Tuesday, March 22, 2016

Besan ki Barfi

Wishing Everyone A Very Happy Holi!!
Holi is the Indian festival of Colours...No festival for us is complete without sweets so this Holi I made a very colourful sweet "Besan ki Barfi" along with the very popular Gujiyas...

"Besan Ki Barfi"

Besan ki Barfi is a very popular North Indian Sweet which can easily be prepared at home.with just a few ingredients. Thee sweets are usually made during festivals like Holi or Diwali and the best thing is that they can be kept for a couple of days.

As the name suggests Besan or Bengal gram flour is the main ingredient for this sweet and since I was making it for Holi I have used Mawa as well. Mawa give it a nice rich and fudge like texture but the only thing is it needs to be kept in the fridge and stays well for 3-4 days. However 3-4 days is a long time, In our home its just a day or two n they are over. So do try this easy and simple Besan Ki Barfi at home...

Besan (Bengal gram flour) - 2 cups
Sugar - 3/4th cup
Ghee - 1/4th cup
Mawa, - 1 cup
Milk - 2 cups
Cardamom (Elichi), powder - 1 teaspoon
Saffron, - 15-20 strands
Almonds for garnish - 8-10
Rose petals for garnish (Optional)


Warm ghee in a kadhai or a heavy bottom pan and add the besan. Mix well, besan tends to form small lumps, don't panic, just keep breaking them with the spoon.

Add half a teaspoon of cardamom powder and continue roasting the besan, keep stirring, until it changes colour. Once done it should have a nice golden brown colour and will release a lovely aroma of roasted besan.(In Hindi we call it "sondhi se khushboo")

Once the besan is well roasted and turn off the gas, let it cool for a few minutes, then pass it through a sieve and keep aside. (I use the my soup sieve for this)

This helps in breaking up any small lumps and also adds a nice even texture to the barfi.

In a heavy bottom pan (I prefer to use my nonstick pan) add the grated mawa along with milk and place it on medium flame, add the saffron and let it come to a boil, reduce flame and keep stirring until it's reduces to almost half the quantity.

Add sugar and mix well, as soon as you add sugar you will notice that the milk which was thick becomes more fluid don't worry and let it come to a roaring boil, then reduce flame and continue cooking on medium flame until the milk comes back to the thick consistency. (The best test to determine the right consistency is to put a cool steel spoon, the milk should coats the back of the spoon and should not be runny.)

Add the roasted and sieved besan in a constant stream and keep mixing. Remember we need to really work fast as we don't want our barfi to have any lumps.

Mix well, keep stirring until it starts to thicken and be careful as air bubbles keep popping. This is one of the most crucial stages as we need to get the right consistency, so here is a quick test...just pass the spoon with which u are stirring through the middle of the pan, it should come out clean and the edges of the barfi mix should roll and take a few seconds to come together.

Once done quickly transfer the barfi mix to a greased tray or plate and spread evenly.

Garnish with silvered almond and dried rose petals(optional). Let the burfi cool completely, cut into desired sizes and serve.

So once again wishing everyone "A Very Happy N  Safe Holi" and yes, do try to Save Water...every drop counts:)


This is a very easy recipe but the most important thing being alert while making. Be it roasting the besan or preparing the milk base you need to be alert and keep stirring as things get bad in moments and non of us want a burnt barfi. So Be Calm N Keep Stirring is the Mantra :)
I have used 3/4th cup of sugar and my Barfi was not very sweet...but if you really want it sweet you can add 1/4th cup more...better adjust as per your taste.

No comments:

Post a Comment