Classic Indian Besan Burfi – Sweet Gram Flour Fudge

Besan Burfi Recipe

A traditional Indian sweet, Besan Burfi combines the richness of roasted gram flour with khoya, cardamom, and nuts, creating a delightful treat that’s perfect for festive occasions or a sweet indulgence with your tea. This recipe brings out the classic flavors and textures of Besan Burfi, with a hint of cardamom and the crunch of nuts.

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Roast the Khoya:

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   • Heat a deep non-stick pan or kadai over medium heat and add the khoya (mawa).
   • Roast it gently until you notice a slight change in color and a pleasant aroma. This process should take around 5–7 minutes.
   • Once done, transfer the roasted khoya to a separate bowl and set aside.

2. Prepare the Gram Flour Base:

   • In the same pan, add the ghee (or a mix of ghee and oil) and let it heat up slightly.
   • Add the gram flour (besan) to the pan and start roasting it on medium heat, stirring continuously to prevent sticking or burning.

3. Watch for Texture Changes:

   • After about 4–5 minutes, you’ll observe the gram flour starting to froth and bubble.
   • Keep stirring and roasting for another 6–8 minutes, or until the froth settles and most bubbles disappear.
   • When the mixture becomes aromatic and golden, it’s ready for the next step.

4. Create a Grainy Texture:

   • Sprinkle a few drops of water (about 1 to 1½ teaspoons) into the pan. This will cause small white bubbles to form, which helps in creating a slightly grainy texture for the burfi.
   • Continue roasting the mixture for another 4–5 minutes until all the droplets have disappeared.

5. Cool the Mixture:

   • Turn off the heat and carefully place the pan over a cold water bath (fill a larger pan with about an inch of water, and set the hot pan over it to help cool it).
   • Let the mixture cool to lukewarm.

6. Combine with Khoya and Sweeten:

   • Once the mixture has cooled slightly, add the roasted khoya back into the pan.
   • Using a wooden spoon or spatula, mix the khoya thoroughly with the gram flour until smooth and without lumps.
   • Next, add the powdered sugar and cardamom powder, blending well. If mixing with a spoon becomes challenging, use your hands to ensure a consistent texture.

7. Set and Shape the Burfi:

   • Line a square pan with parchment paper, ensuring the edges hang over for easy removal.
   • Transfer the burfi mixture into the lined pan and press it down, leveling the top with the back of a spoon, bowl, or any flat object to achieve a smooth, even surface.
   • Allow the mixture to set in a cool, dry place for about 20 minutes.

8. Cut and Serve:

   • After the burfi has set, lift it from the pan using the parchment edges and place it on a flat surface.
   • Trim any uneven edges and cut the burfi into desired shapes using a knife or pizza cutter.
   • Garnish with chopped nuts for added texture and serve on a plate.

Serving Suggestions

Enjoy Besan Burfi alongside a traditional Poha Chivda (Aval Mixture) and a warm cup of Ginger Cardamom Chai. This combination offers a perfect balance of sweet, savory, and aromatic flavors, making it an ideal treat for guests or festive gatherings.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 20