Chewy Walnut & Besan Burfi

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.

0 thoughts on “Chewy Walnut & Besan Burfi

  1. Hi Anuja and Hetal,
    Could the besan be browned/cooked before adding the butter? Would that help to make sure the besan is not raw?

  2. made this today as a trial attempt for diwali mithai.. came out super yum.. u really hafto roast the besan for a while until the color changes into a medium brown, but make sure to not burn it ofcourse. also i used ghee and the besan was completely stuck to the ghee in lumps but i kept stirring and stirring the lil lumps until the color changes, and the besan aroma released. just gotta be patient and the results are great!

  3. hi i tried the burfi and it was sticky is it suppose to be like that? also what can be the reason for sticky barfi.

    1. Hi Ritika,

      The burfi should be chewy but not sticky (unless you are referring to the chewiness). If it is sticky, it probably needs to be cooked a little more after the condensed milk is added.

  4. Hi heal,
    I want to know exactly how many cups of oil and ghee I have to add in this recipe. Because I don’t have a measuring tbsp with me.

    Thanks
    Smitha

  5. 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…

  6. 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.

  7. 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!

    1. 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

  8. 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!!!

    🙂

  9. 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 😉

  10. 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 🙂

  11. 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.

    1. Hi np,

      Sorry to hear that :(…You really have to let the besan roast until the color changes and the roasted aroma is released.

  12. Dear Hetal and Anujaji,
    Thanks for Diwali recipe Besan Burfi. Here only Sifted need to be used please?

    Happy Diwali to both of you!

    1. Hi Jill,

      Most burfis are not fudgy. This one, however, has a little bit of the chewiness of fudge (minus the chocolate flavor) :).

      1. 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.

    1. 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.

    1. 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.

  13. 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.

    1. They cook or roast the besan for 15 minutes prior to adding sweetened condensed milk so the besan is cooked. I hope this helps.

    2. 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.

    3. 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.

  14. 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!

  15. 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

  16. 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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