EASY BESAN/CHICKPEA FLOUR BURFI , a one-pan Indian fudge made with just ghee, sugar and chickpea/gram flour, always enjoyed during festivals and special occasions but welcome to indulge in when the craving demands!
This recipe of mine is so easy; no making sugar syrup, no great skills needed and super quick and stress free burfi in no time!
(Scroll the post to get tips and tricks to get the best tasting besan burfi!
Both step-wise and Printable/To Save Recipe Card too is below!)
WHAT IS BESAN BURFI?
Besan burfi has always been one of my most favorite Indian fudges ever!
The texture of this sweet, fudgy dessert made with chickpea/gram flour, sugar and ghee is so creamy and decadent, I can hog on at least 2 or 3 of these in one go! I know it is a high-calorie treat to indulge in, but hey, it is so irresistible!
STEPS INVOLVED IN MAKING THE BURFI:
Making this basic Indian fudge normally involves a few simple, key steps:
- Melting the ghee/clarified butter
- Continuously roasting the flour in the ghee on low to medium-low heat until the raw smell of the flour disappears (takes about 15 to 20 minutes), making sure the flour does not turn dark brown; then you have gone too far!
- Stirring in sugar syrup (sugar + water); (but no syrup making in my recipe)!
- Setting it in a greased pan
Sounds easy and fun, doesn’t it?
I am not a big fan of using too many pans to cook; kinda lazy that way!
Also, making the syrup is not only tricky as some besan burfi recipes need that 1 string or 2 string syrup consistency which I am not so bothered about.
Too much stress! Hehe!
So, I decided to just stir in the sugar (powdered or super fine) into the well roasted flour and viola, it just melted right in!
No slaving over another hot pan to make the syrup or waiting for it to acquire a one-string or two-string consistency!
Once you mix in the sugar along with, of course, the flavor king of Indian sweets, powdered cardamom, all you need to do is pour into a greased pan and wait for it to set!
(If you find the sugar has not melted enough for the mixture to be spread in the pan; which sometimes may happen due to quality of sugar; then sprinkle some water into the dough, which will help sugar in melting further, then set in the pan).
Oh the agony of waiting when all you get is the heady, divine aroma of ghee, roasted gram flour and cardamom powder!
Reminds me of wedding times where we used to get packets of these melt-in-mouth besan burfis which are called "khadi, pronounced Khudi" in our community.
No one leaves a south Indian Konkani wedding without a packet or box of these delicious, wedding chefs' made sweet!
But this recipe is so, so easy, you will not be looking for excuses to go to a Konkani wedding to get some or for any special occasion to make and enjoy this Indian fudge !
OPTIONAL ADD INS:
I love nuts as do many foodies I presume! So, I decided to stud the top of the warm fudge with some chopped almonds.
You can use chopped pistachios or cashew nuts too.
Make sure to lightly press the nuts into the warm fudge with a flat bottomed bowl or even a silicone spatula.
Feel free to stir in more nuts into the fudge mixture along with the sugar and cardamom powder; a nutty texture in every fudgy bite! If you love raisins, stir in a handful of those too.
Once set but when still slightly warm, gently cut into desired shaped pieces with a sharp and heavy knife.
Be ready to bite into scrumptious ghee infused bites of aromatic, fudgy delight!
Eat right away or store in airtight containers.
Updated August 2019:
Made easy-peasy Besan Ladoos with this recipe for Krishnashtami 2019!
Just follow the same recipe, but cool the mixture well until almost at room temperature and then stir in sugar, elaichi/cardamom powder and chopped nuts. Add raisins if you like them.
Mix well and let rest to allow the mixture to harden a bit. Once ready to make ladoos, gather small amount in your hands and make small balls.
Place them on parchment paper and when completely cool, roll again to get perfect round ladoos! Enjoy!!
Rustle up a large batch of this (you can double the recipe for more decadence) and share with family and friends during any gathering, party, festivals like Diwali, Holi or even Christmas; a perfect edible gift!
I need no reason to make these Indian fudgy delights!
UPDATED APRIL 2024:
Recently, I was hit for a craving for homemade besan burfi and instantly was reminded of my recipe.
What with the summer heat reaching it's never before seen peaks, I did not want to toil over a hot stove for a long time and this easy besan burfi recipe could not be easier to make!
So, here is how it turned out!
I had guests over and they were reaching for seconds and thirds! That delicious and awesome burfis they turn out to be!
Do try this easy peasy Indian fudge called BESAN BURFI, the easier and lazy person's version without any compromise on taste!
If you do try, do not forget to share your thoughts and opinions in the comment box below or on my Instagram handle (@curryandvanilla16) or even on my Facebook page!
WANT TO HAVE A BITE OF MORE SUCH EASY INDIAN FUDGES? THEN TRY THESE:
- HorlicksMilk Powder Burfi
- Suji Manpasand/Semolina Coconut Fudge
- Gur Papdi/Whole Wheat Flour Fudge
- Coconut Burfi
Step-wise Instructions to make Besan Burfi:
Line an 8x8 inch pan with parchment paper or grease lightly with ghee. Set it aside.
Heat ghee in a large deep, thick bottomed kadai/saucepan and once it has melted, add 2 cups besan/chickpea flour along with 2 tbsp fine semolina/suji which is optional.
Semolina adds that additional crunch but if you want only smooth creamy fudge like burfi, feel free to omit it.
Lower the heat to low or medium low and keep stirring continuously. Do not stop mixing the flour; it can burn easily!
As you keep stirring and roasting continuously, at first the mixture will look a bit thick; keep stirring.
As time passes, it will start to loosen and after 15 to 20 minutes, the whole mixture will suddenly become loose and liquidy. This is an indication the besan is fully roasted.
After 15 to 20 minutes, depending upon how low or high your flame is, the size of the kadai etc. when the mixture becomes loose or slightly diluted, stir in powdered sugar and cardamom powder.
Give it a good mix and once the whole mixture is fully combined and turns a bit liquidy as the sugar melts, immediately pour or transfer into the prepared parchment paper lined/greased pan.
(If you feel the mixture is not that liquidy, sprinkle a bit of water to loosen the fudge mixture. When pourable, or thick enough to spread in the pan, transfer to the greased pan).
Level the top with a spatula, spreading evenly. Sometimes, by this time, the sugar would have completely melted and the whole mixture will have a flowing consistency.
Tap the pan to level the mixture.
Sprinkle chopped almonds on top (how much or how little you want; you can even omit them!), set aside to cool a bit.
When slightly cool (you can refrigerate too to hasten the cooling), unmold, remove the parchment paper and cut into desired shape pieces using a sharp, heavy knife.
Bite into creamy, fudgy, decadent, divine, gluten-free, besan burfi/chickpea or gram flour Indian fudge warm or at room temperature.
Store leftover burfi in airtight containers.
Enjoy and Happy Cooking!
EASY BESAN BURFI, a one-pan Indian fudge made with just ghee, sugar and chickpea/gram flour, always enjoyed during festivals and special occasions!
Ingredients
- 2 cups besan/chickpea flour/gram flour
- 1 cup sugar (fine granulated or powdered)
- ¾ cup ghee/clarified butter
- 1 tsp elaichi/green cardamom powder
- 2 tbsp fine suji/semolina (optional)
- 2 to 3 tablespoons chopped almonds
Instructions
- Line an 8x8 inch pan with parchment paper or grease lightly with ghee. Set it aside.
- Heat ghee in a large deep, thick bottomed kadai/saucepan and once it has melted, add the besan/chickpea flour.
- Lower the heat to low or medium low and keep stirring continuously. Do not stop mixing the flour; it can burn easily!
- As you keep stirring and roasting continuously, at first the mixture will look a bit thick; keep stirring.
- As time passes, it will start to loosen and after 15 to 20 minutes, the whole mixture will suddenly become loose and liquidy. This is an indication the besan is fully roasted.
- After 15 to 20 minutes, depending upon how low or high your flame is, the size of the kadai etc.when the mixture becomes loose or slightly diluted, stir in powdered sugar and cardamom powder.
- Give it a good mix and once the whole mixture if fully combined, immediately pour/transfer into the prepared parchment paper lined/greased pan.
- Level the top with a spatula, spreading evenly. Sometimes, by this time, the sugar would have completely melted and the whole mixture will have a flowing consistency.
- Tap the pan to level the mixture.
- Sprinkle chopped almonds on top (how much or how little you want; you can even omit them!), set aside to cool a bit.
- When slightly cool (you can refrigerate too to hasten the cooling), cut into desired shape pieces using a sharp, heavy knife.
- Bite into creamy, fudgy, decadent, divine, gluten-free, besan burfi/chickpea or gram flour Indian fudge warm or at room temperature.
- Store leftover burfi in airtight containers.
- Enjoy and Happy Cooking!
Notes
Remember to roast the flour on a low to medium low heat; any higher and it will burn easily.
As soon as you see the ghee separating or the mixture loosening up, you know it is ready for the sugar.
Adding of nuts is totally optional. You can use chopped pistachios, cashew nuts, raisins etc. instead of almonds or a combination of all.
As soon as the sugar and cardamom powder is mixed in and the mixture has become flowy, pour into greased pan and let cool to set.
If you feel the mixture is not that loose to pour into the pan, then sprinkle some water to help the sugar to melt even more and then spread in greased pan.
Adding suji/semolina is optional; I added it just for additional texture.
Using the same recipe, you can make ladoos (round balls instead of setting it in a pan) too! Just cool the roasted chickpea flour/besan for a few minutes until slightly warm, stir in the sugar and cardamom powder and then make ladoos.
Enjoy and Happy Cooking/Eating!
PIN or SHARE here:
I am sharing this decadent, divine, mouthwatering Besan Burfi/Gram Flour Fudge here:
- Face Book group – “A to Z Recipe Challenge” where this month’s challenge is dishes starting with the letter “G”.
- Join the party at Angie's FiestaFriday along with cohosts Antonia's @Zoale.com and Liz @Spadesspatulasandspoons
- My Legume Affair (MLLA) #128 by Renu Agrawal Dongre along with along with Lisa's MLLA page and Susan's @wellseasonedcook.com .
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Have fun cooking, eating and sharing!!!
These besan barfis looks so so perfect....
the whole process seems much easy and perfect for any festive time !!
Thanks a bunch dear <3 Yes, sometimes I love easy-peasy dishes but with the same flavor as you would have got toiling over a stove! This one fits the bill!
This burfi sounds so easy to make and will be a blessing when I have to cook for large numbers of people. In addition, I am sure it preserves well, so I could make it in advance too!
Thanks dear Aruna! Yes, but it needs to be refrigerated after a couple of days to maintain freshness 🙂
Besan burfi is my family's favourite festive treat. Your fudge looks absolutely delish and the beautiful presentation and photography makes it all the more desirable .
Thanks so much dear <3
My kids and hubby love besan ladoos and burfi.. I too skip the sugar syrup part and add sugar directly to besan..such an easy and quick step na.. YOur burfi platter is so inviting.. maybe will make some soon.
Thanks dear Swati 🙂 Yes, it is an easy recipe to indulge in our favorite burfi!
I love besan barfi and anything sweets with besan, this fudge sounds tempting with almonds gives more crunchiness to the texture. Your preparation of besan barfi is looking healthy, flavorful and super delicious!
Thanks so much dear <3
The besan barfis have come out so perfectly... Creamy, decadent, melt-in-mouth barfis! Not to mention you have made the process so easy. Love these❤
Thanks dear Geetanjali 🙂
This is most beautiful.Your recipe took me to my childhood days my grandma used to prepare this often and this is one of my favorites from all that she prepared. Barfi looks so inviting and I am tempted to make it again . No making of sugar syrup makes it more easy !
Thanks dear Paarul! I know, grandmas and moms make the best dishes ever! This easy one with just adding sugar is I am sure going to be a favorite in your house too!
Vanitha, the best part about the recipe is the No Making of the Sugar Syrup which is one of the main reasons people refrain from making barfi at home. You have indeed made it simpler by adding everything together and setting the barfi in the tray. Sounds so easy to me and beginners who want to venture into Barfi making.
I know what you mean! That is one of the main reasons I hesitate to make any burfi but this one turned out as tasty as the one with sugar syrup!
Those squares look perfect Vanitha! And the almonds, I'm sure added a nice crunch to the soft barfi, but they also make it look very pretty! Thanks for the recipe.. I am definitely trying it soon for Eid!
Thanks so much dear Ashima 🙂 I love almonds and make sure to add them in most of my desserts! Do try this!
I love besan barfi and you made it so perfectly. I am sure it tastes heavenly. Loved your presentation.
Thanks so much Sujata <3 It was absolutely delicious!
I love the texture of Besan barfi and the way you have presented. I always love the aroma of roasted chickpea flour and as you said I too dont like to use too many pans. Also adding sugar directly instead of making sugar syrup makes it easier to make.
Me too! Thanks so much <3
I am a huge fan of besan ladoos but do not make it much often. Your besan burfi looks delicious. One question, are you adding the sugar while it is still hot?
Thanks dear Renu! Yes, I do add it while hot, but do cool it a bit for about a minute or two. Adding to hot mixture helps in melting the sugar which then makes it easy to pour into pan and make an even fudge!
Besan barfi looks so delicious.. Any sweet made with besan has a lovely flavour.
Absolutely dear <3 Thanks so much!
M surely going to make this for sure .lovely recipe
Absolutely dear <3 Thanks so much!
This is one of my personal favourites ,, been ages since I ate/ made them .. your version looks very tmepting, Vanitha.. How many pieces does this quantity make ? ( i am assuming 1 cup = 250 ml?)
Thanks so much Kalyani 🙂 This is one of my favorites too! This makes about 16 large pieces. Yes, my 1 cup = 250 ml.
Doing the sugar syrup is what always make me feel backward with trying barfis, but I seem to love your recipe... It looks awesomely tempting as well! Bookmarked...
Thanks so much Rafeeda 🙂 I abhor the sugar syrup step too! Adding powdered sugar is so easy-peasy; just add and mix! Turned out amazing too!
I love your presentation and the fudge looks delicious! Such a cool dessert! Thank you for sharing at Fiesta Friday!
Thank you so much Antonia 🙂 Always excited and happy to be part of Fiesta Friday!
My mom makes this often, and this is one of my most favourite sweet treats. Awesome presentation! The Gram Flour Barfi looks simply perfect!
Thanks a lot dear <3 My favorite too! Making this again 🙂