Besan ki Burfi (Magas)

Festivals and holidays are right around the corner. Celebrate your family and friends this year with delicious Besan ki Burfi (aka Magas). Roasted and fragrant chickpea flour (besan) is the base of this very popular Indian sweet or mithai. Learn how to make ordinary besan into an extra-ordinary dessert with this “I can’t believe how easy it is!” recipe.

Ingredients:

Besan/Chickpea flour – 1 cup (approx 100 gm)
Warm Milk – 1 tbsp
Warm Ghee – 1 tsp
Ghee/ Clarified Butter – 1/2 cup (100 gm)
Sugar – 1/2 cup (110 gm)
Powdered Cardamom – 1/4 tsp
Sliced Almonds – for garnishing
Charoli – for garnishing

Method:

1. Mix the warm ghee (1 tsp) and milk(1 tbsp) – you can microwave both for 15 secs.
2. Mix Besan with ghee & milk mixture and keep aside for 5-6 minutes
3. Run the flour through medium holed sieve to give it texture.
4. In a non-stick pan, heat ghee and fry besan on low flame until light golden and fragrant. Stir continuously.
5. Switch off stove, add sugar and cardamom powder and mix well.
6. Pour into a flat dish or pan and allow to cool for 20 minutes.
7. Garnish with Charoli and sliced almonds.
8. Allow it to cool completely before cutting into squares.
9. Keep in the refrigerator for 1 hour to make it easier to remove the pieces from the pan.
10. Store in the refrigerator in an airtight container. Serve at room temperature.

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How to make homemade magas besan ki burfi, diwali mithai recipes, easy barfi recipes, mithai recipes for navratri, ganesh festival, holi sweets, easy Indian desserts, easy hostess gift ideas, besan laddu ladoo laddoo, gujarati sweets mithai.

0 thoughts on “Besan ki Burfi (Magas)

  1. Hi ladies,
    For the first time our laddoos looked and tasted perfect:) earlier, they would always turn out to be so smooth n would look funny. Everyone who came to our house yesterday, asked for it(because of the yummy smell) even before we could offer the laddoos to them:) thank you so much for such a lovely n easy recipe. Lots of love:)

  2. Hello Hetal & Anuja,

    Its Ganesh festival going on and i wanted to make something awesome for Ganesh Chaturthi that was yesterday. I doubled the quantity of everything and followed your directions to the T and it came out awesome. Thanks Anuja for the super tip that you gave for making ladoos, instead of 1 cup of ghee for my doubled quantity of flour-i added nearly 3/4th or maybe just a little more and ladoos came out awesome. i rolled them up in powdered almonds. Thanks once again both of you and may you & your family have Ganpati’s blessings forever.

  3. Hi guys,
    Thanks so much for posting this recipe.
    I just have one question. After I let it cool to room temp. for about and hour then I
    put it in the fridge for 1 hour. Then I cut it into pieces. It came out great except
    that it very easily crumbles not hard like the burfis you get at the store.

    Do you have any suggestions as to how I can get the magas to be firmer?
    Kay

  4. Hey guys, i will be making this is for this diwali! just one request can you please please put up motichoor ke ladoos…i would just love that.. i looked everywhere for the recpie but can’t find it on any sites. it would be very helpful! thank you once again for posting up a very easy recpie!! 🙂 lots of lovea nd wishes!

  5. Dear Hetal and Anuja,

    Great recipe, thank you so much for the wonderful videos and written recipes!

    I would love to make mohanthal as it’s my favorite!! Can you please create the recipe for mohanthal?

    Looking forward to it and more. Thank you.

  6. Hi Hetal and Anuja,
    The first time I made this recipe it turned out perfect but this time something went wrong. The besan went too brown and did not go frothy at all. It doesn’t taste burnt but it’s definitely not tasting like besan ladoo…is it okay to eat it still??

  7. Hi Hetal and Anuja,,,
    first of all congrats on the wonderful site..

    was really eager to try this recipe…but whoopsy! i think i did something wrong….the burfi didnt set and there was a layer of ghee on the top and the sides…liquid ghee i mean …also because of the loose texture…i couldnt cut it into pieces….do u think i under cooked the besan or added too much ghee for the quality of besan as u have advised another user…help! i really wanna get this right..

  8. hey Hetal and Anuja,

    I love ur recipes and have been following them regularly. I need a small favour from you. Can you please let me know the snacks/food items that have high shelf life. I want to prepare couple of them and send them over by post (2-3 days) to my kid brother. He can put them in the refrigerator once he receives them. But pls let me know the items that wont go bad in 2-3 days of transit. thanks in advance.

    Lots of love,
    Geeta

    1. Hi Geeta,
      What a wonderful sister you are – your brother is very lucky 🙂
      Here are a few that’ll do really well over time:
      Hot and Spicy Sev:
      https://34.233.61.50/appetizers/hot-spicy-sev-a-perfect-savory-snack-namkeen.html

      Quick Snack (but high chance of them breaking):
      https://34.233.61.50/appetizers/quick-snacks.html

      Healthy Cereal Chiwda:
      https://34.233.61.50/appetizers/how-to-make-a-healthy-cereal-chivda-a-perfect-munchie.html

      Poha Chiwda:
      https://34.233.61.50/appetizers/poha-chivda-a-snack-a-perfect-snack.html

      Eggless Dates and Walnut Cake:
      https://34.233.61.50/desserts/eggless-date-and-walnut-cake.html

      Eggless chocolate cake:
      https://34.233.61.50/desserts/eggless-chocolate-cake.html

      Hope that helps 🙂

    1. Hi Aayushi,

      We’re glad you’re enjoying SMTC.

      Though we value our viewers opinions, we can honestly say that you’re not going to see much of a change as far as our accents are concerned. A person’s accent is influenced by his/her surroundings (where they grew up) not by his/her ethnicity. You can rest assured that we are not making up our accent. And, to “avoid” it would be as hard for us as for you to “avoid” your Indian accent (if you have one).

      We hope that our accents don’t bother you enough to stop being a part of our wonderful community.

        1. Well Done Hetal, behaviour has a tolerance behaviour- the only point of show me the curry.com, is too help not criticize!

    1. Hi SS,

      I’m not sure what the English name for charoli is…in fact, I’ve never seen it anywhere except in Indian stores. If you cannot find it, you can leave it out. It is just a garnish and you can easily substitute almonds or pista.

      1. Hi Hetal,
        thanx for your reply. Those nuts are used in a dessert called masala paal(milk). When I was little, we used to get this milk in the restaurants in Tamil Nadu and it was very delicious. Now a days, it does not taste the same since the restaurants try to save money. I was craving for the recipe for a long time and I’ve decided to try experiment as soon as I get the charoli (Do you happen to know the recipe for masala paal?)

  9. 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

  10. 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?

    1. 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.

    2. 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.

      1. hi
        i used the store bought powdered sugar. works gr8. also did the besan cooking part with only about half the ghee in the microwave and then used food processor to knead cooked besan with sugar . laddoos turned out gr8. fyi. hope this helps other gadget geeks like me 🙂
        thnx for a gr8 recipe gals.

  11. 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

  12. 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.

  13. 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.

  14. 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

    1. 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.

  15. 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 ?

    1. 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.

  16. 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!

  17. 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?

  18. 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

    1. 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.

  19. 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?

    1. 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.

  20. 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

  21. 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

  22. 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?

    1. 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.

  23. 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

    1. 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.

  24. 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!!

  25. 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.

  26. 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?

  27. Hi Hetal and Anuja

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

  28. 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.

    1. 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.

  29. 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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