How to make Besan ki Burfi Recipe - You can whip up this rich dried fruit and besan ki burfi flavoured with cardamom in no time at all.

This recipe is from the book Mithai.

Main Ingredients : Gram flour (besan) ( बेसन ) , Green cardamom powder ( इलाइची का पावडर )

Cuisine : Uttar Pradesh

Course : Mithais

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Besan ki Burfi

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Besan ki Burfi checkout Motichoor Laddoo , Mysore Pak , Mohanthal , Motichoor Laddoo . You can also find more Mithais recipes like Chhenna Murki, CHURMA, Til ki Burfi, Chocolate And Nut Karanji. Or try out these recipes from Uttar Pradesh Cuisine like Dahiwale Amrud, Milk Cake, Morawla, Khatta Meetha Kaddu.

Besan ki Burfi Recipe Card

Besan ki Burfi

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Besan ki Burfi

  • Gram flour (besan) 2 cups

  • Green cardamom powder 1/2 teaspoon

  • Pistachios slivered 10-12

  • Almonds slivered 10-12

  • Powdered sugar 1 cup

  • Pure ghee 1 cup + for greasing


Step 1

Heat the ghee in a non-stick kadai; add the gram flour and sauté on low heat, stirring continuously, for ten to fifteen minutes, or till it starts changing colour and is fragrant.

Step 2

Add the cardamom powder and pistachio and almond slivers, and mix. Remove from the heat and set aside to cool.

Step 3

Add the powdered sugar and mix well.

Step 4

Grease a six-by-eight-inch aluminium straight-sided shallow tray with the ghee. Pour the gram flour mixture into the tray and spread it evenly with a greased spatula.

Step 5

Cool and cut into squares or diamonds and serve. Store the burfi in an airtight container. Makes 300 grams

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