Besan Barfi, Quick Besan Barfi with Ghee recipe with step by step photos
Like Besan Barfi, Indian Sweet-
Like besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | then see Moong Dal Barfi, Dry Fruit Barfi, Anjeer and Mixed Nut Barfi are some popular other barfi recipes from our website.
How to make besan barfi-
To prepare besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | grease a 225 mm. (9”) by 125 mm. (5”) diameter rectangle tin with ghee and assemble all the ingredients required for besan barfi. Make use of a bigger pan if you like thinner barfis.
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To make besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | heat the ghee in a deep non-stick pan. Authentic Indian sweets are cooked in a heavy bottom pan over the low flame but, to save us some time and energy we are using a non-stick pan which will help in making the job easier. Use good quality ghee for flavorful barfi.
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When the ghee is hot and melts, carefully add the besan. Sift the besan if it has lumps, it even helps to get rid of impurities.
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Add rava. Semolina is used to give a nice coarse texture to the besan barfi. But, if using coarse besan then skip adding rava.
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Mix well to combine the ghee well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. If the besan is not roasted properly, you will have a raw taste and the besan barfi won’t be tasty. (I guess this time will vary, besan takes like 15-18 minutes to roast nicely. The color will change slightly and it will release a nice aroma of cooked besan. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the besan barfi too.)
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Add sugar. Increase or decrease the quantity of sugar depending upon the sweetness you prefer. The only difference between besan ladoo and besan barfi is the timing of sugar addition. In the case of barfi, it is added while the mixture is still hot so, it turns runny due to the melting of sugar. While in besan laddoo, the sugar is added once the besan mixture cools down.
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Add cardamom powder. Elaichi gives a pleasant flavour and aroma to the besan barfi.
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Mix well. This is a very simple technique to make besan barfi. There is another method where 1-1½ thread consistency sugar syrup is made and then added to roasted besan but, it is trickier and the chances of messing it up are high.
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Cook on a medium flame for 5 to 6 minutes, while stirring continuously or till the sugar dissolves and incorporates completely.
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Put the mixture into a greased 225 mm. (9”) by 125 mm. (5”) diameter rectangle tin. Spread it evenly.
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Sprinkle the almond slivers evenly over it and press it lightly with the help of a spoon. You can toss in other dried fruits like pistachios, walnuts, cashew nuts too.
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When it is still warm, cut into 10 equal pieces using a sharp knife.
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Keep the besan barfi aside for 2 hours. Once cooled down completely, besan barfi hardens and gets a perfect texture. If your besan burfi doesn’t set, it means you have under-cooked the mixture. Put back the mixture on heat and cook for a few minutes until it leaves the sides of the pan and try to set it again.
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Serve besan barfi | besan barfi with ghee | quick Indian besan barfi sweet | or store in an air-tight container and use as required.
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Tips for besan barfi-
Make use of a bigger pan to spread the besan mixture if you like thinner besan barfis.
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Authentic Indian sweets are cooked in a heavy bottom pan over the low flame but, to save us some time and energy we are using a non-stick pan which will help in making the job easier. Use good quality ghee for flavorful barfi.
![]()
-
Semolina is used to give a nice coarse texture to the quick besan barfi.
![]()
-
If the besan is not roasted properly, you will have a raw taste and the besan barfi won’t be tasty. (I guess this time will vary, besan takes like 15-18 minutes to roast nicely. The color will change slightly and it will release a nice aroma of cooked besan. This step is very important in case the besan flour is not roasted well, then the raw smell will be there in the besan barfi too.)
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Keep the besan barfi aside for 2 hours. Once cooled down completely, besan barfi hardens and gets a perfect texture. If your besan burfi doesn’t set, it means you have under-cooked the mixture.
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