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!

PIN or SHARE here:

Cook Time: 25 minutes

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 Notes 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! 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 .

If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page 

For more such easy and delicious recipes,  follow me on:

Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus  @ Vanitha Bhat Have fun cooking, eating and sharing!!!