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With so many holidays right around the corner, who doesn’t need a fast and easy dessert (mithai) recipe? This Chewy Walnut and Besan Burfi recipe absolutely fits the bill. Go ahead and let your friends and family think you slaved in the kitchen all day!
Prep Time: 5 minutes
Cook Time: 15 mins plus Cooling Time: 20 mins
Makes: approx 25-30 pieces
Ingredients:
Chickpea Flour (Besan) – 2 1/2 cups, sifted
Oil – 4 Tbsp
Unsalted Butter – 4 Tbsp
Walnuts – 1 cup, chopped finely
Cardamom Powder – 1/4 tsp
Sweetened Condensed Milk – 14 oz can
Method:
1. In a non-stick pan, heat Oil and Butter.
2. Add sifted Chickpea Flour, mix well and roast on a low flame, approx 15 mins (stirring continuously). Use a flat bottomed steel bowl or ladle to break down lumps.
3. Reduce flame to a simmer and add chopped Walnuts and Cardamom Powder. Mix well.
4. Add Condensed Milk and mix until all ingredients are well incorporated.
5. Immediately pour mixture onto a greased or parchment paper lined baking tray.
6. Using the flat bottomed steel bowl (greased) or ladle, flatten our the mixture into a thin (1/4 inch). If using parchment paper, place a second sheet over the mixture and flatten out using the steel bowl.
7. Allow the Burfi to cool in the refrigerator for 15-20 minutes.
8. Use a pizza cutter or knife to cut burfi into diamond or square pieces.
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October 30th, 2012 at 8:40 pm
yayyy! i am the first one to comment..Lovely recipe..will try t out tis weekend..yummm!
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October 30th, 2012 at 9:14 pm
Thanks for recipe, can’t wait to try it…..!!
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October 30th, 2012 at 10:00 pm
Wow, I could almost smell the besan roasting as I watched! The best thing is, it’s all simple storecupboard ingredients, so it can be made w/o planning.
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October 31st, 2012 at 4:15 am
Hi Hetal & Anuja,
Yummy recipe !
Just wanted to know how is this different from the ‘Besan ki Barfi’ that is already on your website.
Thanks.
Neha
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a Reply:
November 12th, 2012 at 10:02 pm
Zat is not having ze nuts from ze walls…
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October 31st, 2012 at 5:22 pm
Recipe looks super easy and probably taste super delicious too. I can’t wait to make it. Thank you for providing a diwali recipe early so we can test it out before we share it with others!
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October 31st, 2012 at 6:30 pm
Hi,
Nice recipe, Just noticed that you are not heating the besan much after adding the milk. Will it not have a raw/uncooked taste. Also should this barfi be stored in fridge only after preparation? thanks.
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Pinal Reply:
November 1st, 2012 at 2:30 am
They cook or roast the besan for 15 minutes prior to adding sweetened condensed milk so the besan is cooked. I hope this helps.
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Sheila Reply:
November 1st, 2012 at 3:38 pm
i just made the burfi came out very well but just make sure the besan is well fried it should be almost browinsh orange then add walnuts and cardomom powder after adding the milk take out immediately otherwise it will become hard.
[Reply]
hetal Reply:
November 2nd, 2012 at 4:22 pm
Hi Annu,
Yes, the milk is not cooked after adding it to the besan. Condensed milk already has been cooked down and has the cooked milk flavor. You should keep this and any other items that have dairy in them in the refrigerator.
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November 1st, 2012 at 2:49 am
Hi
Nice recipe. What is the shelf life of this Burfi and can I use pista or Kaju instead of walnuts.
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hetal Reply:
November 2nd, 2012 at 4:13 pm
Hi Anuja,
You can store the burfi in the fridge for about 1-2 weeks. We have not tried pista or kaju, but both should work.
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November 1st, 2012 at 1:59 pm
Nice sifter. Does it work better than the normal flat one?Why did you use oil and butter?
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priya Reply:
November 1st, 2012 at 2:29 pm
I also have the same doubt. Why did you use oil?
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hetal Reply:
November 2nd, 2012 at 3:47 pm
Hi Priya,
We used half and half oil and butter to reduce the amount of saturated fat in the recipe while keeping the flavor of butter present.
[Reply]
hetal Reply:
November 2nd, 2012 at 3:52 pm
Hi Alka,
I LOVE the sifter! In my opinion, it is much easier to use than the flat ones and makes less of a mess. They come in different sizes so you don’t have to buy a large one if you have a small family. We used half and half oil and butter to reduce the amount of saturated fat in the recipe while keeping the flavor of butter present.
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November 1st, 2012 at 3:10 pm
The best recipe for this festival of lights.
thanks.
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November 1st, 2012 at 3:18 pm
Is a burfi like fudge in its texture? It looks like it is.
[Reply]
hetal Reply:
November 2nd, 2012 at 3:45 pm
Hi Jill,
Most burfis are not fudgy. This one, however, has a little bit of the chewiness of fudge (minus the chocolate flavor)
.
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Milady Reply:
November 3rd, 2012 at 7:45 pm
Although that should not stop us from melting chocolate on top for and extra Diwali treat
Inspirational!
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November 1st, 2012 at 10:46 pm
Wow beautiful it looks …do you know where we can get seiver for besan…
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Anonymous Reply:
November 2nd, 2012 at 11:43 am
All super market have it e.g.Walmart,bedbath&beyond,Kmart etc.
[Reply]
hetal Reply:
November 2nd, 2012 at 3:43 pm
Hi Shobana,
Most department stores that have housewares will carry the sifter. You can also try TJ Max.
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November 2nd, 2012 at 4:52 am
Yes can you tell us why the oil and butter? is it ok to use 8tbsp of ghee instead??
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Geeta Reply:
November 2nd, 2012 at 1:11 pm
Got the answer to my Q when I saw the video..Thanks anyway:)
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November 2nd, 2012 at 5:11 am
Dear Hetal and Anujaji,
Thanks for Diwali recipe Besan Burfi. Here only Sifted need to be used please?
Happy Diwali to both of you!
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hetal Reply:
November 2nd, 2012 at 3:41 pm
Hi Upendra,
Besan almost always has big lumps so that is why we sift it first.
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November 2nd, 2012 at 1:44 pm
I made this but i can taste the besan raw in the barfi, it has an after taste of raw flour. I have tried some of your recipes and have turned out well. You are doing a great job Hetal and Anuja.
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hetal Reply:
November 2nd, 2012 at 3:41 pm
Hi np,
Sorry to hear that
…You really have to let the besan roast until the color changes and the roasted aroma is released.
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November 2nd, 2012 at 5:41 pm
What would be the shelf life of this burfi? does it need to be refrigerated?? pls confirm so that i can go ahead with the making
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November 4th, 2012 at 8:24 am
hi all
I made the barfi and roasted besan for about 20 mins on low heat but the barfi has raw besan flavor. I would suggest that besan is cooked till its nutty flavor is released. I will now try and cook the barfi again (which will take away my arm)
Also I used almonds instead of walnuts
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November 4th, 2012 at 10:41 am
hi Hetal..the burfi looks very tempting..can u suggest something in replacement of condensed milk..
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hetal Reply:
November 8th, 2012 at 12:54 am
Hi Namrata,
Unfortunately, the condensed milk is absolutely necessary in this recipe…there is no good substitute.
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namrata Reply:
November 9th, 2012 at 4:44 pm
hey thanks for the reply..
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November 5th, 2012 at 11:55 pm
LOOKS YUMMY
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November 8th, 2012 at 1:30 pm
We love mithai, and I just made this last night… It was delicious!!! We prefer it over what we usually eat (from a sweet shop)… tastes fresher and not as sweet.
Another fabulous recipe!!!
Thanks Anuja and Hetal!!!
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November 12th, 2012 at 1:49 am
Ok, so I excited tried this recipe. Roasted the besan for 20 minutes instead of the 15 minutes just to be certain the besan was really cooked. I did everything else exactly the same as the recipe and couldn’t understand why it didn’t turn out right. I was so disappointed that it had a very strong besan flavor and nothing else. I couldn’t finish one piece of this “burfi.” I threw the rest away broken heartedly.
I was really hoping this was an all in all one of those best recipes that always work, but it didn’t work for me. However on the up side, my arm did get a VERY GOOD workout
Happy Diwali to you ladies and to all the viewers!
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Blupinkq Reply:
November 12th, 2012 at 11:28 am
Hi Pinal
I wish you had also read the comments for this receipe. The besan needs to be cooked more than that 15/20 mins until you can smell the nutty flavour of besan. My barfi came out raw too but I put all the barfi back in the pan and cooked till besan is cooked. Now I dont have a bafri put have a chewy besan (powder like) with almonds (I used almonds instead of walnuts). it is edilble now. I hate throwing away food and this way at least it will be eaten (slowly).
I will try this barfi again in some time!
Happy diwali to all
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November 13th, 2012 at 7:29 pm
I tried your receipe,it came out so yummy.One of the best receipe posted on your website!
only thing that did n’t work was the parchment paper idea instead of using the spray..My burfi got stick to the parchment paper and it was bit difficult to remove the paper afterwards.
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February 8th, 2013 at 3:45 pm
i tried it last night, but the barfi is tasting like raw besan…i did exactly the way shown in the video with exact amount of ingredients…but finally the barfi is not edible…if i cook it again, i doubt it would lose its barfi effect as its moisture would go away…is there anyway to retain the same and vanish the raw besan taste from it at the same time??? please suggest…
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