Besan Ki Barfi (Pakistani Chickpea Pistachio Fudge)
This Besan Ki Barfi is a delightful South Asian treat! Made with chickpea flour and pistachios, it’s rich, sweet, and utterly satisfying.
Equipment
- Heavy-bottomed pan
- Spatula
- Measuring cups and spoons
- Greased plate or tray
- Knife
Ingredients
- 1 cup chickpea flour (besan)
- 1/2 cup melted ghee or butter
- 1/4 cup water
- 3/4 cup granulated sugar
- 1 tablespoon chopped pistachio nuts
- 1/4 teaspoon ground cardamom
- 1 tablespoon additional chopped pistachio nuts for garnish
Instructions
- In a heavy-bottomed pan, add the chickpea flour. Over medium heat, toast the flour for about 5-7 minutes, stirring continuously until it turns golden brown and emits a nutty aroma.
- Pour in the melted ghee (or butter) into the toasted chickpea flour. Mix thoroughly until well coated and smooth, cooking for an additional 2-3 minutes.
- In a separate bowl, combine the granulated sugar and water. Stir until dissolved, then pour this syrup into the chickpea flour mixture, stirring constantly.
- Add the ground cardamom and chopped pistachios to the mixture and stir to distribute evenly.
- Continue cooking on low heat, stirring frequently, until it thickens and pulls away from the sides of the pan, about 5-10 minutes.
- Transfer the mixture to a greased plate or tray. Spread it out evenly and sprinkle additional chopped pistachios on top for garnish.
- Allow the barfi to cool at room temperature for a few hours until set. Once firm, cut it into squares or diamonds with a sharp knife.
Notes
- Make sure to toast the chickpea flour well to enhance its flavor.
- Stir continuously while cooking to prevent burning.
- Use a non-stick pan for easier cleanup and to prevent sticking.
- Let the barfi cool completely before cutting to ensure clean edges.