Besan ki Burfi. Besan ki barfi recipe with step by step pics. Besan ki barfi is basically gram flour fudge made with besan, sugar and ghee. It is one of those traditional sweets that is loved by everyone including kids. ki barfi is ready for serving! you may feel, besan burfi is extremely simple, and even i second that finally do visit my other indian sweet recipes collection with this recipe post of besan burfi recipe. it.
Ingredients of Besan Ki Barfi Recipe: This barfi is made with just a few handful ingredients.
Gram flour or besan sauteed with ghee and sugar to make this mouth watering delicacy, besan barfi.
Besan barfi (barfee) or Besan ki barfi or Besan Chakki (Hindi: बेसन की बर्फ़ी/बेसन चक्की, Urdu: بیسن کی برفی) is a barfi sweet from the Indian subcontinent.
You can cook Besan ki Burfi using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Besan ki Burfi
- Prepare 1 cup of clarified butter (ghee).
- Prepare 1 cup of chickpea flour (besan).
- Prepare 1 cup of powdered sugar.
- You need tsp. of cardamom powder (ilaaichi powder).
- Prepare of dry fruits.
Besan ki barfi is made with besan (gram flour), condensed milk and sugar. Besan barfi or Besan ki barfi is a barfi sweet from Northern India and Pakistan. It is prepared for marriages and festive occasions. Besan ki barfi is sweet like candy and has a fudge like consistency.
Besan ki Burfi step by step
- Heat ghee, melt it properly and then add besan into it..
- Roast the besan on low flame till it changes it's colour (it will take 14 - 17 minutes)..
- Let it cool and then add powdered sugar and nuts. Mix well..
- Set the mixture in greased plate and keep it in the refrigerator for 2 hours..
- Cut in desired shape and enjoy :).
Made with roasted Besan, butter and sugar, it is then flavored with cardamom and garnished with nuts. Besan Ki Barfi Recipe is one of the popular sweets of India. Besan barfi is a sweet and delicious indian dessert made with besan and ghee. Make besan Ki barfi and impress your guests. Besan Ki Barfi Recipe. by TNN.