ghee into the pan.
• Now add besan and mix well.
• Keep flame on medium to low heat and cook besan and ghee mixture by continuously stirring.
• After stirring and cooking for about 15-20 minutes, you will see a paste-like consistency with a cooked aroma of besan and ghee mixture.
• At this moment, switch off the flame, but continue to stir for some more time. Because at this moment our pan is hot so it may overcook the mixture. So to avoid overcooking, it is imperative to stir it for some more time in the pan after switching off the flame.
• Let the mixture cool a bit. Meanwhile, we will make Sugar Syrup.
• For Sugar Syrup, Take a pan and add sugar and water, then switch on the flame.
• Keep flame on medium to high.
• Continuously stir the sugar water mixture. When the bubbles start popping up, keep the flame on medium and continue stirring.
• After 5-10 minutes, start checking the consistency of sugar syrup by taking a drop between your index finger and thumb. Be careful while taking a drop of syrup between your index finger and thumb because it is hot.
• Add cardamom powder, yellow food color and milk powder to the sugar syrup and stir well when you see the sugar-water mixture is making one thread-like structure between your index finger and thumb.
• Continue to cook the syrup for some more time, and when you see the sugar-water mixture is making 11/2 thread between your index finger and thumb, then switch off the flame. Because of this consistency, our sugar syrup is ready.
• Now mix the sugar syrup in besan paste and mix them well. You do not need to switch on the flame.
• Now shift the mixture to already greased plates.
• Spread the mixture evenly on the plates with the help of a spatula and tap them to avoid any air bubbles.
• Garnish with chironji/ charoli, and desccicared coconut.
• Let the mixture for our besan barfi get cool and set it on the plates.
• When the mixture on the plates is cooled and set, cut the barfi in diamond shapes and serve.

Tips

• Keep Patience while cooking the besan and ghee mixture.
• Keep the flame on medium to low to avoid burning or overcooking the mixture.
• Milk powder is a secret ingredient because it tastes like besan khoya barfi and makes barfi tastier.

Enjoy making this simple recipe for besan barfi at home, and let’s sweeten the festival with this homemade fresh besan barfi.

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