Introduction
Besan Barfi is a classic Indian sweet known for its rich aroma, melt-in-the-mouth texture, and nutty flavor. Prepared using gram flour, ghee, and jaggery, this traditional dessert is perfect for festive occasions and celebrations. The balance of sweetness and the warmth of cardamom make it an irresistible treat.
Ingredients
- 350 gms Besan
- 200 gms Ghee
- 50 gms Semolina (Rava / Sooji)
- 200 gms Jaggery
- 5 gms Cardamom Powder
- 15 gms Almonds (chopped)
- 15 gms Cashew Nuts (chopped)
Method
- Heat the ghee in a deep non-stick pan.
- Add besan and rava, mix well and cook on medium flame for 12 minutes while stirring continuously.
- Cook slowly to prevent the besan from burning.
- Once the raw smell disappears, reduce the heat and cook for another minute.
- Add jaggery powder and cardamom powder. Mix well and cook for 56 minutes, stirring continuously.
- Add chopped almonds and cashew nuts and roast for another 5 minutes.
- Transfer the mixture into a greased tray and spread evenly.
- Cut into equal pieces using a sharp knife.
- Allow it to set for 2 hours before serving.
Chef Tips
- Always cook besan on low to medium heat to avoid burning.
- Continuous stirring ensures even roasting and smooth texture.
- Use good quality ghee for enhanced flavor.
- Do not overcook after adding jaggery to maintain softness.
Serving Suggestions
Serve Besan Barfi at room temperature as a dessert or festive sweet. It pairs well with a cup of hot tea or coffee. Garnish with extra chopped nuts or silver leaf for an elegant presentation.
Chef of the Day
The student Mr. Vivek of BCTCA 6th Semester is an exceptionally talented young chef, showcasing creativity and precision in culinary arts. His deep understanding of flavors and meticulous cooking techniques earned him the prestigious title of Chef of the Day at IIHMCA.
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