Besan Burfi – Chickpea Flour Fudge Recipe, How to make Besan Burfi – Chickpea Flour Fudge

Besan Burfi – Chickpea Flour Fudge Recipe with step by step photos and easy to follow instructions:

Besan Burfi – a fudge like sweets made with roasted besan (chickpea flour or gram flour), sugar and butter. It is one of the easiest sweets to make at home. Besan Burfi is the most frequently made sweets at my home. I always enjoy a few pieces (okay… more than a few pieces) with my afternoon tea or with a glass of nice cold crisp milk. Everyone at home enjoys this simple yet very delicious burfi, even our dog used to die for it. We had a Siberian Husky (Victor) a number of years back; every time I would make Besan Burfi or Sooji Halwa, he would howl like anything  until I give him some. He was a very friendly but a mischievous dog. We miss you, Victor!!

Besan Burfi recipe varies from region to region in India. It is also called Mysore Pak or Mohanthal. In some recipes, besan is dry roasted before adding the ghee; and other times, the besan is sauteed in ghee. Similarly, some recipes used dry sugar and others use sugar syrup. Ultimately, I guess, it depends on personal preference, using dry sugar will result in slightly crunchy texture where using sugar syrup will yield smoother textured burfi.

Besan Burfi is also made with condensed milk, whipping cream or khoya (mawa – milk solids) to give it a milky taste. I prefer not to use either of these ingredients simply for the reason to keep the burfi fresh longer (does it ever last long??). If using the milk products, you cannot store the burfi at room temperature for more than a day or two. Storing the burfi in the refrigerator makes it cold and hard. Besan Burfi is best enjoyed a little warm or at room temperature.

In India, sweets are generally prepared around festivals or special occasions, like weddings. Diwali (festival of lights) is the most celebrated festival in India and it is basically a festival of sweets. There are countless sweets prepared at Diwali. All sweet shops are full of beautifully decorated, colorful and delicious sweets. Friends and relatives exchanging sweets with each other … it’s just so exciting time!!  Well, we don’t have to wait for Diwali to make Besan Burfi. Let’s make some now and share it with others!!

How to make Besan Burfi – Chickpea Flour Fudge:

1. Line a 13×9 inch baking pan with aluminum foil and keep it aside.
2. In a medium saucepan, add sugar and water. Cook on medium heat until sugar is dissolved and mixture forms one thread consistency (see notes below in the recipe card on how to check thread consistency).
   
   
3. Remove it from heat and let it cool down to room temperature.
   
4. While the sugar mixture is cooling, melt butter in a large heavy-bottomed saucepan. Add besan. Mix well and cook on medium-low heat stirring constantly.
5. Cook until the besan begins to change color to light pink and releases a nice aroma. Add cardamom powder and remove from the heat.
   
6. Keeping the mixture away from the heat, add sugar syrup to the besan and mix really well with a wooden spoon for about 30 seconds.
7. Pour the mixture into the lined pan. Quickly level the mixture by tilting the pan and leave it aside to set.
8. If desired, sprinkle the chopped pistachio nuts over the mixture and gently press it with a spatula. Do not move the pan around too much.
9. Let the Besan Burfi cool for about 1 hour. The mixture will set as it cools.
10. Cut into square or diamond shapes. Store in an air-tight container for up to 2 weeks.
    
    Besan Burfi - Chickpea Flour Fudge Recipe, How to make Besan Burfi - Chickpea Flour Fudge

     

    

    Save Print

    Prep time

    10

    Cook time

    25

    Total time

    35

     

    A sweet and delicious dessert with fudge like consistency prepared with roasted chickpea flour flavored with delicate cardamoms.

    Author: Raj Brar

    Recipe type: Dessert/Snack

    Cuisine: Indian

    Serves: 20-25 pieces

    Ingredients

    • 4 ½ cups besan (gram flour or chickpeas flour)
    • 2 cups unsalted butter
    • 3 cups sugar
    • ¾ cup water
    • ¼ tsp green cardamom powder
    • ¼ cup pistachio nuts, chopped (optional)

    Instructions

    1. Line a 13x9 inch baking pan with aluminum foil and keep it aside.
    2. In a medium saucepan, add sugar and water. Cook on medium heat until sugar is dissolved and mixture forms one thread consistency (see notes below on how to check thread consistency).
    3. Remove it from heat and let it cool down to room temperature.
    4. While the sugar mixture is cooling, melt butter in a large heavy-bottomed saucepan. Add besan. Mix well and cook on medium-low heat stirring constantly.
    5. Cook until the besan begins to change color to light pink and releases a nice aroma. Add cardamom powder and remove from the heat.
    6. Keeping the mixture away from the heat, add sugar syrup to the besan and mix really well with a wooden spoon for about 30 seconds.
    7. Pour the mixture into the lined pan. Quickly level the mixture by tilting the pan and leave it aside to set.
    8. Sprinkle the chopped pistachio nuts over the mixture and gently press it with a spatula. Do not move the pan around too much.
    9. Let it cool for about 1 hour. The mixture will set as it cools.
    10. Cut into square or diamond shapes. Store in an air-tight container for up to 2 weeks.

    Notes

    1. To check the sugar thread consistency, dip a wooden spoon in the syrup and lift out. Allow to cool it for a few seconds. Carefully touch the sugar syrup with a clean forefinger. Then touch your forefinger and thumb together and then pull apart gently. One thread consistency is when a single thread is formed when your forefinger and thumb are pulled apart.
    2. Stir the besan consistently as it can burn very easily. If besan burns, discard and start over again. The burnt besan tastes very bitter.
    3. Once the sugar is added to the besan mixture, it has to be worked very quickly otherwise the mixture will set in the saucepan.
    
    Besan – Besan (Gram flour), also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines.

    3.5.3226