Besan Barfi which is also called Besan Ki Barfi is one of the Methai/ mithai (sweet treats) from the Indian subcontinent. This nutty sweet treat will remind you of fudge, but with a spice aroma from cardamom.
When I tried this chickpea fudge, I was a bit disappointed. Because I love its texture and richness, but I couldn’t take its sweetness.
I always love sweets and desserts. It’s my weakness really. But when it comes to mithai, I just couldn’t enjoy it. Not that they’re not good. They’re just too sweet for me.
That’s the reason I learn to make all sorts of mithai. Something that my extended family don’t do really. Because most of them will just go to the shop to get the mithai.
So, if you’re like me who love sweets that are just sweet enough, you must try this Besan Barfi. And if you need more ideas to finish the gram flour that you buy, you can try Besan Ladoos. They’re another mithai made of gram flour.
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Simple Ingredients For Besan Barfi
Apart from the gram flour/ chickpea flour, you will need butter, milk powder, cardamom powder, sugar, water and nuts.
I didn’t realize for a long time that different brands of chickpea flour give a different quality of your cooking. So don’t be naive like I was. Choose a good quality besan flour. My favourite is the Jalpur brand. But I don’t mind using Natco or KTC when I can’t get Jalpur.
The obvious difference I see is the texture of the flour is finer. And the flour doesn’t go off very quickly once you open the packaging.
Please bear in mind that gram flour goes bitter after some time. So make sure you use the flour from the freshly opened packet.
As for the butter, most recipes will call for unsalted butter, however, I use salted butter here. Because I find that a little salt in our sweets and desserts actually enhance the flavour. But if you don’t like the idea or prefer your Besan Barfi tastes simply sweet, you can use unsalted butter.
Often you don’t really want to get some extra ingredients for something that you hardly cook. This goes for cardamom powder. In honesty, I don’t really buy cardamom powder. I make it. Because I always have cardamom pods anyway. So what I do is I take the seeds of some pods, put them in my spice grinder and make cardamom powder. If you don’t have the grinder, you can always grind the seeds using a pestle and mortar.
If you want to grind just enough cardamom seeds for this recipe, you will only need the seeds from 4-5 cardamom pods.
When it comes to nuts, you can go as nuts as you want. Choose whichever nuts you love. The traditional ones are almonds or pistachios. But do try hazelnuts, pecan nuts, Brazil nuts, or walnuts. They all make lovely Besan Barfi. My favourite ones are Brazil nuts. And to make your chickpea fudge even nuttier, pan roast your nuts before using. They make the barfi even way better.
Easy Way To Make Chickpea Fudge
Most of the Besan Ki Barfi recipes use the method of roasting the flour together with butter. And this is the original method.
However, I find this method is tiring for my arm. And I’m too lazy to labour myself to make barfi when I can shortcut the way.
So, what I do is I melt the butter in a microwave and pan roast the besan flour on its own. Well, sort of. I mean I put the cardamom powder in the flour to roast together.
This way, it’s easy for me to stir. Also, I find the flavour of the flour is better as the nutty roast smell from the chickpea flour is more obvious. And of course more delicious.
It takes me about 20 minutes to pan roast the flour and cardamom powder. And don’t forget to constantly stir the flour to prevent it from cooking or burning unevenly.
When the flour is nicely roasted, turn the heat off and take the flour off the cooker/ stove. Pour the melted butter into the gram flour and mix it thoroughly. Add in the milk powder and chopped nuts respectively and mix well in between additions.
Halfway through roasting the flour, make the sugar syrup by boiling the sugar and water for about 5-6 until the sugar dissolves and reaches one thread consistency.
Note, one-thread consistency is when the syrup makes one single thread between your index finger and thumb pulled apart.
Then pour the syrup in the besan barfi mixture and quickly stir. Try to mix well and thoroughly as fast as you can.
Spoon the mixture into an oblong tray (10”x7”) and spread it with a spatula. Scatter the nuts over the fudge and lightly press them with the back of the spoon.
Leave the fudge slightly set for about 10 minutes before you cut it into small squares.
Thank you for reading this post. Hope you’re now intrigued to try this recipe. When you do, please share what you think about it in the comments below (leave a reply).
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Thank you and all the best.