BESAN BARFI – recipe and a musing

Besan Barfi!

Besan Barfi! Yes, I can say it another 20 times! And yes, wow, I can  make desi Indian mithai, too! Mithai being the word for sweets in Hindi. So, the thing is, generally I’m not someone whose imaginary dog ears would perk up at the word “dessert”, it’s just not me to lust after all things sweet. However, every now and then there’ll be that sweet or (thankfully) semi-sweet thing that would bedazzle me. And more often than not it would be a mithai and not a dessert.

Okay, let’s pause for a second. For me dessert and mithai are two different concepts entirely. Dessert is more whitewashed, European, a caramel custard served in porcelain; sometimes it’s a rich, frosted slice of cake or as Indians call it, “pastry”. And it doesn’t end there. It’s a term containing vast possibilities, cultures, diversity, flavours, textures, expertise, affluence, affordability, adventure, and the list goes on.

But mithai? Mithai is home. And home is kheer, chhena paayes, warm gulab jamuns, chilled rasmalai, spongy and drippy rasgullas stuffed into each other’s mouths with echoes of laughter on festivals. It’s kaju barfi on Diwali. It’s the bite of rasabali with the ghee in it tickling the roof of your mouth. It’s the Odia friend texting you about his first time of trying Rajasthani ghevar along with sending the small paragraph he penned on the experience. Yes, that’s what mithai represents – a myriad of experiences blessing your taste buds. Like the hand of your grandma blessing you with piles of food to overstuff yourself with!

Now, coming to this recipe

This besan barfi originated from a similar feeling. I have fond memories of besan ke laddoo. From failed attempts during childhood to melt-in-your-mouth experiences of the same. Besan is heavily used at my place because my sister is health and fitness addict and often whips up besan related dishes as it’s a good source of protein. And she mostly cooks with ghee. So,  I’m constantly surrounded by the smell of roasted besan and foods being cooked in ghee with ghee’s aroma engulfing my nostrils. And my undoing was when one day I started craving besan + ghee + sweet after seeing a Mysorepak recipe by Kamakshi on Instagam and I would stop at nothing till I successfully executed and devoured that combination. And so came into existence – my besan barfi recipe.

 

Besan Barfi
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This makes eight 3" long bars. You can cut each into two or three pieces to get cubes.

Course: Dessert, indian dessert, mithai
Cuisine: Indian
Servings: 8
Author: Prattyandfood
Ingredients
  • 1 cup besan
  • 1/4 cup + 1 tablespoon ghee
  • 1/3 cup sugar
  • 1/3 cup water
  • 2 whole green cardamom crushed
Instructions
  1. Cook the besan in ghee on low-medium heat until the raw flavour leaves. Keep stirring and breaking any lumps that form.

  2. Meanwhile, bring the sugar, water, and cardamom to a boil. Once it starts boiling, let it boil on medium heat until all of the sugar dissolves. Remove the cardamom.

  3. Once the besan is ready, pour the sugar mixture into the besan little by little and keep stirring it.

  4. Allow it to cook on low heat and keep stirring until everything has come together into a wet, uniform mass.

  5. Transfer to a plate and allow it to cool for a few minutes. Keep mixing the mixture. 

  6. While it's still manageably hot, form it into one compact and rectangular log that's about 1/2" high. Then cover it with a plate or cling film and refrigerate for 15-20 minutes.

  7. Take  it out and cut it into desired shape. I cut mine into 1" wide bars.

  8. Refrigerate once more after shaping, for about 5 mins of so.

  9. Serve at room temperature.

Recipe Notes

Refrigerating helps it hold shape a lot quicker and better without having to add lots of ghee and sugar  to the recipe. While serving you can also reheat the barfi for 20 seconds or so and it'll absolutely melt into your mouth, yum! 

These stay perfect in the fridge for a span of 3-4 days. Simply reheat a bit or leave at room temperature for sometime prior to serving.

 

 

Here are some other recipes of mine that are on the sweet side:

GINGER THUMBPRINT COOKIES WITH JAM/MARMALADE

Chocolate Cake with Oreo and Ganache

COFFEE CAKE WITH CHOCOLATE CHUNKS

Assorted Cookies Hack

4-Ingredients Oatmeal and Peanut Butter cookies

4-Ingredients Oatmeal and Peanut Butter cookies

Basic Vanilla Cake

 

If you try any of my recipes – feel free to send me a picture or drop me a message on any of my social media. I hope you’re following my Instagram page and have liked my Facebook page to stay updates with my adventures in the kitchen and beyond! Thanks for stopping by and reading.

 

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