Soft Besan Barfi Without Mawa and Milk

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

#  "Besan Barfi" is that delicious dessert which can be made easily at home. It can go long till a month at room temperature.

#  Often this "Besan Barfi" becomes hard in texture and taste when we make it with pure ghee and chasni. That is not liked by  some family members at our home.
So in this recipe, we will make it soft and crispy by following some steps.

# Prep Time....5 minutes
#  Cook Time....30 minutes
#  Servings....6

#  Ingredients For "Soft Besan Barfi".....

1. Gram flour.....150 gram ( Besan )
2. Desi ghee....110 gram
3. Cardamom....6 ( powdered )
4. Chopped almonds....10
5. Chopped pistachios....10

#  Ingredients For Sugar syrup or Chasni...

1. Sugar.....200 gram
2. Water....100 ml.

#   Method Of Making...

1. Firstly, sieve the besan in wheat flour strainer so that you can get a smooth gram flour and can check it...if any impurity is there.

2. Now place a heavy bottomed Kadhai on the medium flame and add desi ghee.

3. As the ghee melts, just add besan in it and roast it well on slow medium flame till a nice aroma and dark golden colour.
This roasting will take 25 minutes for a nice taste.

4. As the ghee starts seperating from the besan and becoming very light to stir....just off the flame.
It means that roasting of besan is perfect.

5. Let it cool.

6. Now prepare the sugar syrup.
Just add sugar and water in other pan or kadhai and place it on high flame.

7. Stir the water continuously till sugar melts.

8. As sugar melts in the water, slow the flame and cook it for 4 to 5 minutes till 1  strand ( Ek tar ki Chasni ) consistency.
Off the flame.
Don't over cook it.... otherwise besan Barfi will become hard in texture.

9. Add the cardamom powder in the sugar syrup and mix well. Let the Chasni cool for 2 minutes only.

10. Now add the whole sugar syrup gradually ( little by little ) in the besan mixture and mix it well.

11. Immediately transfer the besan mixture in a greased container or plate....and level it fastly with a greased bowl or spoon.

12. Just sprinkle some chopped almonds, cashews and pistachios over the Barfi and press them immediately...so that it could stick to the Barfi.

13. After half an hour,  put cut marks on the barfi and leave it to set completely for few hours on the room temperature.

In this way,  "Soft Besan Barfi" is ready to enjoy.

You can store it for a long time on the room temperature.

#  Note....

1. Well roasting of besan is necessary because the whole taste depends upon it.
As the ghee starts seperating from the besan and it becomes very light to stir...It means that roasting is done.
Nice aroma and dark golden brown colour are other signs of well roasting.

2. After roasting the besan well....just off the flame and keep on stirring for 2 minutes more avoiding it to burn because Kadhai is too hot.

3. Just remember...we have not on the flame while adding the sugar syrup in the besan.
This step makes the Besan Barfi soft and smooth.

4. If you like this Besan Barfi hard in texture...Then on the flame and add the sugar syrup in the hot mixture of besan.

5. You can add some chopped dry fruits in the mixture as taste.