48 Responses to “Besan ki Burfi (Magas)”

1. indian recipe, cooking videos, Besan ki Burfi (Magas) - Indian Mithai Sweets by Show Me The Curry Says:
   October 12th, 2009 at 3:30 am

   [...] Detailed Besan ki Burfi (Magas) Recipe [...]

2. sppatil Says:
   October 12th, 2009 at 1:29 pm

   Hi Anuja and Hetal,
   Wonderfull recipe..I always use to make besan ladoos,but never thought even burfis can be made in almost same method.definately i will try this one..

   As diwali is coming i wanted to request a recipe, Moti choor ladoos..I love them..Please post this recipe if you can:)

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3. Anonymous Says:
   October 12th, 2009 at 1:46 pm

   Thanks for creating Show-Me-The-Curry website. This is the most useful website on the web as for Indian cooking. You guys are great at explaining instructions in details and giving lot of useful tips and advice. Really enjoy your videos.

   I just have one question, have you guys come across any useful gadgets or molds to make round ladoo’s, so we can avoid having to touch the hot mixture.

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   hetal Reply:
   October 14th, 2009 at 2:55 pm

   You can try a small ice cream scoop or melon baller to scoop up the mixture but you would still have to press it into a perfect ball. The best trick is to have a bowl of cold water on hand. Just dip you hands in the cold water and shake off the excess. Then, form the balls. Also, you should wait until the mixture has cooled slightly before handling it.

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4. Bindu Joseph Says:
   October 12th, 2009 at 2:26 pm

   Hi Hetal and Anuja

   Wow … was waiting for another sweet … thanks so much.
   Happy Diwali to you both and your family.

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5. Anonymous Says:
   October 12th, 2009 at 4:24 pm

   thank u for the recipe, can we use ladoo besan instead of the regular besan

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   hetal Reply:
   October 14th, 2009 at 2:51 pm

   Yes, you can use ladoo besan — just skip steps 1-3.

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   madhvi shenoy Reply:
   October 14th, 2009 at 5:13 pm

   thankx fo the reply

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6. Shivani Says:
   October 12th, 2009 at 4:32 pm

   Thanks for the recipe! I will definitely try it out this Diwali.

   A question about the recipe: how many burfi squares would this make approximately?

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   hetal Reply:
   October 14th, 2009 at 2:51 pm

   Hi Shivani,

   This recipe will make approx 12-15 pieces (depending on how big or small you make each piece).

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7. indhu Says:
   October 12th, 2009 at 7:16 pm

   hey anuja & hetal,
   thanks for the lovely receipe,planning to try it for this diwali…

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8. Falguni Says:
   October 12th, 2009 at 9:44 pm

   motichoor laadoos please????

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9. Neeta Says:
   October 12th, 2009 at 10:17 pm

   Hi Anuja and Hetal,

   Great recipe.

   Besan laddoos will taste even better if you add 1tsp of plain flour for every cup of besan. Will get that extra crunch.. Burfi is a great idea,even less time consumption in making but still enjoying the same taste.

   Happy Diwali to you and your loved ones.

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   Pinal Reply:
   October 13th, 2009 at 2:57 pm

   Hi Neeta,

   When you say plain flour, which flour are you talking about?

   Thanks.

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10. TGP Says:
    October 13th, 2009 at 4:30 am

    I am married to a Gujju, and this is one of the sweets that was made at my wedding – by far my favorite – and now I don’t have to go to A’bad to enjoy it. Will be making it for Diwali. Thanks for sharing!!

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11. Shakuntala Says:
    October 13th, 2009 at 11:01 am

    Hi Anuja & Hetal,
    Wish you both & your families a very Happy Diwali.
    I think if we use ladoo besan,we can skip the 1st 3 steps.What do you think?
    I make the laddoos this way,I’ll try making Burfi now.That will be easier too.
    Shakuntala

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    hetal Reply:
    October 14th, 2009 at 2:44 pm

    Hi Shakuntala,

    Yes, if you have ladoo besan, you can skip steps 1-3. Most people do not have ladoo besan on hand so this method prevents you from running to the Indian grocery store.

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12. Anonymous Says:
    October 14th, 2009 at 4:14 pm

    wath is charoli pls tell me in hindi

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    anuja Reply:
    October 14th, 2009 at 8:53 pm

    Charoli is known as ‘Chironji’ in hindi.

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13. Saumya Says:
    October 14th, 2009 at 11:56 pm

    Hi,

    Wish you both n your family a very Happy Diwali!!
    Could you please tell if I may use oil instead of ghee to fry besan? Will it differ in taste?

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    hetal Reply:
    October 15th, 2009 at 3:24 am

    Hi Saumya,

    Magas is known for the distinct ghee flavor so in our opinion, it would be an injustice to fry the besan in oil. Happy Diwali to you and your family as well.

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14. nikku Says:
    October 15th, 2009 at 1:41 pm

    can i use sugar syrup for besan barfi.

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15. Geetanjali Says:
    October 15th, 2009 at 7:15 pm

    Hi Hetal n Anuja,

    I have been learning cooking through your website only….
    This is my first diwali after marriage, and I am so glad that I will make the Besan Barfi myself, like my Mommmy prepares for me every year.
    The recipe is explained very nicely and made so easy.
    Thank You so much.

    Happy Diwali,
    Geetanjali

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    anuja Reply:
    October 15th, 2009 at 9:16 pm

    Thank you so much for the wishes and we wish you all the best as well! Congratulations on the wedding as well!

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16. Amita Says:
    October 16th, 2009 at 2:39 pm

    Hi,
    You two are really wonderful ladies doing wonderful job!once again a very nice recipe.
    Hetal i have a request can you also show how to make mohan thal – its like magas but made with coarsely grounded wheat.i do know your list is long but eagerly waiting for this one from you.

    Cheers

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    hetal Reply:
    October 19th, 2009 at 1:22 am

    Sure…we’ll get it on our list to do. Thanks!

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17. indhu Says:
    October 17th, 2009 at 12:43 am

    hi hetal and anuja,
    i tried the receipe today,it tasted too good,but some of the slices broke even though i had refrigerated it for an hour,what could be the reason?

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    hetal Reply:
    October 19th, 2009 at 1:24 am

    Hi Indhu,

    One thing you can do after the burfi has been refrigerated is to put your pan on the stove for just a few seconds. This will quickly melt a thin layer of ghee from the bottom, but the burfi will still be cold on top. It will be easier to remove.

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18. sujatha Says:
    October 18th, 2009 at 6:45 pm

    Hi Ladies

    Great and easy receipe. As soon as i saw it, i went and prepared it.

    The texture was really good, but i was not able to make into pieces. it is just in powder form. my daughter really likes it and she puts in a cup and eats it.(so what mom, it tastes good) I don’t know what went wrong. i followed ur steps correctly. can i do something to make them into laddoos.

    Thank you
    sujatha

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    hetal Reply:
    October 19th, 2009 at 1:26 am

    Hi Sujatha,

    One thing you can do after the burfi has been refrigerated is to put your pan on the stove for just a few seconds. This will quickly melt a thin layer of ghee from the bottom, but the burfi will still be cold on top. It will be easier to remove.

    If you want to make it into laddoos, you can reheat the mixture in the microwave for a few seconds and press it together into laddoos.

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19. TGP Says:
    October 18th, 2009 at 11:43 pm

    So I tried this recipe. Taste was delicious, but I think I did something wrong, because it did not seem like the sugar dissolved – I could taste sugar grains (not that that’s such a bad thing). Should I have used powdered sugar, or maybe cooked for a while more after sugar was added to be sure it melted?

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    hetal Reply:
    October 19th, 2009 at 1:27 am

    Magas is known to have some texture to it but if you don’t prefer it, you can use powdered sugar.

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20. Asma Says:
    October 19th, 2009 at 1:36 am

    I made this today and it was a great hit. my parents enjoyed it the most because they had eaten this before. i thought i had done something wrong because of the “kurkura” texture but my mom told me that magaz is suppose to be like that. thanks a lot for the easy recipe!

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21. Bhavika Says:
    October 19th, 2009 at 2:18 pm

    Hello ladies,
    Happy Diwali to u guys and ur family..
    I tried this recipe just now..Its still cooling down..
    I can see the ghee on top and its too liquid..I hope it settles down properly…
    Is it supoosed to be flowing like this becoz when I see in the video urs is semi solid…
    Did I do anything wrong ?

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    hetal Reply:
    October 19th, 2009 at 3:18 pm

    Hi Bhavika,

    No, the ghee usually separates a bit. It will solidify. When removing it from the pan, place your pan (hopefully metal) on the stove for just a few seconds. It will melt a thin layer of ghee at the bottom and make it easier to remove from the pan.

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22. jigna Says:
    October 19th, 2009 at 3:21 pm

    Hi,
    could you plz. post recipies on DHOODHI KA HALWA and also Carrot halwa?? thanks

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23. Bhavika Says:
    October 19th, 2009 at 4:21 pm

    Hi Hetal,
    Thanks for the immediate reply.
    I could get the pieces out properly.
    But there seems a solid ghee layer on the top.
    Its more how the choclate layer is seen on ur choclate burfi.The ghee looks like that now..not colourwise but the layer wise .I hope u understood wat I mean ..
    Is the ghee more ? I strictly followed ur mesaurememnts .
    Just that my ghee is home made.I made it from unsalted butter.Can u please let me know if I could recyify this or its supposed to be like this.Taste wise perfect only I feel ghee is way more.Please guide

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    anuja Reply:
    October 20th, 2009 at 3:17 pm

    Hi Bhavika,
    Couple of things:

    - different besan or how old or fresh it is may absorb more or less ghee
    - sometimes if the besan has not been cooked enough, it may not absorb the ghee

    If you make this recipe again using the same besan, we suggest you use less ghee.

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24. sujatha Says:
    October 19th, 2009 at 7:17 pm

    Hi Hetal

    Thanks for the reply.
    Magas taste and looks just like mysore pak.
    Next time hope i will get it in shape or else laddoos.

    Sujatha.

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25. Maggie Noodles Says:
    October 23rd, 2009 at 9:14 am

    This is why buying Indian grocery online makes sense

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26. Aditi Says:
    October 25th, 2009 at 6:32 am

    Hello Anuja & Hetal,
    Wish you both n your family a very Happy Diwali!!
    pls show you the recipe of jalebi. i making the medu vada it was good recipe, Thanks for you.

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27. Aditi Says:
    October 26th, 2009 at 3:25 pm

    Hello,
    I admire way you teach these recepies, I have tried many of your recepies and all of them were success, especially besan burfi was favorite of all, its taste good thanks for recipe

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28. Ria Says:
    October 28th, 2009 at 9:32 am

    Hello Amazing ladies!

    I tried it and it was awesome! I made ladoo’s instead of the burfi! And it is up on my blog with all the pics! Please do drop by my space when you get sometime!

    http://riascollection.blogspot.com/2009/10/besan-ladoo-new-friend-for-life-yay.html

    Ria

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29. Judy Says:
    November 13th, 2009 at 1:39 am

    Hi Hetal and Anuja,
    I made ladoos from another recipe I had, but it turned out flat and the sugar was grainy. I want to try yours because your recipes are so great. Is the texture of the sugar supposed to be grainy and crunchy? I’m not sure what kind of texture ladoos are supposed to have. Also, I assume I used too much ghee if they flattened. I’m excited about trying your recipe, but is the sugar supposed to be crunchy in these?

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    hetal Reply:
    November 13th, 2009 at 4:17 am

    Hi Judy,

    Besan ki Burfi (Magas) usually has a bit of crunchy texture, one of the reasons we go through the process of texturizing the besan. The sugar also adds to the texture but if you don’t prefer it, you can always run your sugar through the blender and powder it.

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    hetal Reply:
    November 13th, 2009 at 4:18 am

    Although we’ve never tried it, you might be able to use the powdered sugar that is available in stores. It has corn starch mixed in it so it may help keep the ladoo shape.

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30. rani Says:
    November 14th, 2009 at 6:14 am

    very nice dish

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31. rani Says:
    November 14th, 2009 at 6:21 am

    hello hetal and anuja , actully i want to learn peanuts chutney. could u plz make it for me thank uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu for different type of recepie

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