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Recipes For Diwali


Simple and shortcut Besan Barfi

Warning – still requires patience to make!!!!



Besan, butter (or replace with ghee), sugar, water and cardamom (If you want to add Sooji-Semolina in English - then replace the same portion or half the Besan with it)



Besan Prep

1) Melt 1.5 sticks of butter in a pan

2) Once melted, add 2 cups of Besan (if you want to replace portion of Besan with Semolina you can do that)

3) Cook Besan until goldenish yellow-brown (not dark brown because that is a sign that it is burning) - stirring continuously; do so for approx.. 25 -30 minutes.

- Note: The trick is to constantly stir until you start getting the smells. Please ensure there are NO LUMPS.  Roasting the Besan properly is critical - this is the step that messes most folks. If not, burfi will have raw taste. So roasting and stirring continuously and uniformly but ensuring that it does not get  burnt.


4) Add a handful of crushed Badam (almonds) after 20 min, so that it can roast with the Besan

5) Once Besan is done browning, put aside


Sugar syrup prep

6) In another pan, add 1 cup of sugar and 1/4 cup of water - boil until sugar dissolved approx. 8 min to boil. Sugar consistency should be gooey and sticky.



7) Bring the Besan pan back onto slow flame and mix the sugar syrup, mixing continuously till the mixture thickens. Add cardamom powder and do a final mix.

8) Level the Besan mix on a plate or bowl - a flat surface - rectangular shape best - then set aside to cool for a couple of hours at room temp (or in the fridge if you are in a rush). remember to keep it covered without the top of the covering touching the Besan.

- Note: Add crushed cashew, added Cardamom, Almonds, silver or gold foil, etc. for taste and decoration and press with spatula lightly on the flattened surface before setting aside. If using foil and nuts, put foil first and then the nuts.

9) Once cooled cut the barfi and serve.

- Note: You can trim the edges when cutting if you don't like corners



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