Besan Barfi Recipe
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5
Besan Barfi Recipe
Description
This Besan Barfi recipe begins by roasting gram flour in ghee over low-medium heat to develop a warm, nutty flavor and a slightly darkened color. Continuous stirring is essential to prevent burning and achieve even roasting. Separately, a sugar syrup is prepared by boiling sugar and water together until it reaches a particular consistency. Cardamom powder is added to the syrup for its distinctive aroma. The hot sugar syrup is then mixed into the roasted flour and ghee mixture, quickly combined and spread evenly into a prepared tray lined with parchment paper or greased with ghee.
Once spread, the mixture is allowed to set and cool until firm enough to cut into square pieces and garnished with sliced almonds and pistachios for added texture and decoration. The barfi has a rich, caramelized flavor with buttery notes and a smooth yet slightly grainy texture from the gram flour. It is a popular festive sweet often prepared at home during celebrations.
Proper roasting of the gram flour is vital to avoid a raw flour taste and achieve the correct flavor and texture. Using a sharp knife helps cut neat barfi pieces once set. The sweet can be stored at room temperature for 2-3 weeks but may benefit from refrigeration in warmer climates. Microwave reheating briefly restores freshness when serving.
Ingredients
- 3 cup gram flour aka besan
- 1 cup ghee
- 3/4 cup water
- 1 1/2 cup granulated sugar can add 1/4 cup more for sweeter taste
- 1 teaspoon cardamom powder
- 4-5 almonds sliced, for garnish
- 4-5 pistachio sliced, for garnish
Instructions
- Measure: I highly recommend measuring using a scale when making Indian sweets for best results. I have included gram measurements in the recipe. Select "Metric" below the ingredients to see measurements in grams.
Roasting besan
- Grease a small baking tray 9x9 with ghee or line with parchment paper and spread the mixture into the tray and spread it evenly. Parchment paper is preferred as it makes it much easier to get the barfi out once it is set.
- Melt ghee in a pan over medium heat.
- Add the gram flour to the pan and roast at a low-medium temperature. The mixture clumps at first. After about 10 minutes it starts to loosen up. Keep stirring until the mixture smells nutty and has darkened slightly in color. Continue stirring to keep the mixture from sticking to the bottom of the pan and from burning. It will be done in about 20-25 minutes.
- Turn off the flame. Continue stirring for 1-2 minutes more, as the pan is still hot and we don't want the flour to burn. Mix in the cardamom powder and give it a stir. Now let the besan cool down while we make the sugar syrup.
Make sugar syrup
- Add sugar and water to a pan. Heat on medium flame. You can also add a few strands of saffron.
- Let the sugar dissolve, will take around 3-4 minutes. Then lower the heat and let syrup simmer for 6-7 minutes until it reaches one string consistency. You can also use a thermometer to check that the temperature is 222°F (or 106°C). Turn off the heat. Do not overcook the syrup once one string consistency is reached. To check one string consistency without a thermometer - Take a few drops of syrup in a ladle and then from that a drop of syrup between your thumb and index finger and check by pulling them apart that a single string is formed for about a centimeter, and then it breaks).
Mix and Set
- The besan mixture should be lukewarm by now. Add the sugar syrup immediately and mix well.
- Transfer the mixture into the prepared tray and spread it evenly. Use a flat spatula to make it smooth on the top. And tap the tray on the counter couple of times to get the mixture to spread evenly. Garnish with thinly sliced almonds and pistachios.
- Allow the barfi to settle for 2-3 hours. Depending on the weather, this can also take 4-6 hours.
- When the besan barfi has set, cut into squares or diamond shapes using a sharp knife.
- Remove gently so that they do not break. Serve immediately or store in an air-tight container. Enjoy!
Notes
- Roast the gram flour on low to medium heat, stirring constantly to prevent burning and achieve a brown color without going yellow.
- Do not roast on high heat as it can scorch the flour and produce an unpleasant taste.
- Incorporate saffron strands into the sugar syrup for an added layer of flavor if desired.
- Don’t reduce the ghee significantly; it helps the barfi set properly and imparts richness.
- Transfer the mixture immediately to the prepared tray after mixing with sugar syrup to prevent clumping.
- Use a sharp knife to cut the barfi once set for clean edges.
- Store barfi at room temperature up to 2-3 weeks or refrigerate in warmer weather.
- Microwaving a slice for about 10 seconds can refresh its texture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25pieces
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 10mg | 0% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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