Besan Barfi Recipe: One of the most traditional and popular Indian sweet recipes uses chickpea flour and sugar syrup. It is probably one of the must-have Indian sweet recipes for most Indian festivals or celebrations. There are several ways to make the same burfi, but this post is about a halwai-style recipe with rava added to it.
Barfi recipes are popular types of Indian sweets snacks that are prepared for all major occasions. Basically, it can be made with any type of flour, nuts, or dried fruits, but there are some flours that are ideal for making this burfis. One such barfi recipe is besan ki burfi, which uses chickpea flour and produces one of the smoothest and creamiest barfi textures.
Personally, I am not a big fan of barfi recipes and prefer savoury snack recipes. However, there are some sweet recipes that I simply cannot get enough of. Sweets made from besan are unquestionably one of them. Mysore pak recipe, especially the hard textured one with porus texture, is my first choice. The next recipe has to be the besan burfi. As I previously stated, there are numerous ways to make besan burfi, but this is my personal favourite. Traditionally, barfi is made with only besan flour or chickpea flour. But I tried to make it in the style of halwai. In other words, rava or semolina is added to make it moist, creamy, and rich. It is not required, but it enhances the flavour of the barfi mithai. In fact, try adding rava or semolina to most barfi recipes and you should notice a difference right away. Please let me know what you think of the new version of besan ki barfi.
Additionally, some additional tips, suggestions, and variations to the besan burfi recipe First and foremost, for the best results, besan flour or chickpea flour plays a critical role, and I strongly recommend using premium quality besan flour. You get a besan ladoo flour in particular, which I would recommend using for this. Second, the texture and hardness of the barfi are primarily determined by the consistency of the sugar syrup string. The texture would become harder as the consistency was increased. Finally, the shelf life of this sweet is easily extended to a couple of weeks. However, as it ages, the texture will become harder. As a result, it is advised to preheat or microwave it for 10 seconds before serving.
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Besan Barfi Recipe
- 1 cup ghee
- 3 cups besan
- 2 tbsp suji / semolina
- 1½ cup sugar
- pinch saffron food colour
- 1/4 tsp cardamom powder
- First, melt 1 cup ghee in a large kadai and add 3 cups besan.
- Mix the besan until it is evenly distributed. The besan begins to absorb the ghee from the besam.
- 2 tbsp suji, well combined
- Continue to roast the besan for 30 minutes on low heat.
- After 30 minutes, the besan begins to produce ghee.
- Roast the besan until it turns golden brown and has a silky smooth consistency.
- Place on a large plate and set aside.
- 1½ cup sugar and 1/2 cup water in a large kadai
- Stir in the sugar to dissolve it.
- Continue to boil until the string consistency is reached.
- Now stir in a pinch of saffron food colouring and 1/4 teaspoon cardamom powder.
- Mix thoroughly to ensure that everything is well combined.
- Now stir in the roasted besan. Keep the flame on a low setting or turn it off.
- Mix until everything is well combined.
- Transfer to a baking sheet lined with parchment paper.
- Press and level to ensure that it is uniformly set.
- Allow for 30 minutes of resting time, or until the burfi has set.
- Cut into the desired shape of pieces.
- Finally, besan burfi will keep in an airtight container for a month.
- To begin, roast the besan on a low flame until it turns golden brown. Otherwise, the besan flavour will remain raw.
- Furthermore, the consistency of the sugar syrup is critical; if it is overcooked, the burfi hardens, and if it is undercooked, it remains soft.
- You can also add dry fruits of your choice to make it more interesting.
- Finally, you can add mawa or milk to the besan burfi recipe to make it extra moist.
Is it healthy to eat besan barfi?
No, this is not a nutritious recipe. Quick Besan Barfi are not suitable for dieters, diabetics, or weight watchers. Mr. Besan: Besan contains more good fat than whole wheat flour and more protein. Besan, which is high in complex carbohydrates and has a low glycemic index, is also beneficial to diabetics.
Is barfi considered a junk food?
Some ethnic or traditional foods, such as pakora, chips, bundi laddu, barfi, kaju katli, and so on, are not generally considered junk food, despite the fact that they have little nutritional value and are typically high in sugars and fat from being fried in oil.
Is besan a pain reliever?
It is high in iron, folate, magnesium, zinc, manganese, and fibre, as well as a variety of B vitamins. Buckwheat flour also contains a lot of antioxidants, specifically the polyphenol rutin.
Is besan difficult to digest?
The fibre in besan flour has an effect on the digestive system. It aids in the slowing of the system. This makes you feel full. Sugar levels in the body are kept under control due to its slow digestion.
Is besan better than wheat?
Besan contains more good fat than whole wheat flour and more protein. Besan, which is high in complex carbohydrates and has a low glycemic index, is also beneficial to diabetics.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.