If guests suddenly arrive or you run out of sweets for a holiday, such as Raksha Bandhan, there is no need to worry. From simple ingredients found in your kitchen—a cup of besan, butter, and a handful of nuts—you can prepare Besan Barfi as delicious as a professional pastry chef's in just 15 minutes.
People often complain that homemade Besan Barfi turns out either too hard or sticky. However, by using a small trick involving the addition of milk or semolina during the frying of the besan and achieving the correct fat content (moin), you can get barfi that is crumbly, soft, and melts in your mouth. Below is a list of necessary components and the simplest way to prepare it.
You will need:
- Besan — 1 cup (approximately 150 grams)
- Sooji (semolina) — 1 large spoon (for grain texture)
- Desi Ghee (clarified butter) — 1/2 cup
- Finely ground sugar or rock candy — 3/4 cup (to taste)
- Green cardamom powder — 1/2 teaspoon
- Milk — 2 large spoons (to give the besan graininess)
- Cashews, almonds, and pistachios (finely chopped) — 2-3 large spoons (for garnish)
First, mix the besan and sooji in a wide dish. Add 1 teaspoon of melted butter and 1 teaspoon of milk, and mix thoroughly with your hands. Leave the mixture for 5 minutes, then vigorously rub it with your hands to achieve a perfectly grainy consistency.
In a pan, heat the remaining ghee and pour in the prepared besan-sooji mixture. Keep the heat on the lowest setting and stir constantly for 8–10 minutes. When the color of the besan turns light golden and begins to emit a very pleasant, rich aroma, add 1 teaspoon of milk. Foam will appear when adding the milk, and the mixture will become even more granular. Heat for another minute, then turn off the gas.
Remove the pan from the heat and let the mixture cool slightly for 2 minutes. Now, fold in the powdered sugar and cardamom powder, mixing well. It is important not to add sugar to hot, boiling besan, otherwise the barfi will become hard.
Grease a plate or a barfi mold with ghee. Pour the prepared mixture into the mold and spread it evenly with a spatula. Sprinkle finely chopped cashews, almonds, and pistachios on top, pressing them lightly with a spoon so they adhere.
Leave the barfi at room temperature for 30–40 minutes to harden. As soon as it becomes slightly firm, cut it into squares or diamonds. The finished aromatic and melt-in-your-mouth Besan Barfi is ready to serve.