LoadingAdd to favorites

Besan Ki Burfi (Gram Flour Fudge)

Print

Besan Ki Burfi (Gram Flour Fudge)

Besan ki barfi is sweet like candy and has a fudge like consistency. Made with roasted Besan, butter and sugar, it is then flavored with cardamom and garnished with nuts. Besan Burfi can be served any time of the day. In an Indian household, Burfies are served as cookies or chocolate.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 people

Ingredients

  • 1 cup besan (gram flour)
  • 2 tbsp sooji (samolina)
  • 1/4 cup almonds coarsely ground (badam)
  • 6 tbsp melted unsalted butter (ghee)
  • 1 cup sugar
  • 1/2 cup water
  • 8 cardamoms– shelled and seeds crushed
  • 1 tbsp pistachios crushed for garnishing

Method

  1. Grease 8” flat plate and set aside.

  2. In a bowl mix besan and semolina, add about 3 tablespoons of butter mix it well by rubbing with fingers. Mix will become grainy; Let it sit for about 15 minutes.
  3. Put rest of the butter in frying pan over medium heat; add besan mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color.
  4. Add almonds and roast stirring continuously until the color has change to deep golden brown and also start to smell of the roasted basen, this should take another 6-7 minutes. Turn off the heat. We add the almonds later otherwise almonds will be over roasted.
  5. In a saucepan, boil the sugar and water together over medium heat until syrup is little less then 1 thread or 205 degrees F on a candy thermometer. Mix the syrup with flour mixture mix well and pore over greased plate.
  6. Sprinkle the sliced pistachios evenly over the top to garnish.
  7. Let Burfi cool it takes about 1 hours and cut into 1” squares.

Recipe Notes

 Notes

If syrup is not right consistency Burfi can become very soft or very dry, in any case it is easy to fix.

Burfi is too soft: add little more almond powder or coconut powder. May be make them in ladoo a ball shape little smaller then golf ball and roll them in almond or coconut powder.

Burfi is very dry: sprinkle hot water as needed about 2-3 tablespoons over Burfi and mix it.

Besan Burfi also good for home made gift snack, some more suggestions Moog Dal Ladoo, Apple Coconut Burfi a perfect gift for vegan friend.


Please Subscribe to my YouTube channel


21 thoughts on “Besan Ki Burfi (Gram Flour Fudge)

  1. Hi ma’am anyway to fix the hard Barfi? My Besan barfi became hard. Saw in others comments theirs too was hard. Would there be anyway to fix it please? Thank you.

  2. So I want to understand, do we need to start the sugar syrup after the mixture is fully roasted or in parallel? So we can mix and pour it soon after the mixture is done? That part is not very clear .

  3. I made this burfi today and it tastes like the besan was not roasted enough I can taste besan raw in it, is there anything I can do to fix it or is it too late?

  4. dear aunty,
    it was really yummy…………… and tasty. My husband was so happy after eating it I cannot tell u. Thanks a lot again for sharing such a wonderful recipie

  5. Hello Aunty,

    It turned out awesome for me..the consistency was perfect..also i don’t feel guilty of having so much of ghee in each piece i enjoy..
    Thanks Ma’am..your team is doing a great job.

    Thanks,
    Praseetha

  6. I made this recipe last night, it did not settle and is still very sticky when I try to cut it. Is there anything I can do after to help it harden?

    1. Jamal, I don’t understand why it should be sticky, any way let’s try to fix. Try mixing 2-3 tablespoons of coars almond powder with the burfi and then make them in rounds like ladoos. I will like to know if it helped.

  7. Same happened with me…adding sugar syrup made it turn into a hard stone…my mom said that the amount of ghee was less in it..instead of 6 tsp add exactly half amount of ghee of the besan which means half cup of ghee..u can try it…it didn’t take the pain again…n m not very happy with the above recepie:(

  8. Hello Maam

    Can i skip adding sooji in the barfi? What role does it play?

    I was looking at a gluten free recipe hence i cannot add sooji. Please advise….

  9. i made this and as soon i addded sugar syrup it turned into big beasn hard stones like. i did use a thermomeer i got yesterday,was it a wrong thermometer i used or something else.Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.