Instant Pot Besan Burfi (Chickpea Fudge)


Get ready to amaze your family, friends, everyone you know (including yourself!) with some homemade besan burfi using this surprisingly simple recipe. This is the easiest and fastest way to make besan burfi – this chickpea fudge sets in minutes!

instant pot besan burfi

What is Besan Burfi?

Besan burfi is a sweet and dense dessert made using besan, sugar, water, cardamom, and ghee.

I think this might be the easiest dessert recipe on my blog? And that’s crazy because I’m sharing a burfi recipe. 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!

“Turned out absolutely great. I have tried this recipe from various sites and hands down this was the simplest. Of course your arm gets a workout but the outcome!!!!! YUMMY! Thank you. This is one of my favorite Indian sweets and so glad I don’t have to buy it off the shelves anymore.”

instant pot besan burfi

What is Besan?

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.

instant pot besan burfi

How to Make Besan Burfi:

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.

The first step: roast the besan.

besan burfi

Set the besan aside for now. It’s time to make sugar syrup!

besan burfi

Then we stir roasted besan, ghee, and cardamom together and pour it all into a glass dish.

Top with crushed nuts (if you want), then slice and serve. It sets within minutes! It really is as easy as it sounds.

besan burfi

Why Roast 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 🙂

instant pot besan burfi
instant pot besan burfi
instant pot besan burfi

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 – 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.

instant pot besan burfi

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!

More Burfi Recipes to Try:

Instant Pot Besan Burfi (Chickpea Fudge)

instant pot besan burfi

Instant Pot Besan Burfi (Chickpea Fudge)

4.58 from 21 reviews
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Cuisine Indian


  • 2 cups besan approx 230 – 245 grams
  • 1 cup sugar approx 200 – 210 grams
  • 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


  • Roast the Besan:
    Set a 6 quart Instant Pot to sauté (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.



Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
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.
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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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My two little “helpers” say hello 🙂 Hope you enjoy the burfi!

instant pot besan burfi

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Kamala Raghunath says

    I love your recipes Ashley! Can you please share some IP sweets (burfis etc.) with powdered jaggery for people like me who are off white sugar? Thanks so much for being an inspiration.

  2. Shallu says

    I have tried ur badam katli so many times and it comes out perfect but today I tried ur besan barfi recipe, it didn’t come out good. It became all crumbly mixture , though the taste of that mixture is good , but to serve its a pain.
    I don’t know where I went wrong.

    • Ashley - My Heart Beets says

      Hi Shallu, I’m not sure why it didn’t turn out well – it’s hard to say without more detail. Maybe it was the besan? You can share photos and details in my FB group (Instant Pot for Indian Food) – some other blog readers may be able to help troubleshoot!

  3. Sweetcanary says

    would mixing the besan flour with the ghee before incorporating to the sugar water make it easier to mix ? thanks for this great recipie !

  4. Rachel Ashtamkar says

    3 stars
    Hmm I’m one of the ppl who had the burn sign not turn off. In an effort to be patient, I probably waited too long so I think my sugar reduced too much. What’s odd is that the pressure never went on – button stayed down the whole time. But when I took the temp with my instant read thermometer I got a 230 so I thought I was good at one thread stage. I poured, mixed, cut and it all seemed a little extra oily and hard/crumbly, not the texture I’ve made using other recipes. The crumbs left over now that they have sat have a nice texture…I’ll see if my friends and neighbors will tell me the honest truth about if the texture corrected. I will say that the flavor is superb as I took the recommendation to shell and grind my own cardamom.

    • Vib says

      Same thing happened when I tried this recipe. It would not come to pressure. I am using 6qt Instant Pot. I can cook every else in the instant pot just fine. Not enough liquid? Can you provide stove top method?

  5. Shanthini Jayanthan says

    Hi Ashley ! I love your recipes. Always make your sambar. I have dhokla flour and was wondering if I can use it for the above recipe ?

    • Ashley - My Heart Beets says

      Hi Shanthini, that’s so great to hear! Glad you like the sambar 🙂 I would not use dhokla flour – that typically has other ingredients mixed in. I would only use besan for this recipe. Let me know how it turns out for you!

  6. Rajinder Nagi says

    5 stars
    Hi Ashley, how are you?
    I made vesan burfi today and it came out very yummy even though I used coarse vesan……next time will try with normal fine vesan….very easy to make🥴yum

  7. Hemang Desai says

    Dont know what I did wrong. I sauteed (High setting) the Besan for 30 minutes because every time I tasted a pinch it seemed bitter. After 30 minutes I was scared to burn it so I removed it from the pot and did the sugar/water step. Turned out well but it does have a slight bitter aftertaste.

    6 qt Instant pot and used the saute function on the high setting (not the normal setting or medium as you mentioned). In my Instantpot the default setting is High for the Saute function.

    • Ashley - My Heart Beets says

      Hi Hemang, I sauté on the normal setting – if you’ve switched it in the past then the default may have changed but you can always change it back to normal. I would think the high setting would be fine as long as you stir more often. 30 minutes seems like a long time though. If it’s bitter then my guess would typically be that it didn’t roast properly as raw chana dal flour is bitter, however, after that long on high, I’m wondering if it instead got burnt? I’m not sure what may have happened – you can try asking in my facebook group (Instant Pot for Indian Food) for some advice from our community if you’d like.

  8. Flavia says

    5 stars
    Turned out absolutely great. I have tried this recipe from various sites and hands down this was the simplest. Of course your arm gets a workout but the outcome!!!!! YUMMY! Thank you. This is one of my favorite Indian sweets and so glad I don’t have to buy it off the shelves anymore

  9. Savia says

    Hi Ashley, just made this and the mixture was so dry and crumbly within a few seconds. Wondering if should use melted ghee? The taste was delicious though 😁

        • Hemang Desai says

          I think you should try with melted ghee. I realize that the ghee would melt in the sugar syrup anyways but you dont want the syrup colling down to melt the ghee before it has had the time to bond with the besan.

    • My Heart Beets says

      Hi Rinku! You can try sieving the besan next time to see if that helps but if the clumps weren’t noticeable/didn’t affect the texture then I wouldn’t bother. Let me know if you make it again 🙂

    • My Heart Beets says

      Hi Meenu, I haven’t tried halving or doubling the recipe but will say sugar syrup can be tricky and so I wouldn’t suggest altering the ratios in my recipe. If you experiment, please let us know how it goes!

  10. Sarah says

    Hey. Wondering if I can use something else like butter if I don’t have ghee for this recipe and the kalakand recipe.

      • Jay says

        Besan burfi turned out harder than I would have liked. Used butter instead of ghee. Dont think that would make a difference. Perhaps should have roasted the besan a bit longer. Will try again and see that helps.

  11. Vinu says

    Hi Ashley
    I was really excited to try the besan burfee today but disappointed as to how it turned out – big crumbly mess. When I put the sugar and water in the instant pot, it would not come to pressure and do the countdown., My IP is working fine, no issues with sealing ring or vent. Waited for so much time and pressure was not building up. Looks like very less quantity to build up pressure in the pot . Finally cancelled it and opened the lid
    and added the rest of ingredients. It was crumbly and too hard
    Please let me know your suggestions

    • My Heart Beets says

      Hi Vinu, just want to make sure you’re using a 6 qt and not an 8qt? Sugar syrup is finicky and so the ratios have to be perfectly measured – I’ve also only tested this in a 6qt pot.

  12. Aisha says

    So glad you came out with a recipe! I actually made your almond katli several times earlier this year in Ramadan, and when I had a craving for besan mithai, I found a recipe that used the same amount of sugar in your katli recipe and used that amount of besan to roast. 😂

    • My Heart Beets says

      Thank you, Aisha! I’m so glad you like the katli – can’t wait to hear what you think of the besan burfi! I have a few more Indian desserts coming out soon that I’m really excited about – stay tuned 🙂

  13. Neha says

    Hi Ashley, I used my 7qt IP for first time. As a matter
    Of fact used IP for first time in my life. I
    Tried besan burfi. It came out dry and was very
    hard to mix in with ghee and sugar syrup in the pot.
    Although it taste good but feels dry. Can you please help me how to make it better. TIA

    • My Heart Beets says

      Hi Neha, I have only tested this recipe with a 6 quart – all of my recipes are tested using that size. I’m guessing you meant to say that yours is an 8 quart? If so, the temperature of the syrup may have been too high as the surface area is different.

  14. Jay says

    Hello Ashley! Thank you for sharing all your recipes!! 🙂
    I have a question regarding the burfi. Do you know if I can use coconut sugar instead of white sugar?
    Thank you!

    • My Heart Beets says

      Hi Jay, I haven’t tried this with coconut sugar so I can’t say for sure. I’m not sure if the sugar syrup temperature will be correct, but I think a solution to that could be to just sauté the mixture longer at the end until the dough comes together? If you try, please let me know how it goes!

  15. Gurleen kour says

    Hi Ashley
    I prepared this burfi today . It came out crumbly . It taste good though but didn’t bind well .

  16. Usha says

    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

  17. Rishita says

    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 😊

    • My Heart Beets says

      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.

  18. Vib says

    2 stars
    I have tried so many of your recipes and so far have loved all of them. I was really excited to try the besan burfee today but disappointed as to how it turned out – big crumbly mess. When I put the sugar and water in the instant pot, it would not come to pressure and do the countdown. Checked the sealing ring and changed it out twice. No luck. I thought something was wrong with my IP. Ended up cooking the sugar/water on saute mode and adding the rest of ingredients. It was crumbly and too hard. Upon doing some research, I read that you need at least 1 cup of liquid in the IP to pressurize. This might be why it didn’t come to pressure? Cooked a meal after the burfee and the IP worked fine.

    • My Heart Beets says

      Hi Vib, aw man, I’m sorry to hear that it didn’t turn out for you! That’s frustrating… maybe I can help troubleshoot? Just to confirm, you used a 6 quart to make this, correct? I recently updated the post with a video – hopefully, that might help? Please let me know if you try this again!

  19. Bunzz says

    3 stars

    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.


  20. Vini says

    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!

    • Simi says


      I’m about to make this for the second time. Will they hold their shape if I roll them into laddoo’s?

      Amazingly simple recipe. Thank you!

  21. kuppa says

    5 stars
    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.

  22. Seema Bhardwaj says

    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.

    • My Heart Beets says

      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!

  23. Jenita says

    5 stars
    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!

  24. Anna says

    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

  25. MJ says

    5 stars
    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 🙂

      • Nilu says

        Oh gosh this recipe is so easy and so yummy it’s dangerous! The barfi was such a hit with everyone that tasted it. Previously my aunt used to make them and send us.. once a year. I’m so happy that I can make these besan barfi with such ease, thanks to your recipe.

  26. Jasmine Cooper says

    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

    • My Heart Beets says

      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!

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