Besan Burfi or Besan Ki Barfi is a popular Indian sweet recipe that is nutty, soft, and mildly chewy and prepared using 5 ingredients in less than 30 minutes. This Indian dessert is gluten-free, no-bake.
Don't miss to check out our 3 ingredients kaju katli (kaju barfi) or popular simple and plain milk powder barfi recipe.
About the recipe
Besan burfi is an Indian milk cake also known as besan ki burfi, besan chakki or besan Katli, or besan khandli. Besan burfi is made with chickpea flour (besan or gram flour), ghee, sugar, milk powder, and cardamom powder. Adding milk powder will make your burfi rich.
Burfi is one of the best Indian sweet recipes for Janmashtami, Diwali, Navratri, Holi, Raksha Bandhan, or Christmas or also given in the form of a gift box or mithai box for the holiday and festive season.
Besan sweets are our all-time favorite. You can check our popular besan desserts like 7-cup burfi sweet, popular soan papdi, or melt-in-mouth besan ladoo recipe.
While you are here, check out the list of the best Indian desserts, Navratri recipes for nine days, and unique Diwali recipes.
Pro Tips for perfect burfi
- Roasting besan, gram flour, or chickpea flour at medium to low flame for 6 to 8 minutes until it becomes aromatic is very important. Please don't go by my time. Use it as a guide because time varies depending on the intensity of the flame and the pan used. But roast until the rawness of the flour goes off and starts becoming nutty and aromatic. If besan is not roasted properly, then burfi will have a raw taste (kaccha taste in Hindi).
- The recipe below is mildly sweet and is perfect for our family. If desired, you can add 2 to 3 tablespoon of sugar to make it a little sweeter.
- For the perfect halwai-style texture burfi-, get one string consistency for sugar.
- The color of the barfi will vary depending on the chickpea (besan flour) brand used and how long the chickpea flour has been roasted.
- Adding nuts on top is optional. I add it to make it look more festive. Use any nuts or combination of nuts of your choice.
- Depending on the besan and the ghee you use, the mixture may be runny or dry once you start roasting. So don't panic or worry.
Ingredients
Ghee: Homemade desi ghee melted or unmelted state.
Besan: Also available as chickpea flour or gram flour. You can use fine or coarse ones, and the texture will vary accordingly.
Milk powder: Makes your burfi rich.
Cardamom powder: For flavor. You can add saffron instead.
Sugar: Sweetener. You can increase it if you want it too sweet or reduce it if you prefer mildly sweet. I have not tried any other sweetener.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
You can check the video on making of besan milk powder burfi sweet recipe.
Roast besan
Step 1: In a pan on medium to medium-low heat, add ghee. Add besan (chickpea) flour and roast it by stirring continuously until it becomes aromatic.
Step 2: It may take anywhere between 6 to 8 minutes, and it will start releasing ghee. (Thick pan and low flame will sometimes even take more than 12 to 15 minutes to roast besan)
Step 3: At this point, add milk powder and cardamom powder.
Step 4: Mix until combined. Switch off the flame.
Make sugar syrup (one string consistency)
Step 5: In another pan, add sugar and water, bring it to a boil, and continue until it reaches one string consistency, also called chashni in Hindi.
Step 6: That is, a single thread or string should be formed when you take the syrup between your forefinger and thumb and then pulled apart.
Making of besan ki burfi
Step 7: Add this sugar syrup to the besan milk powder mixture and continuously stir on low flame.
Step 8: The mixture thickens, becomes smooth, and holds together like a dough. This will give you a barfi that is soft and mildly chewy. I stop at this stage. But if you want a hard barfi, cook it for some more time (additional 2 to 3 minutes).
Step 9: Transfer the mixture to a greased plate or parchment-lined tray and spread it evenly to desired thickness. Spread nuts of your choice and gently press using the back of a spatula.
Step 10: Let this cool for 15 to 20 minutes. Cut them into desired shapes and sizes. Serve as desired and enjoy.
Storage suggestions
Besan ki Barfi can be stored in an airtight container in the refrigerator for up to 1 week.
Recipe FAQS
Besan is high in folic acid, with a low glycemic index, and rich in complex carbs. But since sugar is used to make this burfi, always eat it in moderation.
If you have undercooked the sugar syrup, burfi will not set. Please put it back on the pan and cook again for some more time.
Burfi turns hard if you have overcooked the sugar syrup. One string consistency will give you melt-in-mouth burfis. Overcooking the mixture will also lead to dry and broken burfi.
One piece of besan burfi contains 249 calories with 6g of protein.
More Indian burfi recipes
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Recipe card
Besan Burfi with Milk Powder | Besan Ki Barfi
Equipment
- Kadai / Pan
Ingredients
- 6 tablespoon Ghee or Brown butter (¼ cup + 2 tbsp)
- 1 cup Besan or gram flour or chickpea flour
- ½ cup Milk powder
- ¼ teaspoon Cardamom powder
- ½ cup Sugar , you can add an additional 2 tablespoon for extra sweet. The recipe is mildly sweet.
- ½ cup Water
- Almonds , chopped, for garnish
Instructions
Roast besan or chickpea flour
- In a pan on medium to medium-low heat, add ghee. Add besan (chickpea) flour and roast it by stirring continuously until it becomes aromatic. It may take anywhere between 5 to 8 minutes, and it will start releasing ghee.6 tablespoon Ghee, 1 cup Besan
- At this point, add milk powder and cardamom powder, and mix until combined. Switch off the flame and keep this aside½ cup Milk powder, ¼ teaspoon Cardamom powder
Make sugar syrup
How to make the best besan burfi?
- Add this sugar syrup to the besan milk powder mixture and continuously stir on low flame till it becomes smooth and holds together like a dough. This will give you a barfi that is soft and mildly chewy. I stop at this stage. But if you want a hard barfi, cook it for some more time (additional 2 to 3 minutes).
- Transfer the mixture to a greased plate or parchment-lined tray and spread it evenly to desired thickness. Spread nuts of your choice and gently press using the back of a spatula. Let this cool for 15 to 20 minutes.Almonds
- Cut them into desired shapes and sizes. You can store them in an air-tight conatiner for 7 to 10 days.
Video
Notes
- Roasting besan, gram flour, or chickpea flour at medium to low flame for 6 to 8 minutes until it becomes aromatic is very important. Please don't go by my time. Use it as a guide because time varies depending on the intensity of the flame and the pan used. But roast until the rawness of the flour goes off and starts becoming nutty and aromatic. If besan is not roasted properly, then burfi will have a raw taste (kaccha taste in Hindi).
- The recipe below is mildly sweet and is perfect for our family. If desired, you can add 2 to 3 tablespoon of sugar to make it a little sweeter.
- For the perfect halwai-style texture burfi-, get one string consistency for sugar.
- The color of the barfi will vary depending on the chickpea (besan flour) brand used and how long the chickpea flour has been roasted.
- Adding nuts on top is optional. I add it to make it look more festive. Use any nuts or combination of nuts of your choice.
- Depending on the besan and the ghee you use, the mixture may be runny or dry once you start roasting. So don't panic or worry.
Nutrition
This post for Indian besan milk powder burfi (Indian milk cake or besan ki barfi mithai) was first published in Aug 2021. Updated with step by step pictures, calories and more details.
Teodora Grujic
This is something new for me, and I can't wait to try it! Thank you for this interesting recipe!
Cathleen
I love how quick and easy this recipe seems to be!! I am so excited to give it a go, bookmarked to make this weekend 🙂
Eliza
I LOVE learning new cuisines and recipes, and these bars looks so delicious. Thank you for sharing all the detailed directions and photos, too. Another winning recipe from Cook with Kushi!
rebecca
I love pantry desserts-thank you for the delicious QUICK recipe! it's so good
Nathan
What a delicious dessert! The almonds add such a nice crunch to contrast the chewiness, which is such a good combination. I'll definitely make these again!