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:
The Process to Make Besan ki Barfi:
Now that we have discussed the basic tips, let’s begin with the recipe:
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.
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Grease or place a parchment paper on a square dish (you can use an 8-inch plate/baking dish too) and set aside. Roast the Besan Make the 1 Thread Sugar Syrup (Chashni):
Make the Besan Barfi:
Besan, you need fine besan and NOT the ladoo besan Sooji, you need extra fine sooji. If you cannot find it, then blend regular sooji to make an extra fine variety. Sugar Syrup, if it’s cloudy, then remove the dirt by adding the 2tbsp milk method mentioned in the post.
