Besan ki Barfi

To make Besan ki Barfi, start by heating ghee in a pan over medium heat. Add 2 cups of gram flour (besan) and roast it until it turns golden brown and releases a nutty aroma. Then, mix in ground green cardamom. Remove from heat, let it cool slightly, and add 1.5 cups of castor sugar, mixing until well combined. Pour the mixture into a greased tray, spread it evenly, and garnish with chopped almonds and pistachios. Allow it to set for a few hours before cutting into pieces.

Yes, Besan ki Barfi is suitable for gluten-free diets as it is made primarily with gram flour (besan), which is naturally gluten-free. This makes it a great dessert option for those with gluten sensitivities or celiac disease.

If you need to make substitutions for Besan ki Barfi, you can replace desi ghee with coconut oil or unsalted butter for a different flavor. For a healthier option, consider using jaggery instead of castor sugar. Additionally, you can use other nuts like cashews or walnuts in place of almonds and pistachios for garnishing.

To store leftover Besan ki Barfi, keep it in an airtight container at room temperature for up to a week. If you want to extend its shelf life, you can refrigerate it, where it will last for about two weeks. Just make sure to bring it to room temperature before serving for the best texture.

Besan ki Barfi pairs wonderfully with a cup of masala chai or a glass of warm milk, enhancing its rich flavors. It also complements savory snacks like samosas or pakoras, making it a delightful addition to festive spreads during celebrations like Diwali.