Aata Besan Barfi Recipe | Aata Barfi Recipe | How to make Aata Besan Barfi at Home – Step By Step with Images and Video.
Craving something sweet but don’t want to step out or spend hours in the kitchen? Here’s the perfect solution — a rich, halwai-style mithai made with just two basic ingredients you already have at home: wheat flour and besan! No need for mawa, milk powder, or even sugar syrup.
In this recipe, you’ll learn how to make a melt-in-the-mouth, Two-in-One barfi that tastes like both peda and barfi in every bite. It’s incredibly quick to prepare, needs no fancy tools, and can be stored for a whole month — making it the ultimate sweet fix for sudden cravings, guests, or festive celebrations.
Whether you’re a beginner or someone making mithai for the first time, this step-by-step method guarantees perfect taste and texture — soft, rich, and slightly grainy just like your favorite halwai sweets. Let’s get started on this easy, delicious journey of homemade magic!
Ingredients of Aata Besan Barfi Recipe
Aata Besan Barfi Recipe Video
Aata Besan Barfi Recipe | Aata Barfi Recipe | How to make Aata Besan Barfi at Home
Materials
- Wheat Flour – 1 cup
- Gram Flour – 1 cup
- Ghee – 5 tbsp
- Cardamom Powder
- Sugar Powder
Instructions
- Start by dry roasting the flour: Place a pan or kadhai on low heat and add 1 cup of regular wheat flour. Use any standard cup or katori as a measuring guide — this will be your measurement unit throughout. Stir continuously so it doesn’t burn.
- Add besan to enhance flavor: In the same pan, add 1 cup of gram flour (besan) using the same measuring cup. Roast both the flours together on low flame. This step is key to removing any raw flavor and making the sweet last longer.
- Roast patiently for the best aroma: Stir and dry roast the flour mix for around 3 minutes. You’ll start noticing a nice nutty fragrance. This step ensures a great halwai-style flavor without needing khoya or condensed milk.
- Add ghee gradually for perfect roasting: Now add around 5 tablespoons of ghee, one spoon at a time, and mix well. Keep the flame low and continue roasting until the mixture turns golden brown and releases a rich aroma.
- Cook until mixture loosens and shines: As you roast with ghee, the mixture will become slightly fluid and start releasing ghee from the sides. This indicates it’s fully roasted and ready for the next step.
- Add milk to mimic mawa texture: Turn off the flame and immediately add 4 tablespoons of room-temperature boiled milk. Pour one spoon at a time and mix. You’ll see bubbles forming, and the mixture will fluff up slightly, giving a grainy mawa-like texture.
- Let it cool slightly before adding sugar: Allow the mixture to cool down until it’s warm to touch — not too hot. This helps retain the texture and prevents the sugar from melting too much.
- Add flavor and sweetness: Add 1 teaspoon of cardamom powder and 1¼ cup of powdered sugar (made by grinding regular sugar). Mix everything thoroughly until the sugar is fully incorporated.
- Check consistency and adjust if needed: If the mixture feels too dry, you can sprinkle a little warm milk or ghee. If it’s too wet, let it sit for a bit to firm up. The goal is a barfi-like consistency that can be shaped.
- Set the mixture in a tray: Grease a plate or tray with ghee and spread the mixture evenly while it’s still warm. Press it down firmly to help it set well — this is important as no syrup is used in this recipe.
- Level and garnish (optional): Smooth the surface using a spatula or flat-bottomed bowl. You can garnish with chopped nuts, desiccated coconut, or silver leaf (optional), but it’s delicious even plain.
- Let it set properly before cutting: Leave the tray aside at room temperature for about 30 minutes or until it sets completely. Once firm, cut it into squares, diamonds, or your desired shape.
- Store and serve: Once cut, store the pieces in an airtight container. This barfi stays fresh for a month at room temperature and up to two months in the fridge. Serve anytime when sweet cravings hit — it tastes like a perfect blend of pedas and barfi!
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Aata Besan Barfi Recipe – Step By Step
1: Start by dry roasting the flour: Place a pan or kadhai on low heat and add 1 cup of regular wheat flour. Use any standard cup or katori as a measuring guide — this will be your measurement unit throughout. Stir continuously so it doesn’t burn.
2: Add besan to enhance flavor: In the same pan, add 1 cup of gram flour (besan) using the same measuring cup. Roast both the flours together on low flame. This step is key to removing any raw flavor and making the sweet last longer.
3: Roast patiently for the best aroma: Stir and dry roast the flour mix for around 3 minutes. You’ll start noticing a nice nutty fragrance. This step ensures a great halwai-style flavor without needing khoya or condensed milk.
4: Add ghee gradually for perfect roasting: Now add around 5 tablespoons of ghee, one spoon at a time, and mix well. Keep the flame low and continue roasting until the mixture turns golden brown and releases a rich aroma.
5: Cook until mixture loosens and shines: As you roast with ghee, the mixture will become slightly fluid and start releasing ghee from the sides. This indicates it’s fully roasted and ready for the next step.
6: Add milk to mimic mawa texture: Turn off the flame and immediately add 4 tablespoons of room-temperature boiled milk. Pour one spoon at a time and mix. You’ll see bubbles forming, and the mixture will fluff up slightly, giving a grainy mawa-like texture.
7: Let it cool slightly before adding sugar: Allow the mixture to cool down until it’s warm to touch — not too hot. This helps retain the texture and prevents the sugar from melting too much.
8: Add flavor and sweetness: Add 1 teaspoon of cardamom powder and 1¼ cup of powdered sugar (made by grinding regular sugar). Mix everything thoroughly until the sugar is fully incorporated.
9: Check consistency and adjust if needed: If the mixture feels too dry, you can sprinkle a little warm milk or ghee. If it’s too wet, let it sit for a bit to firm up. The goal is a barfi-like consistency that can be shaped.
10: Set the mixture in a tray: Grease a plate or tray with ghee and spread the mixture evenly while it’s still warm. Press it down firmly to help it set well — this is important as no syrup is used in this recipe.
11: Level and garnish (optional): Smooth the surface using a spatula or flat-bottomed bowl. You can garnish with chopped nuts, desiccated coconut, or silver leaf (optional), but it’s delicious even plain.
12: Let it set properly before cutting: Leave the tray aside at room temperature for about 30 minutes or until it sets completely. Once firm, cut it into squares, diamonds, or your desired shape.
13: Store and serve: Once cut, store the pieces in an airtight container. This barfi stays fresh for a month at room temperature and up to two months in the fridge. Serve anytime when sweet cravings hit — it tastes like a perfect blend of pedas and barfi!
