When Ganpati celebrations are in full swing, a quick homemade mithai can be the sweetest way to complete your bhog thali. This easy besan barfi is ideal for last-minute festive prep: made with familiar
pantry staples such as besan, ghee, sugar, suji and cardamom, it delivers a rich, traditional flavour without requiring elaborate equipment or hours in the kitchen.
Slow-roasted besan gives the barfi its warm, nutty aroma, while saffron colour, fragrant cardamom and pistachios lend it a celebratory finish. Prepare a batch to offer Lord Ganesha as bhog, then cut it into neat bite-sized pieces to share with family and guests.
Whether you are welcoming Bappa home, setting up a simple puja plate or looking for a homemade alternative to store-bought mithai, this soft, melt-in-the-mouth barfi brings a comforting touch of sweetness to the occasion.
This recipe was shared by food content creator Ambreen Salman (@easyflavorsbyambreen) on Instagram.
Easy Besan Barfi Recipe
Ingredients:
- 1 cup ghee
- 2 cup besan
- 2 tablespoons suji
- 1½ cup sugar
- ¾ cup water
- A pinch saffron food colour
- ½ tsp cardamom
Method:
- Prepare the tray
Line a square or rectangular tray with baking paper and keep it aside. This will make it easier to lift out and cut the barfi once it has set. - Roast the besan
Heat 1 cup ghee in a heavy-bottomed pan over a low flame. Add 2 cups besan and stir continuously. Roast the mixture slowly for at least 20 minutes, ensuring it does not stick to the bottom of the pan or burn. - Add the suji
After about 20 minutes, the besan should turn golden brown and release a warm, nutty aroma. Add 2 tablespoons suji and mix well. Continue cooking until the ghee begins to separate from the mixture. Remove from the heat and keep the roasted besan mixture aside. - Make the sugar syrup
In a large kadai, combine 1½ cups sugar and ¾ cup water. Bring the mixture to a boil, stirring until the sugar dissolves. Continue boiling until the syrup reaches a one-string consistency. - Flavour and combine
Add a pinch of saffron food colour and ½ teaspoon cardamom to the sugar syrup. Mix well, then add the prepared roasted besan mixture. - Cook until smooth
Keep the flame low and stir continuously until the mixture becomes silky smooth and well combined. - Set the barfi
Transfer the hot barfi mixture to the prepared tray and spread it evenly using a spatula. Top with 2 tablespoons of pistachios, pressing them gently into the surface. - Rest and cut
Allow the barfi to rest for 1 hour until set. Once firm, cut into neat squares or diamonds and serve.
