It was Holi, yes that time of the year when winter meekingly backs off and days become pleasantly hotter. This is the time when local markets prepare to sell colours of thousand shades. New bride can hardly contain excitement as they she is going home to celebrate her first holi post wedding and back home, her sister eagerly waits to welcome brother in law armed with buckets full of colours. Adults on the other hand are excited as this is the only festival, so i guess, when they drink freely and feast like kids. Basically this festival brings out young and vibrant spirits and colours everyone happy.
Yes, so it was Holi! and like any other festival in India, Holi too is celebrated with a lot food. Back home, holi brings Gujhyia ( fried dumpling with sweet stuffing) and a lot of home made sweets. This Besan Barfi is one of them, well not just Holi you can make this anytime you like. It tastes like it would need a lot of time and preparations but it doesn’t
Besan Barfi is made of Chickpea flour or besan as the name suggests. Besan is such a versatile base for Indian sweets. from ladoos to barfi anything made of besan is just superlicious. This sweet requires a lot of ghee and sugar. I have tried to lower both the quantities here. How? you will see below.
To start with, first mix little bit of ghee and milk with besan. use your hands, basically you want to make besan granular, this really enhances tastes of this barfi. Now we cook besan in ghee. Traditionally ghee should be enough to make a paste like consistency with besan. I have used half of the quantity of ghee. At this point, important is that you cook besan perfectly. Very important is that you keep stirring besan all the time. It will be burnt in split of a second which, of course, you dont want.
Mix sugar in milk and add that in besan so that it make a smooth paste. Add khoya, cardamom powder and roasted nuts at this point. Mix well and cook for additional couple of minutes then take if off falme. This mixture is transferred in the greased plate or mold that you like. When set cut it in square or diamond pieces.
That is it, it’s done and ready to eat. Ummm..It smells so good just like festival, home and get togethers. Smell of cardamom and roast besan is so festive and tempting. A bite of this is so creamy and so fulfilling. Khoya and milk make it smooth and creamy and nuts give the crunchiness in between. All together this is just perfect barfi for celebrations.
- 1/2 cup chick pea flour (besan)
- 1/4 cup khoya
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 tbsp ghee
- 2 tbsp nuts of choice
- 1/2 tsp cardamom powder
- Slightly roast dry fruits of your choice. I have used watermelon seeds, almonds and pistachios. Keep these aside.
- Add 2 tbsp of milk and 2 tbsp of ghee in besan and mix well using hands. This makes besan granular.
- Put a pan on flame and heat rest of the ghee. Add besan in it and mix well again.
- Cook besan on low flame. Keep stirring it to avoid burning. Once besan starts to release aroma its done.
- Heat milk in a separate pan and add sugar into it. Take it off when sugar gets dissolved in it.
- Add this milk in besan which is still on gas. Keep stirring and mix well.
- At this point add roasted dry fruits, cardamom powder and khoya and mix everything well.
- Turn off the flame and transfer this mixture in a greased plate or mold to set.
- It will take couple of hours for barfi to set. When done cut it into the pieces of your choice.