If I had to pick one sweet to make for any festivities then it’d be melt-in-your-mouth Besan Burfi. This popular sweet is easily available in Indian sweet shops but making your own means you have more control over sugar. I freeze homemade besan burfi and take out one single piece when I want something sweet after my meal. On the blissful occasion of Vaisakhi (which is day after tomorrow) I made besan burfi and decided to update the 2012 post. Though the recipe remains the same I made some changes to the text. In case you want to see the recipe in action, I’ve also included the video on my YouTube channel.
Just as Easter is a spring holiday in the West with both secular and religious overtones, Vaisakhi is the same for the Sikhs. Although these special days originated in different countries they both celebrate the emergence of new life. Vaisakhi commemorates the Sikh way of life and the Khalsa code of conduct. I don’t consider myself a devout Sikh and that’s what I like the most about Sikhism, no one is compelled to follow the strict code of conduct. it is entirely voluntary.
Canada is blessed with people from diverse cultures and this contributes to a rich cultural life. Every year a Nagar kirtan (procession/parade) takes place in Vancouver and Surrey in mid-April to celebrate the Sikh faith. The popularity of this Nagar kirtan can be gauged from the fact that the streets are closed to traffic and there are stalls all around from where the parade travels. In the parade, people sing hymns and follow the decorative floats.
Here are some of the pictures.
Wearing turban is a custom in Sikh religion. Modern Sikhs take liberty by not wearing but it is mandatory for baptized Sikhs. Please do not confuse these baptized Sikhs with those who attacked U.S. in 9/11.
Everybody gets parshad (offering) of almonds, raisins, green cardamom and mishri (crystallized sugar)
Gatka, a Sikh martial art
Kids displaying gatka skills during parade
Sikh Motorcycle Club Members
Coming back to today’s recipe.
Besan burfi is made with gram flour, desi ghee and sugar syrup. It is easy to make but requires some arm work and constant attention. There are three main steps to making Besan Burfi.
- Toasting the Besan (gram flour)
- Making sugar syrup
- Combining the toasted besan and sugar syrup
- The first step is to roast besan on a low flame in heavy bottom or non-stick pan. It is essential to measure the besan correctly. Besan is mostly lumpy, so sift it before using it for a smooth consistency. Also it is very crucial to roast the besan well. If your besan is not roasted properly, the burfi will have the raw taste and trust me it doesn’t taste good. And you also want to make sure it doesn’t get burnt. It needs to be golden brown and nutty, like smooth peanut butter.
- To make sugar syrup, combine the sugar and water in a small saucepan. Stir to melt and bring to the boil. I have used less sugar than what people normally use and that makes the Burfi perfectly sweet for our family. Once the syrup begins to boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes or until it reaches one string consistency or if you have a digital thermometer it should read 220F. To check the consistency of the syrup in a traditional way, dip the spoon in syrup and allow it to cool for a few seconds. Then touch the syrup and smudge between thumb and your index finger. Slowly move them apart, if a single short string is formed and then breaks when your finger reach about 1 cm away from each other. Then the syrup is ready. Turn the heat off and let cool for 5 minutes. The consistency of sugar syrup consistency can make or break your besan burfi. So pay attention. If the syrup is over-cooked the burfi will be dry and crumbly. If the syrup is under-cooked, the burfi will not set.
- When you combine the toasted gram flour and sugar syrup, both of the mixtures should be warm, not hot and not cold. Stir gently but thoroughly until its well combined.
Follow the above steps correctly, then treat yourself to a decadent & delicious burfi. A well made besan burfi should always snap when you break it into half.
Besan burfi stores well at room temperature easily for two weeks or more. But I prefer to freeze so that I don’t eat more than one piece 🙂
I hope you will try this Besan Burfi at home. And if you do, please tag me on Pinterest, Facebook, Twitter, or Instagram so I can see it! I also post videos every week so make sure to subscribe to my YouTube channel if you haven’t already.
Melt-in-your-mouth fudge like treat made with roasted gram flour, desi ghee and sugar syrup
Ingredients
- 500 gm Besan (gram /chana daal flour)
- 300 gm sugar
- 250 g desi ghee
- 1/2 cup + 1 tbsp water
- 1 tsp green cardamom powder
- Slivered pistachios for garnishing
Instructions
- Line a 10x14" cookie sheet with wax or parchment paper and set it aside.
- In a wide mouth heavy bottom or non stick pan, heat ghee on medium heat. Add besan and roast. Keep stirring constantly on medium low heat until the raw smell goes away. After 10 -15 minutes you could smell the aroma of roasted besan. Roast for another 10 minutes till it turns light golden and you will see that the flour and ghee mixture looks like peanut butter. Remove from heat and give it a nice stir once again because it is still hot and the besan can turn brown.
- Take a small saucepan (about 8-9" wide) and dissolve sugar in water. Place the saucepan on medium heat and keep stirring. Sugar syrup should come to a rolling boil, when it starts to boil, reduce heat and simmer for 6-7 minutes stirring in between.
- When bubbles arise touch the end of the ladle with wet finger, smudge it between thumb and index finger and slowly move them apart, if a small string arises in between the fingers then it's the perfect stage. Remove from heat and add cardamom powder.
- Allow the syrup to cool for 5 minutes before adding it to the besan mixture. Mix well. Pour in the prepared cookie sheet. Evenly spread the mixture using a silicone spatula. Sprinkle slivered pistachios and gently press down with the silicone spatula. Allow the mixture to cool down and the burfi to set for 30 minutes to 2 hours. When it is completely cooled (2 hours) cut into squares or rectangles.
- Store at room temperature in an air-tight container for up to 2 weeks. You can also refrigerate if you like or freeze.
Kelly | Eat Yourself Skinny
What an interesting recipe, this looks delicious! 🙂
Suzi
The festival sounds like a lot of fun and I like the photos. I’ve never had this particular sweet, it sounds delicious and the pistachios add a nice touch. Isthis similar to a fudge?
Balvinder Ubi
Yes Suzi, It is smooth and soft.
Kiri W.
Looks like a fantastic celebration and treat, both – I’ve never had such a fudge. I’d love a square!
Cucina49
Those parade photos are wonderful–it looks like a great event. I don’t know anything about gram flour–but I always love reading about cooking and baking with different flours!
Choc Chip Uru
I hope you had a wonderful celebration my friend – what a fun festival this sounds like 😀
(and Your pictures show this too!)
Your burfi is perfect for the occasion – delicious, festive and did I already say delicious?
Cheers
Choc Chip Uru
Gayathri NG
Nice festival celebration post, sinful burfi looks delicious…
Nami | Just One Cookbook
Thank you for sharing pictures of the parade. It’s fun to see other cultures and celebration! This fudge sounds delicious!
anne
What a fantastic and colourful celebration ! That fudge looks delicious ! A piece or three , please ?! ;D
Tina
Thanks for sharing your Vaisakhi celebration! I like the concept of the giving and the food stalls. Looks like it was great weather for all the outdoor festivities too.
Strictly by appearance, I can tell your fudge has that creamy melt in your mouth texture, yum! Surprising that it has so little ingredients, but the cardamon and pistachios really make it unique to me. Great flavor blend. Enjoy the weekend!
Navaneetham Krishnan
Looks so gorgeous and its one of my fav though I normally have just a small piece. I still have some besan flour in my pantry and gonna give this recipe a try. Btw, that pistachios goes perfect as the topping for the burfi.
Loveforfood
nice pictures!
mireia badia
Looks perfect!! Looks like yo had a great time!
easyfoodsmith
I love everything about the Sikh religion- brotherhood, discipline, gurubani, kirtan. In fact the first 8 years of my schooling were at a Sikh school. I was in the school choir group that used to sing shabads at the Gurudwaras on Guruparv and Baisakhi.
Your besan barfi looks very tempting and perfectly done. Happy Baisakhi!
Malti
All the pictures look beutiful. You are lucky to live in Vancouver and see the parade so closely.I have some relatives there and they talk about all the food that is offered. It is so fun enjoying with friends and walking with the parade.
Besan Burfi is one of my favorite but i never made it at home. I always get wrong with sugar syrup but you have explained very nicely. I am sure I can make this.
Richa
wow, love the pictures…:) Besan is my favorite ingredient, I love anything made with beasn laddoos, kadhi, gatte just name it. I am definitely going to try this. I am very happy that stumbled across your blog,enjoying it post by post. Super like 🙂
Julie
Yummy sweet,just like I have reached the mittai shops in India,perfectly done,dear..
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Angela
I just made this today and it was fantastic! I made a half sized batch in an 8×8 pan and it was perfect. It’s tastier than any besan burfi I’ve ever had in the local sweet shops! Thank you for sharing this fabulous recipe.
Balvinder
Oh, so glad to hear your feedback.
angiesrecipes
I had this many many years ago and remember it was rich and delicious. Must make a batch soon and try your recipe.
2pots2cook
Your photos bring lovely memories back. Love the recipe too!