This besan burfi recipe is quick and easy to make, with only three ingredients and is ready within 45 minutes. This Punjabi-style besan burfi has a soft, melt-in-the-mouth texture and a rich halwai-style taste.
Besan Burfi is a traditional North Indian sweet made with gram flour, ghee, and sugar syrup, flavoured with cardamom. The besan is roasted in ghee until golden and aromatic, then mixed with sugar syrup and set into pieces.
You can call it "Indian fudge". This Besan ki burfi is one of the most loved sweets we make at home during Diwali and Raksha Bandhan. It has a rich nutty flavor and a soft, melt-in-mouth texture.
Other Diwali recipes to try are my danedar besan ke ladoo, nevri, and Mahrashtrian-style chakli.
This Besan Ki Burfi Recipe Is So Good!
Whenever I make this besan burfi, the whole house is filled with the amazing aroma of roasted besan and ghee. I just love it!
The best part is watching the kids wait impatiently for it to set. It is that sweet which disappears faster than you make it.
If you have never tried making besan ki burfi at home, start with this easy version. It needs very little effort but tastes just like the ones from halwai shops.
- Preeti Nayak
Quick Look At This Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 9
- Calories: ~253 kcal per serving (based on nutrition panel)
- Cook Method: Roast besan in ghee → prepare sugar syrup → combine syrup with roasted besan → pour into greased tray → top with nuts → let it set and cut into squares.
- Difficulty: Easy, perfect for beginners and busy festive days.
SUMMARIZE & SAVE THIS RECIPE ON
Disclaimer: AI summaries may contain errors. Please check the original Besan Burfi recipe for accurate steps.
Jump to:
Want to make sweets without ghee and sugar? Try my peanut ladoo recipe.
Ingredients Notes
- Besan: Besan is a fine flour made from chickpeas, used in Indian sweets and snacks. Choose fine besan to make soft, melt-in-the-mouth besan ki burfi.
How to make Besan Burfi at Home
Step 1: Heat ghee in a pan on a low flame until completely melted.
Step 2: Add besan to the melted ghee. Stir continuously on low flame until it turns golden brown and is aromatic. Ghee will start to come out of the burfi mixture. Remove from heat.
Step 3: In another pan, add sugar and water. Heat on medium flame until the sugar dissolves completely. Now cook it for 2 more minutes and check if it is ready.
Step 4: Reduce the heat to low. Take a drop of sugar syrup on a plate and let it cool slightly. Check by pressing between the thumb and forefinger. It should form a single string. Remove from heat. Add cardamom powder and mix.
Step 5: Pour the prepared sugar syrup immediately into the roasted besan mixture.
Step 6: Stir quickly and mix thoroughly until the syrup is well combined with the roasted besan.
Step 7: Pour the mixture into a greased tray. I used a cake tin. Spread evenly and top with chopped nuts. Press it gently on the besan burfi mixture. Let it sit for an hour to set.
Step 8: Once set, cut the burfi into small squares or diamonds and serve.
Recipe Tips
- Roasting the besan perfectly is the key to making a delicious besan burfi. Roast the besan perfectly, or it will taste bitter if under-roasted and spoil the flavour if over-roasted.
- While roasting besan, if the mixture looks dry, add 1 teaspoon of ghee.
- When checking the sugar syrup, put a drop on a plate and let it cool slightly before testing for one-string consistency. The same process we used for our rava ladoo recipe.
- Reduce the heat to low while checking the sugar syrup, or it will overcook and make the burfi hard.
- If the sugar syrup is not cooked to a one-string consistency, the burfi mixture will not set well after 1 hour. In that case, transfer the mixture back to the pan and reheat it.
Recipe FAQs
Besan ki barfi is smooth and soft, made by roasting besan in ghee and mixing it with sugar syrup. Mohanthal has a grainy texture because the besan is first rubbed with ghee or milk before roasting. Mohanthal is richer in flavor and more traditional in Gujarati and Rajasthani sweets.
If the besan (gram flour) is under-roasted, it will taste bitter. Always roast it on low flame till it turns golden and gives a nutty aroma.
You can store it in an airtight container at room temperature for 5-6 days, or refrigerate for up to 2 weeks.
It's hard because you overcooked the sugar syrup. Next time, remove it from heat as soon as you get the one-string consistency.
Recipe Card
Besan Burfi Recipe
Equipment
- 1 Heavy bottom pan
Ingredients
To roast the Besan
- ½ cup ghee/clarified butter
- 2 cup besan/gram flour
To make the sugar syrup
- 1 cup sugar
- ½ cup water
- ½ teaspoon cardamom powder
To Garnish:
- chopped nuts cashew, almonds, and pistachios
Instructions
- Heat ghee in a pan on a low flame until completely melted.½ cup ghee/clarified butter
- Add besan to the melted ghee. Stir continuously on low flame until it turns golden brown and is aromatic. Ghee will start to come out from the mixture. Remove from heat.2 cup besan/gram flour
- In another pan, add sugar and water. Heat on medium flame until the sugar dissolves completely. Cook for 2 more minutes and check.1 cup sugar, ½ cup water
- Reduce the heat to low. Take a drop of sugar syrup on a plate and let it cool slightly. Check by pressing between the thumb and forefinger. It should form a single string. Immediately remove from heat. Add cardamom powder and mix.½ teaspoon cardamom powder
- Pour the prepared sugar syrup into the roasted besan mixture.
- Stir quickly and mix thoroughly until the syrup is well combined with the roasted besan.
- Pour the mixture into a greased tray. I used a cake tin. Spread evenly and top with chopped nuts. Press it gently on the besan burfi mixture. Let it sit for an hour to set.chopped nuts
- Once set, cut the burfi into small squares or diamonds and serve.
Video
Notes
- Roast the besan perfectly on a low flame. Under-roasted besan tastes bitter, and over-roasted besan can spoil the flavour.
- If the mixture looks dry while roasting, add 1 teaspoon of ghee.
- Check the sugar syrup by dropping a little on a plate and letting it cool slightly to test for one-string consistency.
- While checking the sugar syrup reduce the heat to low otherwise it will get overcooked and make the burfi hard.
- If the mixture does not set after 1 hour, reheat it as the sugar syrup may not have reached one-string consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rajeev
mouthwatering burfi. Anyone can try. easy to make
Preeti
Glad you liked it.