This is the Best Besan Barfi recipe that just melts in your mouth and is ideal for the festive season! In this Indian sweet, besan flour (black chickpea flour) is roasted in ghee then sweetened with a sugar syrup.
What is Besan Barfi?
Besan barfi can be described as an Indian gram flour fudge or sweet fudge.
There are many other Indian sweets recipes that are also made with besan such as Mysore pak, Besan Ladoo , Gujarati Mohanthal and Gujarati Magas . However, the techniques and ratio of ingredients have a slight difference which gives each a unique flavour and texture.
It’s perfect for special occasions or Indian festivals such as Krishna Janmashtami, Diwali, Holi or Raksha Bandhan.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Besan
Besan flour is a flour made from black chickpeas or kala chana. It is also known as gram flour. Besan is not to be confused with chickpea flour made from garbanzo beans which are white.
For the best besan burfi, you need to use fine besan flour. Coarse flour is used to make Magaj and Mohanthal .
Ghee
I like to use desi ghee or pure butter ghee for all of my barfi recipes. I have found that when I use homemade ghee , I need a little bit less than what the recipe asks for.
Sugar
I have used regular granulated white sugar. If you use coconut or brown sugar, the colour of barfi will change.
Cardamom powder
A teaspoon of cardamom powder enhances the flavours of besan ki barfi recipe and aids digestion
Yellow food colouring
Mithai shop or Halwai style besan burfi has yellow food colour added to it. Either use egg yellow food colouring or a small pinch of turmeric powder.
Garnish
I like to use slivered nuts such as cashew nuts, almonds and vibrant green chopped pistachio. In India, nuts are called dry fruits.
You can also add silver or gold foil known as vark but this is less commonly used on besan barfi.
Besan Barfi Recipe Without Ghee (Vegan Besan Burfi)
If you wish to make vegan besan barfi, replace dairy ghee with vegan (vegetable) ghee or coconut oil. Coconut oil will impart its own flavour.
How to make perfect Besan Burfi
You will need a heavy bottom pan, a good spatula, continuous hand work and lots of patience!
Remember that you are making this Indian sweet for a special day, so it is worth taking your time and effort.
Besan Barfi made in two steps. The first step is to roast the besan and the second step is to make correct string consistency sugar syrup .
Heat ghee in a heavy bottomed pan on a low flame and add the besan flour.
Roast the besan in the ghee on a low flame. The mixture will transform every minute but trust the process! Keep the flame low and keep stirring – this is the most important step.
First besan and ghee mixture will be quite lumpy and thick.
You might think ghee is less, but once the besan roasts, the moisture will evaporate, and ghee will appear on the surface and the besan mixture will become runny and frothy. It will then be easier to mix as it loosens up.
Continue to roast on lowest heat until the raw smell of the flour disappears, and you get a nice nutty aroma.
This good aroma of the roasting besan mixture will immediately make you hungry!
You’ll see that flour changes it’s colour into a nice golden color and it becomes an almost pourable consistency.
At this stage, turn off the flame.
Remove the pan from the heat and allow the mixture to get slightly cool at room temperature. In between, keep stirring the mixture so it doesn’t stick to the bottom of the pan/kadai.
Add a teaspoon cardamom powder and the food colouring and stir well. You may think that the food colouring is not having any effect but once we add the sugar syrup, the mixture will look yellow.
Sugar Syrup
The sugar syrup consistency is also an important part of making Besan Ki Barfi.
The ratio of sugar and water should be 1:0.5 (1 cup sugar: 1/2 cup water)
In a pan or kadai mix sugar and water. Cook the syrup on medium heat until sugar dissolves.
Once the sugar melts, the sugar syrup thickens quite fast and becomes sticky.
Keep the heat on low-medium flame and check the syrup’s thread consistency. We will need single thread or one thread sugar syrup.
Check the thread consistency by placing a drop of sugar syrup between your thumb and index finger and slowly pull your fingers apart – we are looking for a 1 string/thread consistency.
When you do this step, make sure you turn down the heat totally or else the sugar syrup will continue to thicken.
If you cannot make a thread, keep on cooking the syrup. If you see more than one thread, add a splash of water to thin it out and repeat the process.
Whilst the two mixtures are still warm, pour the hot sugar syrup into the besan mixture and stir until you achieve smooth paste of besan barfi mixture.
Pour out the barfi mixture into a tin that is lined with parchment paper / butter paper. You can also prepare a greased tray or greased plate that is brushed with oil or ghee.
Sprinkle pistachios and other nuts on top and press into the mixture.
My barfi took between 5-10 minutes to harden to the point where I could cut it neatly into squares.
Use a sharp knife and take your time when cutting to get a clean sharp edge.
Storage
Keep Besan Barfi stored in an air-tight container and away from strong odours such as curries, meat or sea foods.
It is fine to keep at room temperature, Besan Burfi will stay fresh at least 3-4 weeks if stored well in an airtight container.
Other Barfi Recipes and Diwali Sweets Recipes
Baklava Barfi
Almond Butter Barfi Bars
Peanut Chocolate Barfi
Pistachio and Chocolate Barfi
Millionaire’s shortbread Barfi
Malai Dodha Barfi
Nutella Barfi
Kesar Badam Pista Barfi
Sutarfeni (air fryer)
Gujarati Shakkarpara
Coconut Barfi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Besan Barfi Recipe
Equipment
- 1 heavy based wide mouth pan kadai
- 1 Spatula
- 1 Tray thali
Ingredients
1 cup = 250ml
- 250 grams gram flour besan ( 2 cup loosely packed)
- 200 grams ghee 1 cup (slightly melted)
- 400 grams sugar 2 cup
- 250 ml water 1 cup
- ⅛ teaspoon yellow food colour optional
- ½ teaspoon cardamom powder
Garnish (optional)
- Rose petals
- Slivered pistachio or almonds
Instructions
Preparation
- Grease a 19 cm x 28cm tray and line it with a parchment paper. You may use any other shape tray or thali. Slice the nuts and keep it aside.
Roasting Besan
- In a heavy based wide mouth pan or kadai mix besan and ghee. 250 grams gram flour, 200 grams ghee
- On a very low heat roast/fry the flour mixture using spatula or wooden spoon.
- Keep stirring continuously (at this stage the mixture is thick and lumpy)
- Keep roasting the flour, after 4-5 minutes the mixture will start becoming loose and thinner.
- Continue roasting, the besan will change to golden and you will smell nutty aroma of the frying besan.
- The ghee will release from the besan and mixture will turn almost frothy then become smooth again.
- Turn off the heat, and quickly remove the pan from the heat.
- Continue stirring the mixture for at least another 2-3 minutes as you don’t want your mixture to burn or change it’s colour.
- Add cardamom powder and yellow food colour (if using) and combine well. 1/2 teaspoon cardamom powder, 1/8 teaspoon yellow food colour
Making Sugar Syrup
- Mix sugar and water in a pan. Stir well and dissolve the sugar. 400 grams sugar, 250 ml water
- Bring it to a boil on a medium heat.
- Let it bubble and boil until the syrup reaches one thread or one string consistency.
- To see if your sugar syrup has reached right consistency, see our video or tips above in the post.
- You don’t have to cool the sugar syrup as long as your roasted besan is slightly cool or warm, but ghee is not solidified.
- Add half of the sugar syrup in to the roasted besan, quickly mix then add remaining syrup.
- Combine well and pour the besan barfi mixture in to the prepared lined tray.
- Level it with spatula, tap the tray couple times to remove any air/bubbles from the mixture. Work fast as it starts to cool quite quickly.
- Sprinkle nuts and rose petals (optional) Rose petals, Slivered pistachio or almonds
- My barfi took between 5-10 minutes to harden to the point where I could cut it neatly into squares.
- Cut the barfi whilst it is slightly warm.
- Allow to cool completely before storing in an air tight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Besan Barfi Recipe
Equipment
- 1 heavy based wide mouth pan kadai
- 1 Spatula
- 1 Tray thali
Ingredients
1 cup = 250ml
- 250 grams gram flour besan ( 2 cup loosely packed)
- 200 grams ghee 1 cup (slightly melted)
- 400 grams sugar 2 cup
- 250 ml water 1 cup
- ⅛ teaspoon yellow food colour optional
- ½ teaspoon cardamom powder
Garnish (optional)
- Rose petals
- Slivered pistachio or almonds
Instructions
Preparation
- Grease a 19 cm x 28cm tray and line it with a parchment paper. You may use any other shape tray or thali. Slice the nuts and keep it aside.
Roasting Besan
- In a heavy based wide mouth pan or kadai mix besan and ghee. 250 grams gram flour, 200 grams ghee
- On a very low heat roast/fry the flour mixture using spatula or wooden spoon.
- Keep stirring continuously (at this stage the mixture is thick and lumpy)
- Keep roasting the flour, after 4-5 minutes the mixture will start becoming loose and thinner.
- Continue roasting, the besan will change to golden and you will smell nutty aroma of the frying besan.
- The ghee will release from the besan and mixture will turn almost frothy then become smooth again.
- Turn off the heat, and quickly remove the pan from the heat.
- Continue stirring the mixture for at least another 2-3 minutes as you don’t want your mixture to burn or change it’s colour.
- Add cardamom powder and yellow food colour (if using) and combine well. 1/2 teaspoon cardamom powder, 1/8 teaspoon yellow food colour
Making Sugar Syrup
- Mix sugar and water in a pan. Stir well and dissolve the sugar. 400 grams sugar, 250 ml water
- Bring it to a boil on a medium heat.
- Let it bubble and boil until the syrup reaches one thread or one string consistency.
- To see if your sugar syrup has reached right consistency, see our video or tips above in the post.
- You don’t have to cool the sugar syrup as long as your roasted besan is slightly cool or warm, but ghee is not solidified.
- Add half of the sugar syrup in to the roasted besan, quickly mix then add remaining syrup.
- Combine well and pour the besan barfi mixture in to the prepared lined tray.
- Level it with spatula, tap the tray couple times to remove any air/bubbles from the mixture. Work fast as it starts to cool quite quickly.
- Sprinkle nuts and rose petals (optional) Rose petals, Slivered pistachio or almonds
- My barfi took between 5-10 minutes to harden to the point where I could cut it neatly into squares.
- Cut the barfi whilst it is slightly warm.
- Allow to cool completely before storing in an air tight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This post contains a collection of the best Indian dessert recipes for dinner parties for any special occasions or the festive season!
I have included easy Indian dessert recipes and some showstopping classic sweets and Indian fusion creations too. Most can be made ahead of time and the recipes are simple to follow .
Indian sweets are integral to Indian culture though Indian cuisine is mostly associated with curry dishes.
These sweets or mithai, are often made from humble ingredients with stunning results and are guaranteed to satisfy your sweet cravings! The desserts are a great way to round off a delicious Indian meal.
Indian sweets can be traditional but upcoming recipes have a modern twist like these Indian Fusion Desserts
Quick Indian dessert recipes are great for last minute preparations or mid-week dinner parties as they have few main ingredients.
A couple of ingredients you will probably need available are ghee (can be homemade from butter), sugar, milk, mawa (made using ricotta cheese), paneer (cottage cheese) and nuts.
You can find a list of Indian Milk Sweets/Desserts too.
Check out this Diwali Dinner Party Menu for inspiration to curate your own bespoke menu
When to serve these Indian sweets recipes:
At festive occasions such as Ganesh Chaturthi, Diwali, Raksha Bandhan, Republic Day and Holi
At Indian weddings
Special occasions such as birthdays and celebrations
Dinner parties with families, work colleagues or friends
During weeknights – most of these easy recipes do not need much time
Easy Indian Desserts (Quick recipes)
Some of the best dinner party dessert recipes are easy to make. When preparing for a dinner party, the last thing you want is to be rushed off your feet!
You are guaranteed to find something you’ll love in this list of sweet recipes. Most posts contain plenty of helpful hints and tips so be sure to read it all the way through!
Kaju Katli / Kaju Barfi – made with a handful of ingredients – cashew flour and a simple sugar syrup is all that is required for this sweet treat! It is also easy to adapt to suit those following a vegan diet
Bhapa Doi – this perfect make ahead dessert is a type of yogurt pudding consisting of baked yogurt topped a spiced orange syrup spooned on top. Alternatively, serve with fresh fruits or dry fruits. You can either make individual portions or make in a large skillet.
Mango Panna Cotta without gelatine – This Vegetarian Panna Cotta is a layered panna cotta that combines exotic Mango and silky cream. It is a light and airy pudding requiring few ingredients
Coconut Ladoo – Coconut ladoos are hugely popular during Indian festivals. These easy ladoos are made using only 3 ingredients – desiccated coconut, milk, and sugar.
Besan Barfi – is made from gram flour and has a wonderous melt in the mouth texture. It can be prepared in less than 30 minutes. It is an easier sweet to prepare compared to mysore pak which has more complicated techniques.
Sutarfeni – my cheat version of Sutarfeni uses kataifi pastry and the help of the air fryer! You can have gorgeous sutarfeni doused in sugar syrup in minutes.
Baklava Barfi – Want to wow your guests with an Indian sweet they won’t find anywhere else? This unique fusion sweet is made with plain white barfi and ribbons of nuts. Fusion desserts are also a great talking point at dinner parties!
Sugar free Boondi – these little balls of gold are a classic. If you’re looking for sugar free indian sweets, this is the one. This boondi made with only natural sweetener and has no added refined sugar. It is a great alternative to the original recipe of boondi ladoo if you have guests that are avoiding sugar.
Besan ladoo – crumbly and nutty, these Besan Ladoos are just like the ones you buy at the mithai shop. Make plenty, because these will be gone fast!
Kheer – this is a spiced Indian rice pudding made with whole milk and basmati rice. It can be served warm or chilled. If made in the instant pot, this delicious dessert can be on the table in a jiffy!
Basundi – for a creamy finish to your meal, chilled Basundi is the way to go. You need full-fat milk for perfect creamy basundi, the recipe is easy but it does take up some time. You can optionally add flavourings such as rose water
Cardamom Chai Kulfi – this kulfi recipe is so quick thanks to the use of milk powder. You just need to mix the ingredients together and freeze! If you don’t like chai, you can flavour it however you want!
Rose and Pistachio Puff Pastry Cream Cones – this recipe looks amazing but is so easy to make thanks to ready-made puff pastry. The cones are stuffed with a rose flavoured shrikhand.
Almond Butter Barfi Bars – if you want to serve up something unique, this delicious sweet is the way to go. A layer of almond butter barfi is sandwiched between a biscuit base and white chocolate ganache.
Gulab Jamun Mix Cake – this elegant cake is so quick to make as it uses packet gulab jamun mix. It is a great dinner party dessert for when you want indian flavours in a modern dessert
Rajgira Sheera – This Farali Halwa is safe to serve during Hindu fasting periods. It is a halwa made from amaranth flour and is gluten-free.
Shrikhand – shrikhand is a very easy recipe that does not require any cooking! It is My secret ingredient is whipped heavy cream that adds a silky soft finish.
Mango Peda – for a colourful end to your dinner party, try these milk powder peda which are flavoured with mango and saffron.
Pumpkin Kalakand – Pumpkin Kalakand is an exotic take on the traditional Indian sweet kalakand recipe. Perfect during Autumn/Fall.
Aate Ka Halwa – This decadent classic dessert is one of the most easy Indian sweet you can make without spending long time in the kitchen. The best part, it comes together in less than in 20 minutes and it is one the easy dessert recipes from North India. I have made this halwa recipe extra rich by adding milk solids and flavoured with cardamom powder.
Gujarati Keri no Ras – there are few summer desserts as good as this one! Serve chilled homemade mango pulp as part of a Gujarati thali and wow your guests!
Biranj – this sweet rice has similarities to zarda rice – it is a Gujarati recipe made with basmati rice and chana dal and can be prepared in under 30 minutes. Serve it a the end of the meal or alongside a thali.
Puran Poli – This recipe is not a dessert and probably a better recipe to serve alongside a homely curry. Nevertheless, it is included here as it is a wonderful, sweet flatbread.
Traditional Indian Dessert Recipes
These recipes take time and skill but are well worth the effort! If you want to pull out the stops, these are the desserts to choose from!
Gulab Jamun – This is a classic Indian recipe consisting of fried balls of all-purpose flour and milk solids which are doused in a sugar syrup. Gulab Jamun are delicious served at room temperature. A firm British Asian restaurant favourite however, is to serve these warm alongside vanilla ice cream. These Indian milk balls are one of my favourite recipes!
Kala Jamun – this is a recipe for guests who have a sweet tooth! Kala Jamun is similar to Gulab Jamun except the balls are made from paneer. This sleek dessert is an absolute beauty.
Ras Malai – Ras Malai is an Indian milk dessert made with cottage cheese balls which are soaked in a sweet milk cream. Ras Malai remains a top contender as one of the best Indian desserts!
Gajar ka Halwa – a delicious North Indian dessert made with grated carrots, milk and sugar. It is most often served during the winter months thanks to its warm and the season of Indian carrots. Carrot Halwa is the perfect sweet dish to complete a North Indian feast.
Moong Dal Halwa – This rich dessert is made with yellow split lentils, plenty of ghee and sugar. It is perfect during Diwali or other festive occasions.
Shahi Tukra – a type of Indian bread pudding, this recipe involves frying bread pieces in ghee then soaking in a thick rabri or sweetened milk.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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29 Easy Indian Desserts For Dinner Parties
Ingredients
- 1 Gulab jamun
- 1 Aate Ka Halwa
- 1 Biranj
- 1 Kaju Katli
- 1 Pumpkin Kalakand
- 1 Sugarfree Boondi
Instructions
- Choose one easy Indian dessert recipe for dinner parties.
- Click on the given recipe link.
- Go through recipe and collect all the ingredients that are necessary for the dish.
- Prepare the recipe by following the method/instructions given in the recipe card, video or step by step images.
- Serve to your friends, family and guests.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
