Besan Burfi

Popular Indian sweet, Besan Burfi is made with gram flour, ghee and flavored with cardamom. This homemade recipe makes melt-in-mouth burfi every time! Gluten-free.
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Besan Burfi is a popular Indian sweet made with gram flour, ghee and flavored with cardamom.

This homemade recipe for besan burfi will give you melt in mouth burfi every time!

4 pieces of besan burfi arranged on a round silver antique plate

Sweets made with besan (gram flour) are some of my favorite sweets.

Like besan ladoo and this besan burfi!

They both have essentially the same ingredients-  besan, ghee and sugar but the way you make and shape them is what makes then different.

In India, burfi is the term used for a sweet fudge and it can be made with anything from lentils to nuts, fruits and in this case from besan.

The ingredient list for making besan burfi is small (ghee, sugar and cardamom) but as it is most Indian sweets, it takes some skills to get it right.

No, I am not trying to scare you guys. You can definitely make the perfect besan burfi even in first attempt but if it doesn’t turn out perfect, don’t be disheartened.

Indian sweets always need some practice. It has taken me many years of practice to get them right.

Tips to Make Perfect Besan Burfi

Here are few things to keep in mind to make the best besan burfi!

Roasting the besan properly: the most important step in making besan burfi is to roast the besan properly.

If your besan is not roasted properly, the burfi will have the raw taste (kaccha taste as we call in Hindi) and trust me it doesn’t taste good.

I have done that before and I was so disappointed because if your burfi tastes of raw besan after so much of hand workout, it definitely doesn’t feel good!

So roast the besan properly. Stir continuously because you want to make sure the besan is roasted uniformly and you also want to make sure it doesn’t get burnt.

The besan should be golden-ish yellow in color and not dark brown. If it turns dark brown, you have gone bit too far.

I roast for around 25 to 30 minutes on the lowest heat with constant stirring. Yes it requires patience so make sure you have plenty of it before you start.

4 pieces of besan burfi stacked together on a plate with more pieces on the sides

Sift the besan before adding it to ghee: this gives the burfi a nice, smooth texture. So do the additional step of sifting the besan.

Getting the sugar syrup consistency right: this can really make or break your burfi.

If the syrup is over-cooked the burfi will be hard and turn out like a rock.

If the syrup is under-cooked, the burfi will not set.

You have to cook the syrup until it reaches a one string consistency. And how do you know if it has reached that consistency?

Two things:

  1. Place a small drop of syrup between your thumb and index finger and then pull them apart, you should the formation of a string (check pictures below).
  2. If the string consistency thing sounds too complicated to you, simply let the sugar dissolve in water first. Once the sugar dissolves, lower the heat to “low” and simmer the syrup for 5 to 6 minutes. This will result in one string consistency, so follow the timings and do not over-cook the syrup.

What if my burfi doesn’t set? This means your under-cooked the sugar syrup. I will put back the mixture on heat and cook for few minutes until it leaves the sides of the pan and try to set it again.

Why is my burfi hard and not melt-in-mouth? You over-cooked the sugar syrup. You have to only cook it until it reaches one string consistency here. That results in best melt-in-mouth texture in my opinion.

As you can see, my burfis were quite big. If you want to make thinner and smaller burfis, spread the mixture in a large pan.

I have use 9 x 9 inch pan here so for thinner burfis, maybe use 9 x 13 inch pan.

Hope you guys give this melt-in-mouth Besan Burfi a try this festive season!

besan burfi stacked together on a black bowl with some diyas placed in the background

Method

Line a 9 x 9 inch pan with parchment paper and set aside. You can even use a bigger pan (like 10 x 13 inch) to make thinner burfis.

1- Melt ghee in a pan on medium heat.

2- Add the sifted besan into the pan and stir. Lower the heat to “low”.

3- Start stirring, the besan will clump up at first. Don’t worry and keep stirring.

4- After around 15 minutes, the besan will start to loosen up.

step by step picture collage of making besan burfi at home

5- After stirring for around 20 minutes, it will become smooth.

6- Around 25 minutes, it will become like a smooth paste. Add cardamom powder at this point.

7- And cook for 5 more minutes.

8- So I cooked the besan for total of 30 minutes on low heat. Remove pan from heat and set aside.

Let it cool down while you make the sugar syrup. Besan should cool down before sugar syrup is added to it.

step by step picture collage of making besan burfi at home

9- To a pan, add sugar and water on medium heat.

10- Let the sugar dissolve, will take around 4 to 5 minutes.

11- Then lower the heat and let syrup simmer for 5 to 6 minutes until it reaches one string consistency.

12- It takes me 6 minutes always after the sugar dissolves to reach the 1 string consistency on low heat.

Put a drop of sugar syrup between your thumb and index finger and pull them apart, you should see a single thread formation. This is the right consistency. If you have a kitchen thermometer this becomes much easier, it should measure 110 C (230 F) when done.

Turn off the heat as soon as the syrup reaches that stage. Do not over cook the sugar syrup. 

step by step picture collage of making besan burfi at home

13- Now add the sugar syrup to the cooked besan (which has cooled down at this point). 

14- Stir until all the sugar syrup is well combined with the besan. 

15- Transfer the mixture to a 9 x 9 inch pan lined with parchment paper.

Tap the pan to get rid of excess air. Sprinkle pistachios on top.

16- Let the burfi set for 2-3 hours and then cut into pieces. I trim the edges and then cut them into squares.

step by step picture collage of making besan burfi at home

Store besan burfi at room temperature for 10 days!

besan burfi stacked in a plate with a small bowl of pistachios in the background

If you’ve tried this Besan Burfi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in March 2017.

Besan Burfi

4 pieces of besan burfi arranged on a round silver antique plate
Manali
Popular Indian sweet, Besan Burfi is made with gram flour, ghee and flavored with cardamom. This homemade recipe makes melt-in-mouth burfi every time! Gluten-free.
4.96 from 21 votes
Prep Time 5 mins
Cook Time 30 mins
Resting Time 1 hr
Total Time 35 mins
Course Sweets
Cuisine Indian
Servings 20 pieces
Calories 241 kcal

Ingredients

  • 1 cup ghee 200 grams
  • 3 cups besan 325 grams (gram flour)
  • 1.5 teaspoon cardamom powder
  • 2 cups minus 2 tablespoons granulated white sugar 360 grams, can reduce to 300 grams for a less sweeter burfi
  • 1/2 cup +1 tablespoon water 120 ml + 15 ml
  • chopped pistachios for garnishing

Instructions
 

  • Line a 9 x 9 inch pan with parchment paper and set aside. You can even use a bigger pan (like 10 x 13 inch) to make thinner burfis.
  • Melt ghee in a pan on medium heat. Add the sifted besan into the pan and stir. Lower the heat to "low".
  • Start stirring, the besan will clump up at first. Don't worry and keep stirring.
    After around 15 minutes, the besan will start to loosen up (see pictures above).
  • After stirring for around 20 minutes, it will become smooth.
    Around 25 minutes, it will become like a smooth paste. Add cardamom powder at this point and cook for 5 more minutes.
  • So, I cooked the besan for total of 30 minutes on low heat. Remove pan from heat and set aside.
    Let it cool down while you make the sugar syrup. Besan should cool down to room temperature before sugar syrup is added to it.
  • To a pan, add sugar and water on medium heat.
    Let the sugar dissolve, will take around 4 to 5 minutes.
  • Then lower the heat and let syrup simmer for 5 to 6 minutes until it reaches one string consistency.
    It takes me 6 minutes always after the sugar dissolves to reach the 1 string consistency on low heat.
  • Put a drop of sugar syrup between your thumb and index finger and pull them apart, you should see a single thread formation. This is the right consistency. If you have a kitchen thermometer this becomes much easier, it should measure 110 C (230 F) when done.
    Turn off the heat as soon as the syrup reaches that stage. Do not over cook the sugar syrup.
  • Now add the sugar syrup to the cooked besan (which has cooled down at this point).
    Stir until all the sugar syrup is well combined with the besan.
  • Transfer the mixture to a 9 x 9 inch pan lined with parchment paper.
    Tap the pan to get rid of excess air. Sprinkle pistachios on top.
  • Let the burfi set for 2-3 hours (or more) and then cut into pieces. I trim the edges and then cut them into squares. Store besan burfi at room temperature for 10 days!

Notes

  1. The most important thing is to roast the besan properly so that the burfi doesn't taste raw. So do roast for 25-30 minutes on low heat.
  2. You can even add saffron strands for extra flavor. Add it while roasting the besan towards the end. 
  3. You can reduce the amount of sugar to 1.5 cups (300 grams) for a less sweet besan burfi.
  4. Investing in a kitchen thermometer is a good idea since that will help get accurate results. When the sugar syrup is cooked to the right consistency, it should measure 110 C (230 F). 

Nutrition

Calories: 241kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 23mgSodium: 12mgPotassium: 152mgFiber: 2gSugar: 26gVitamin A: 5IUCalcium: 9mgIron: 0.9mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

 

106 thoughts on “Besan Burfi

  1. Hi Manali! Thank you for the recipe. I love barfi and this recipe looks so good. Quick question though, on the sugar syrup I like to use a candy thermoneter. Is it supposed to be at the “thread stage” 215-234F it says when I googled. But which temp is the right one? Since this is a bigger range and I’m afraid of unercooking nor overcooking the sugar. Thank you so much for your help.

      1. I see. This recipe is so much like Mysore Pak, which is my favorite. Will try. Thanks!

  2. 5 stars
    When I first saw your post in fb I really wanted to try and today I made this finally….burfi’s were amazing ????…thank you for amazing recipe

  3. Made this today and was wondering. I roasted the besan for almost 45 minutes and then decided that I must be overdoing it and carried on with the recipe. I had the heat on Lo. Once the besan set, I tried it and it seems a little soft (after 2 hours). My mum said that when I roasted the besan, I would know it was done when it started letting off a bit of oil. Any comments to that?

    1. I roast for around 30 minutes and not 45, besan is mostly done around 25 minutes mark. I usually go with the color and aroma of the besan- those are so two basic things which you should look out for while roasting the besan. If you are getting a nice nutty aroma, it’s most likely done. If the burfi is soft, you can put the entire mixture on heat again and cook for few more minute until the mixture thickens some more and try setting it again. Looks like you should have cooked the sugar syrup a bit more, it’s not the bsean.

    1. I think you didn’t act quickly enough. You have to act fast and mix everything together and then immediately pour mixture on a tray to set.

  4. Hello Manali, I want to make the recipe little less Sweet, can u pls confirm how much sugar and water should be used( I want to use only 1 and 1/4 cup sugar )

    1. Sorry I can’t say the exact amount until and unless I try it myself. Adjust accordingly. Make 1 string consistency and go from there.

  5. Hello Manali you have not mentioned how much water to add to make the sugar syrup .I would like to make it for my granddaughter whose favourite sweet is besan burfi .
    Kindly let me know as I would like it to be perfect for her and don’t want make a mistake .
    Waiting for your reply
    Thank you
    Thank you

    1. Hello Pratima, I have of course mentioned the amount of water- “1/2 cup +1 tablespoon water, 120 ml + 15 ml” . Please see the recipe card in the end.

  6. will it be okay if parchment paper is not used?
    want to make it today for mom on mother’s day…hope i get a reply soon?

  7. 5 stars
    Hi Manali, thanks for sharing the recipe with such detailed instructions. It is so easy to follow. I have become a fan. I have tried this barfi tofay. My forst ever sweet dish. Everything was going fine but it was not setting properly. And as you had done the troubleshooting as well..I put it back to heat and and stirred for few mins. It started leaving the pan and so again put it for for setting. Fingers crossed. The aromas and color looks awesome by the way. Thank you again for sharing such a detailed instruction and also the potential errors and how to fix them. This is really important for novices like me

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