Besan mawa Barfi

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Besan mawa Barfi
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Besan mawa Barfi

Recipe by Mudita BhageriaCourse: dessertCuisine: IndianDifficulty: Easy
Servings

10

servings
Prep time

5

minutes
Cooking time

10

minutes

Besan Barfi is North Indian fudge made with chickpea flour, sugar, cardamom powder  and clarified butter. It is especially popular during festivals and celebrations. When you see this desert, you start craving it. Very delightful, this sweet dish looks elegant and colorful. Moreover, it is very easy to make and there are not too many ingredients. Keep in the fridge for about a week. 

Ingredients

  • 1 cup besan (chickpea flour), use coarsely ground flour,  if available

  • ⅓ cup ghee or butter

  • 1 cup mawa, roasted and crumbled

  • ⅓ cup sugar

  • 1-2 tsp cardamom powder

  • Yellow food color, few drops

  • 1 tsp lemon juice

  • For garnish, pistachio and almond slice

  • Chandi varak (Edible silver foil) – optional

Directions

  • Take a metal tray and garnish with ghee.
  • Add ghee/ butter to wok or frypan and put on slow heat.
  • Wait for 30 seconds and add besan, stir for about 15 minutes or until you see golden color and smell aroma. 
  • Meanwhile, to make sugar syrup, add ⅓ cup water and sugar to another frying pan and put on medium heat. 
  • Stir and add lemon juice. Remove any black material/ waste from sugar syrup, wait for 30 seconds, then add 3-4 drops of yellow color. 
  • Keep stirring till the syrup becomes thicker and you see 1 thread comes when you pinch between the fingers. Keep slow heat. 
  • When besan is roasted,  add it into the sugar syrup. Mix very well and remove any lumps. 
  • Add mawa and cardamom powder and mix. Stir continuously. Pour the mix into the tray.
  • Spread the mixture about ½ inch thick. 
  • Garnish half with pistachio and almond slices and rest with chandi varak (or use only one garnish). Let it sit for at least 5-6 hours. Cut into squares and enjoy any time. 
  • Store it in the fridge.

Notes

  • if you don’t have coarsely ground besan, take 2 tbsp dry Chana dal and grind it in a blender and add to the normal besan.
  • Make sure sugar syrup has 1 thread consistency. Alternately, dissolve ⅓ cup sugar to ½ cup hot milk and add into the roasted besan.
  • If you do not have mawa, check mawa recipe available here
  • For more recipes, please check my book available https://amzn.to/3PAH9s1.