Besan burfi step-by-step recipe with photos.
About this recipe
Besan burfi is a delectable sweet treat that is made with three main ingredients: besan (gram flour/chickpea flour), ghee, and sugar. They are perfect for celebrations like Diwali. It is a common sweet more popular in north India and is made during winter.
Besan is a common ingredient when it comes to making sweet treats in India, besan burfi, besan laddu, 7-cup burfi to name a few. Besan burfi is different from besan laddu even though they have the same key ingredients. Apart from the visible difference in shape, the burfi is set by making a sugar syrup while the laddu is sweetened with powdered sugar and shaped.
The most important step in making besan burfi is to roast the besan correctly on low flame. It is also important to keep stirring it at this stage as besan can burn very easily if left unattended. It is also important that the sugar syrup reaches one-string consistency. This means that when you place a drop of sugar syrup in between your two fingers and pull them apart, it should form a thin string.
This is attained by simmering sugar and water until the desired consistency is reached. If you like your burfi to be more firm and hard, let the sugar syrup attain two-string consistency. I also add some fine semolina (suji/rava) to besan burfi. This adds a great crunch to it; however, you can skip this if you want to make it gluten-free.
Follow these fail-proof tips when making the burfi and get perfect burfis every time.
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Step by step instructions
Heat ghee in a thick bottom pan. Once the ghee is completely melted, add semolina and besan (step 1).
Fry on low flame until it is aromatic and lightly golden (step 2).
Heat sugar and water in another pan and bring it to a boil. Let it simmer until it reaches one string consistency (step 3).
Carefully pour the sugar syrup into the besan mixture (step 4).
Keep stirring the mixture (steps 5,6).
Once the mixture comes together, add cardamom powder and mix well (step 7).
Pour onto a baking sheet, top with almonds, and let it set. Make indents while it is still warm (step 8).
- 1 cup besan (gram flour/chickpea flour)
- 1 tablespoon semolina fine (suji)
- ½ cup ghee
- ½ cup sugar
- ¼ cup water
- ½ teaspoon cardamom powder
- 1-2 almonds sliced
- Line a tray with baking or parchment paper. Set aside
- Heat ghee in a thick-bottom pan. Once the ghee is completely melted, add semolina and besan
- Fry on low flame until it is aromatic and lightly golden. This may take upto 20 minutes
- Once the besan is done, turn off the flame and set aside
- Heat sugar and water in another pan and bring it to boil
- Let it simmer until it reaches one string consistency (to check, take a drop of syrup and pull between your fingers. It should form a single string)
- Carefully pour the sugar syrup to the besan mixture. Keep stirring as you pour
- Keep mixing until it comes together. Add cardamom powder and combine well
- Pour the mixture onto the tray. Use a spatula and level it
- Garnish with almond slices and let it sit
- While the mixture is still warm, make indents. This will help in cutting the burfi when it cools down
- Cut the burfi once it is cooled completely
- Store in air-tight containers
- The mixture will initially be a little tight but will eventually loosen up as you continue to fry the besan
- Be careful while pouring the sugar syrup as it is very hot