Besan Barfi Recipe
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Besan Barfi Recipe

Suggestions:-

  • While roasting the besan, stir it continuously.  Make sure it doesn’t stick to the pan.
  • Keep checking the sugar syrup.  If the barfi doesn’t freeze even after 6 hours then again add barfi in a pan and roast for 2-3 minutes more in 2-3 tbsp of ghee.
     

Ingredients for Besan ki Barfi:-

  •     Gram flour (besan) - 2 cup (250 grams)
  •     Sugar - 1 cup (250 grams)
  •     Desi ghee - 1 cup (200 gram)
  •     Milk - 2 tbsp
  •     Cashew nuts - 2 tbsp
  •     Pistachios - 1 tbsp
  •     Green Cardamom - 4

How to make:-

Take gram flour (besan) in a plate; add milk and 2 tbsp ghee.  Mix all the ingredients with hands and strain the mixture in a steel sieve to get fine granules of besan.  After making even granules of besan, the taste of barfi increases many times.

Cut one cashew nuts in 6-8 pieces.  Thinly slice the pistachio.  Prepare fine powder of cardamom after grinding it.

In a pan; heat ghee.  Add the besan in ghee and continuously stir the mixture until you get good aroma out of it or till it gets light brown color or the ghee starts separating from the mixture.  Take the roasted besan out in a plate.

Add sugar and ½ cup water in a pan. Cook sugar until it melts.  After the sugar melts cook for 2 minutes more and check it.  Take little amount of sugar in a plate and check whether it has two thread consistency or not.

Add besan in the sugar syrup and cook for 1-2 minutes.  Add cashew nuts and cardamom powder as well.  Check whether it has thick consistency or not.

Grease any plate or tray with ghee.  Pour the besan mixture and spread it evenly on the plate.  Sprinkle pistachios on the surface of the barfi.  Press them slightly so that they get set in the mixture.  Keep the barfi for freezing for 1-2 hours.

Cut freezed besan barfi in any shape as per your desire.  Very delicious besan barfi is prepared.  Store it in air tight container and enjoy eating for 15 days.

Suggestions:

While roasting the besan, stir it continuously.  Make sure it doesn’t stick to the pan.

Keep checking the sugar syrup.  If the barfi doesn’t freeze even after 6 hours then again add barfi in a pan and roast for 2-3 minutes more in 2-3 tbsp of ghee.

If  besan barfi has become harden then add 2 tbsp of milk in a pan and add barfi in the hot milk.  Cook on medium flame until it becomes soft.  Pour all the mixture on a greased plate and keep it for freezing.