Besan Ki Barfi (Pakistani Chickpea Pistachio Fudge)

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Besan Ki what??  The name, yes the name.  And it’s precisely the name that drew my attention to it in the first place and intrigued me enough to give this traditional Pakistani treat a try.  If you had come across a sweet called “barfi”, wouldn’t you have wanted to try it for that very reason?  Of course you would have!  Daring adventures, culinary challenges…yes, we’re of like mind.  And all I can say for Barfi is thank goodness I gave it a try!  Let me tell you, I am SO happy I made it because it. is. good.  And I mean really good!  So good that I immediately followed up the first batch with a second!

If you don’t try this, you’ll never know what you’re missing, and trust me – you’ll want to know what you’re missing!  I mean…you won’t want to miss it!

This gem has become a favorite little treat in my family.  I even brought some over to my parents.  I didn’t say anything, just asked them to try it.  They each took a bite, heads bowed in silent contemplation.  They took another couple of chews and raised their eyebrows.  They raised their heads and looked at me, eyes enlarged and sparkling, and nodded in approval with an enthusiastic “wow, that’s really good!” and asked me what it was.  At that point I gleefully revealed the name and we all eagerly inhaled a second piece.  This experience was repeated, almost to a tee, with my brother and my husband.  You think I’m dramatizing all this, don’t you?  Well, I’ll tell you what.  Don’t take my word for it.  Instead, make and try it for yourself and you’ll see what I mean!

This buttery melt-in-your-mouth fudge-like treat with pistachio nuts and mysterious cardamom undertones is truly bewitching!

While a very popular sweet treat in India and Pakistan, it’s virtually unknown here in the U.S..  Well I say it’s time to change that!  Make way for Besan Ki Barfi, also called Burfi, an addictive Pakistani Chickpea and Pistachio Fudge!

Besan Ki Barfi Recipe

Let’s get started!

You’ll need some gram/chickpea/garbanzo bean flour (all the same thing, just different names).  I picked some up at an Indian store in Seattle, but you can easily find it online.  (Another ingredient you’ll need that can be a little challenging to find in stores is green cardamom.  Again, readily available online.)

Chickpea flour has a slight yellowish tint to it.

Place the chickpea flour in a non-stick skillet over medium-high heat and stir constantly for 3-4 minutes until toasted – it will only very slightly darken in color.

Whisk in the ghee or butter.  Ghee is a fantastic Indian product and is what is used to make authentic Besan Ki Barfi.

The mixture will be clumpy and on the dry side initially.  Continue to stir and the ghee or butter will begin to separate from the flour and become more liquidy.

Continue to stir constantly as the mixture simmer and darkens in color, about 3-4 minutes.  This process is like making a roux for a gravy or sauce.

Pour the mixture into a bowl and set aside.

Add the sugar and water to the same skillet.

Bring to a simmer and stir frequently for about 5 minutes until the mixture is syrupy.

You’ll know the syrup is ready if it passes the “two thread” test:  Take some of the mixture between your thumb and index fingers (blow it first to cool it a little!) and if two threads form when you pull your fingers apart, it’s ready.

Return the flour mixture to the skillet and stir it into the sugar mixture.  Return the mixture to a simmer for another 3-4 minutes.

Stir in the cardamom and pistachios.

Pour the mixture into a small freezer-safe container that can serve as a mold (like 6×6 or even a little smaller)

Sprinkle the remaining pistachios over the fudge and gently press them down into the mixture.

Freeze the fudge for 1-2 hours then remove.

Slice the fudge according to your size preference.

Enjoy!!