Besan Barfi is a wonderful gluten-free dessert that always hits the spot and satisfies the sweet tooth! It’s sweet with a naturally nutty and earthy taste. My version contains less fat and sugar but still tastes decadent.
The most important step in making the best Barfi is cooking the besan properly. If the besan is not cooked properly, the Barfi will have the raw taste and will be bitter. So be patient and take your time cooking the besan. I cook mine 20-25 minutes on low-medium heat stirring constantly. Cook the besan evenly until it is a golden brown making sure not to burn it (dark brown colour).
Besan, also called gram flour or chickpea flour, is made from small brown chickpeas (not garbanzo beans). The brown skin from brown chickpeas is removed leaving the the yellow, chana dal. This yellow dal is then ground into make the besan or chickpea flour which can be found at any Indian store and now many grocery stores.
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- 1/2 Cup Butter
- 2 Cups Chickpea flour (Besan or Gram Flour)
- 1 1/4 Cups Sugar
- 1/4 Cup Water
- 1/4 Teaspoon Cardamon Powder
- 1-2 Tablespoon Copped Pistachios
Ingredients
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- Melt the butter in a heavy pan on low-medium heat
- Add the gram flour and stir continuously for 20-25 minutes until the the gram flour is light golden brown and is very fragrant. The mixture will also begin to release some or the butter - an indication, the mixture is close to ready. Its important to cook the Besan very well or else you will get the raw taste of besan (chickpea flour) in the Barfi.
- Add the sugar and water to the Besan mixture and continue stirring for 5 more minutes until all combined and then turn off the stove.
- Stir in the cardamon powder and combine.
- Pour the mixture onto a greased baking sheet and spread to the desired thickness.
- Sprinkle the chopped pistachios onto the top and let cool.
- When the mixture is cool, cut into pieces and serve.
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