Get ready to amaze your family, friends, everyone you know (including yourself!) with some homemade besan burfi using this surprisingly simple recipe!
I am sharing the easiest and fastest way to make besan burfi! This chickpea fudge sets in minutes!
Besan burfi is a sweet and dense dessert made using besan, sugar, water, cardamom and ghee.
I think this might just be the easiest dessert recipe on my blog? And that’s crazy because I’m sharing a recipe for burfi. Burfi is something I used to dismiss as being too complicated to make myself. Much easier to ask a family member to make it for me (lol).
But having an instant pot makes making besan burfi so simple!
WHAT IS BESAN? WHAT IS BESAN BURFI?
Besan, also known as gram flour or chickpea flour, is made from small brown chickpeas (not garbanzo beans). If you remove the brown skin from brown chickpeas, you’re left with yellow chana dal – grind that, and you’ve got besan. Thankfully it’s easy to find besan at your local Indian grocery store or online.
If you’ve never tried besan before, it has a pleasant, nutty, and somewhat earthy flavor. If you’ve never had besan burfi before, you should know that it’s dense, unlike kaju katli which is more delicate.
Why use besan to make burfi? Because it’s delicious! Besan is an Indian pantry staple. It’s more economical than using nuts or nut flour, making besan burfi an inexpensive dessert.
HOW DOES THE INSTANT POT MAKE THIS RECIPE EASY?
This type of fudge is traditionally made on the stovetop by boiling sugar to the right temperature/consistency while simultaneously cooking besan in bubbling hot ghee. Once both are ready – you’re supposed to combine them into one pot. I find it difficult to use two stovetop burners at the same time without burning myself (#clumsy) so I’ve managed to come up with an easier and safer and more reliable method. We’re going to make our sugar syrup (also known as chashni) in the instant pot and then mix in the rest of the ingredients.
This method is similar to my kaju/badam katli (cashew/almond fudge) recipe – only much easier because there’s no need to roll out any dough.
For besan burfi, we use our instant pot to effortlessly make a sugar syrup, then we stir roasted besan, ghee and cardamom together and pour it all into a glass dish – it sets within minutes! It really is as easy as it sounds.
WHY ROAST THE BESAN?
Why do we have to roast besan before making burfi? Because raw chana dal flour is bitter. Roasting besan gets rid of bitterness and is what gives the flour its nutty, toasty flavor.
Unfortunately, there’s no shortcut to roasting the flour. It takes 20 minutes of occasional stirring. I won’t lie, those 20 minutes can feel like an eternity… unless you’re listening to music! Play your favorite tunes and after 5-6 songs, the besan will be ready 🙂
WHAT DO I DO IF I SEE THE BURN SIGN?!
Ignore it. It’ll go away on its own after a few minutes. I’ve made sugar syrup in the instant pot many times and every now and then the IP will go rogue and give me a “burn” sign – it has always gone away on its own after several minutes – just be patient.
Here’s what to expect if the burn sign comes up: after a few minutes the burn sign will disappear and the pressure cooker will continue to count down. As long as the valve is closed and the silicone ring is on properly, it’ll be fine. The sugar won’t burn. The temperature of the syrup will still be within the correct range to make this fudge.
Besan burfi lasts a while. You can store this burfi on the counter for a week, in the fridge for a couple of weeks or in the freezer for months. Enjoy!
Print Instant Pot Besan Burfi (Chickpea Fudge)
Cuisine: Indian
Print Recipe
Pin RecipeIngredients
- 2 cups besan (approx 230 – 245 grams)
- 1 cup sugar (approx 200 – 210 grams)
- ⅓ cup water (approx 2.55 – 2.75 ounces)
- ¾ cup ghee (approx. 5.5 – 6 ounces)
- ½ teaspoon freshly ground cardamom*
- 2–3 tablespoons chopped nuts, optional, to taste
Instructions
- Roast the Besan: Press the sauté button (default medium setting) and allow the pot to heat up for a couple of minutes. Add the besan to the instant pot and dry roast the besan, stirring occasionally, for 20-25 minutes or until it smells toasty and the color slightly darkens by a shade or two. Remove the besan from the pot and set it aside for now (if you’re unsure whether it’s toasted properly, you can taste a pinch of it – if it’s bitter, that means it’s still raw).
- Wipe down the pot with a dry paper towel, then add sugar and water to the pot and mix well.
- Secure the lid and cook for 11 minutes at high pressure.
- Quick-release pressure.
- Add the roasted besan, ghee, cardamom, and quickly stir until well combined. You’ll need to be quick as this mixture thickens fast, making it tough to stir well.
- Spoon the mixture into a greased 8×8 or similar sized pan/dish and spread it out with a spatula. If using nuts, press them into the fudge while it’s still warm (you can use parchment paper to press them in). The fudge sets in minutes – make sure to slice it right away and then let it cool before removing the slices. If you wait too long to make the slices, it’ll crumble as you try to slice the hardened burfi.
Notes
I suggest using freshly ground cardamom over store-bought ground cardamom – I’ve tried both and freshly ground makes a big difference in this burfi given that it calls for such few ingredients. Remember – when you freshly grind cardamom, save the green shells and use them when making chai 🙂
Store this burfi in an airtight container on the counter for a week, in the fridge for a couple of weeks or in the freezer for months.
All of my recipes are tested in a 6 quart instant pot!
If you see the burn sign: please ignore it – it’ll go away on its own after a few minutes. I’ve made sugar syrup in the instant pot many times and every now and then the IP will go rogue and give me a “burn” sign – it has always gone away on its own after several minutes – just be patient. Here’s what to expect if the burn sign comes up: after a few minutes the burn sign will disappear and the pressure cooker will continue to count down. As long as the valve is closed and the silicone ring is on properly, it’ll be fine. The sugar won’t burn. The temperature of the syrup will still be within the correct range to make this fudge.
Update 7/8: you may have noticed that I changed the cook time to 11 minutes (it was 12 minutes when I first shared the recipe). I did this after hearing that some of you had trouble with the burfi becoming too hard too quickly. After more testing, I think 11 minutes is the way to go.
My two little “helpers” say hello 🙂 Hope you enjoy the burfi!
Hi Ashley, I tried making this after my failure with kaju katli. I encountered the same problem. Keep getting the burn food sign. The vent is on sealing and silicone ring is insterted properly. The IP won’t countdown and I didn’t keep track of time. Would you happen to know why this happens? Exactly the same thing happened while making kaju katli. Should I add a bit more water?
Thank you
Hi Jasmine, I’m sorry I know that’s so frustrating! Do you know about how long you waited for it to go away? It can sometimes take several minutes before the burn sign disappears. As for why it happens, in this case – I assume that it thinks the sugar is burning – but when the sugar melts into liquid, my guess is that that’s why it goes back to counting. Please let me know if you try again!
Hi, Thank You for the recipe! Can I make ladoos out this mixture?
This recipe was a hit. It was easy to make and tastes really good. And yes, my IP flashed the burn message which I ignored and it went away in a couple of minutes 🙂
★★★★★
MJ, I’m so happy to hear that you liked it! Thanks for letting me know how it turned out for you 🙂
Hey hi, Does this burfi taste similar to south indian “mysore pak”? I see it has all the same ingredients as mysore pak.. I have been trying to make one for my husband
OMG, Ashley!!! This one is fantastic!! I just finished making and I am waiting for it cool, but I licked clean the spatula and what was stuck to the bottom of the IP insert. I havent made your Kaju burfi yet but this one was so easy and so so so delicious…. now I know what to do with the 2 packs of besan I bought by mistake!
★★★★★
Jenita, hooray!! I’m so happy to hear that you like this recipe 🙂 This is definitely the best way to use up besan, lol! If you want something savory/snacky – try my IP khaman dhokla – another good way to use up besan!
Hi Ashley, I made this and it turned out very well .. except … I think I over cooked the besan . I dry roasted it for 25 minutes in the sauté mode but I wasn’t sure what setting to use and I did it on the high setting .. was that my mistake?
Other than the dark color, the barfi turned out simply delicious.
Hi Seema, I’m so glad it turned out well! Does it taste okay even though it’s dark? Hopefully it didn’t burn! I sauté on the medium setting (default setting) – I’ll update the post with this info as I’m sure it’ll help others. Also, I think the lighting makes the burfi pictured here look a bit lighter than it is – it’s actually a soft brown color but I’m still learning photography. Thank you for sharing!
Thanks for such an easy and yummy recipe. But it turned out very greasy almost like mysore pak and not besan barfi :). 3/4 cup of ghee seems a lot of fat, i hope to update this thread by reducing the amount of ghee next time.
★★★★★
Please let us know how it goes with less ghee! 🙂
Thank you so much for posting this recipe. I am from Gujarat and we call this besan burfi ‘magas’ which I’ve grown up eating. It reminds me of Diwali time at home 🙂 I’m very excited to try this recipe out soon. I was just wondering if there is a video of this recipe as well. Thanks!
Vini, that’s so great to hear 🙂 I hope to have a video up in a couple of weeks! I can’t wait to hear what you think when you make this 🙂
Hi
been following your page for a while – loved everything I’ve tried. However, when i tried the besan barfi and added sugar and water to the pot for 12 mins (my instapot in a few mins showed the ‘burn’ sign). when i added the mixture to it and mixed well it did not set well (its crumbly – yet delicious)
Really appreciate if you could post a video.
Thanks
★★★
Hi just to be sure, you’re using a 6 quart IP, correct? And did you use enough ghee? I’ll share a video soon!
Can i make this in 3 qt instapot? How will the steps differ?
Hi Aditi, I’ve only tested this in a 6 quart but my guess would be no – the difference in surface area will require a different cook time in order to get the sugar syrup to the correct temperature – sorry!
I tried in 3 qts without thinking it might take different temp and it came out good. I would suggest to mix it little more to get the proper shape.
★★★★★
Oh wow, great to know it worked in a 3 quart!
I have mini instant pot
The smaller one. Can I make this burfi in that as well?
Thanks
Hi Suman, I haven’t this recipe in a smaller IP but my guess would be no as the temperature of the sugar syrup may not be the same as it would be in a 6 quart.
Hi Ashley,
Have you tried replacing besan with urad dal flour? In south India (Andhra) we make sunni pindi laddu (made from urad dal). Was wondering if measurements in this recipe work for urad dal laddu. I feel pressing on butter paper and cutting pieces is lot easier than forming laddus with hand 😊
Hi Rishita, that sounds delicious! I would think that another dal flour would work but haven’t tried myself. If you try, please let me know how it goes!
Hi Ashley
I have a novice question regarding this dessert. According to the recipe, 2 cups of besan ( 230 to 245 grams) requires 1 cup sugar. I was planning on adding just half the amount of 230 grams ie approx 115 grams of sugar. But I just reread the instructions and your recipe calls for about 200 grams sugar. Now,I am confused as to how much sugar I really need to add to the recipe. Am sorry if I am asking a very obvious question, its just that I am not very confident when it comes to desserts, but I really want to give this one a try. TIA