Perfect Besan Barfi is a meltingly soft and creamy Indian sweet with roasted gram (chickpea) flour, sugar and nuts. Here's an entirely foolproof recipe that delivers amazing results every time.
L30 x W20 x D5cm (13"x9") rectangular traybake tin
100gghee(use coconut oil or vegan butter for a dairy-free version)
1/2tspground green cardamom
Pinchorange food colour(optional)
1-2drops lemon or lime juice
Line the base of a L30 x W20 x D5cm (13"x9") rectangular traybake tin with a sheet of baking parchment. Sprinkle the sliced pistachios on top and set aside.
In a non-stick pan, combine the besan (gram flour) and ghee (or coconut oil). Stir to combine. The mixture will look dry and sandy. Continue to mix over a low heat for 10-12 minutes. Do not stop stirring the mixture at any point or you run the risk of burning it.
200 g besan, 100 g ghee
The besan mixture will begin to toast and turn from dry and sandy to creamy. Once the mixture is glossy, smooth and pinkish brown in colour (like smooth peanut butter), remove it from the heat. Set aside. See video for a visual reference.
To make the sugar syrup:
In a small saucepan, combine the sugar, water and a few drops of lemon juice. Stir to melt and bring to the boil. Once the syrup begins to boil, do not stir it. Cook over a medium heat for 4-5 minutes or until the temperature registers 105°C/221°F. Switch the heat off and then add the cardamom, food colour and salt.NOTE: If you do not have a cooking thermometer, check if your sugar syrup is done the old fashioned way: Lower the heat while you're checking so it doesn't over cook. Take a few drops of the syrup onto a spoon and allow it to cool for 20-30 seconds. Dip your index finger in the syrup and touch it with the thumb, pull your finger and thumb apart. The mixture should form a single, short string, breaking when your fingers reach about 1cm away from each other. This is a traditional method experienced sweetmakers use and is subject to error and interpretation. For the most accurate results, I always recommend using a cooking thermometer.
150 g granulated sugar, 75 ml water, 1/2 tsp ground green cardamom, Pinch orange food colour, 1-2 drops lemon or lime juice, Pinch salt
Allow the syrup to cool for 5 minutes and then pour it into the cooled besan and ghee mixture. Both mixtures should be warm, not hot and not cold.
Stir gently but thoroughly, using a wooden spoon or silicone spatula. As soon as it is mixed, pour it into your prepared lined tin. Try not to overmix it since this can cause the mixture to seize up.
Smooth out the top of the burfi and allow to set at room temperature for 3-4 hours. Cut into pieces as big or as small as you like and serve.
Store Besan Barfi in an airtight container at room temperature for up to 3 days or refrigerate for up to 3 weeks.