Friday, 10 May 2013

Magas/Besan Barfi

When holidays or festivals are around the corner, celebration will not end without a dessert. Magas/Besan burfi is made with chickpea flour as the base. But the normal chickpea flour is converted to different coarse variety flour which is then used to prepare the burfi. It is very yummy dessert with fragrance of roasted chickpea flour.
Very simple dessert recipe is as below

Besan/Chickpea flour-2 1/2 cups
Sugar-1 1/2 cup
Ghee-1 cup+1 tbsp
Warm milk-2 tbsp


In a bowl add chickpeaflour and add 1tbsp of hot melted ghee and 2 tbsp of milk to it.
Mix well and see that you are able to form any shape out of this mixture
Also you should be able to break it off easily.

Keep aside for 10-15 mins.
Now sieve it and get the coarse variety besan out of it.
Finally after sieving entire mixture you may get very few bigger coarse powder of besan which could be thrown away.
In a pan, add remaining ghee and once hot add the sieved flour to it and keep stirring till you get a wonderful aroma and also you observe slight change in colour.
At that time switch off the stove add sugar and keep mixing.
After that transfer it to a greased plate.
Pat the mixture using a spatula or spoon.
Level the burfi mixture on plate.
Mark indentations of desired shape on the spread barfi mixture when warm and let it cool down completely.
Once cooled take out pieces gently from the greased plate where it was spread.
Arrange and serve.
Transfer into air tight container and enjoy this wonderful dessert.It has a very good shelf life.

  1. I used little less ghee, thinking over the calories we may gain, but real taste of magas is achieved with lots of ghee poured into it. You many use around 2 cups of ghee for 2 1/2 cups of besan for getting the proper traditional magas or besan burfi.
  2. If you use more ghee then the final mixture transferred into plate needs to cool down completely before cutting as they will break away as they will be too very soft if you try to cut before cooling.
  3. Also you could add cardamom powder at the end stage when you add sugar, if you wish to have that flavour in your burfi.
  4. Also you could garnish with desired nuts by adding them finally after transferring it to the greased plate.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Gayathri's WTML hosted by Sowmya
Sending this to Nivedhanam's Authentic Indian Sweets w Giveaway for my First Blog Birthday

Indian sweets

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