Benefits of Besan ki Burfi: Simple Ingredients: Besan ki Burfi requires minimal ingredients that are commonly found in Indian kitchens, making it an accessible and budget-friendly dessert option. With just gram flour, ghee, sugar, and a few flavorings, you can whip up a batch of delicious Besan ki Burfi in no time. Customizable: While the basic recipe for Besan ki Burfi is simple and straightforward, it can be customized to suit individual taste preferences. You can adjust the sweetness, flavorings, and texture of the burfi by varying the amount of sugar, adding different spices or essences, or incorporating nuts and dried fruits.
Other Variations of Barfi:
Til ki Barfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
Carrot Barfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
Badam Barfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
Coconut Barfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.
Tips for Making Perfect Besan ki Burfi:
Q: Can I store besan ki burfi?
A: Yes, you can store besan ki burfi in an airtight container at room temperature for up to a week. However, it’s best enjoyed fresh.
Q: Can I make besan ki burfi vegan?
A: Absolutely! You can substitute melted ghee with vegan butter or coconut oil to make it vegan-friendly.
Q: How do I fix besan burfi if it turns out too soft or too dry?
A: If the burfi is too soft, add a little more almond powder or coconut powder to thicken it. If it’s too dry, sprinkle some hot water over it and mix well to restore moisture.
Q: Can I make besan burfi without sugar?
A: While sugar is traditionally used to sweeten besan burfi, you can substitute it with jaggery or a sugar alternative like stevia for a healthier option.
In conclusion, besan ki burfi is a delightful Indian sweet that’s relatively easy to make and offers a myriad of variations to suit different preferences. Whether you’re celebrating a festival or simply craving a sweet indulgence, this timeless treat is sure to impress with its irresistible taste and aromatic essence.
Madam, it looks very nice. I have one doubt. Which candy thermometer and from where it may be bought? Good quality one as it is shown by you. Thanks and regards
Delicious, easy to make recipe!! I used 2/3 cups of sugar for syrup.
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.
Shereena, it happens if syrup is too thick, too fix it grind the barfi sprinkle little hot water and make it in ladoo
My Barfi was too crumbly and kept on breaking up when being cut.
Nancy, sugar syrup was too thick
Thanks but wait for ur reply to set it soft
can we use margarine instead of ghee
Harmeet, I will not suggest this
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 .
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?
G, sorry it is too late
Can you please tell me ingredients in grams?
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
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
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?
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.
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:(
Shalu, I think syrup was to thick.
thank you
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….
Kavitaks, Sooji, you can skip but sooji gives a nice texture to the burfi
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
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