Besan or Gram flour is used widely in many Indian cuisines (sweet and savoury) and the sweets made from besan – Besan Laddoos and Besan Barfis – are two of the most popular sweets 🙂 Both Besan Laddoos and barfis are made exactly the same way except for one difference, i.e., how sugar is added to the besan. In case of barfi, we add sugar syrup and in case of laddoos, we add sugar powder or tagaar (bura).
- Besan (Gramflour) – 180 gms (1 and 1/2 cups)
- Ghee – 80 gms
- Suji – 2 tbsp
- Sugar – 150 gms (1 and 1/4 cups)
- Water – 1/3 cup
- Amonds and Pistas – 4-5 numbers (slivered)
- Grease the plate with ghee and keep it aside.
- Add besan and ghee to the pan and roast the besan on low-medium heat. The besan will change from crumbly mixture to the soft paste, to goey mixture.
- Once the besan mixture has turned goey and brown and has been roasted, remove the pan from the heat.
- Keep stirring the besan even after the pan is away from heat to prevent it from getting burnt.
- Add sugar and water in a separate pan and put it on medium-high heat. Let the mixture cook till the mixture becomes thick coming to the one-wire consistency.
- Add the hot sugar-water mixture to the besan mixture slowly and keep stirring the besan until it is shiny and smooth.
- Pour the mixture on the greased plate and let is set for 15-20 minutes.
- Once the mixture is set, cut into diamond shapes.
- Decorate the barfis with slivered almonds and pistas