Name: Besan khoya barfi Recipe | Besan Mawa Barfi Recipe
Prep time: 5 min
Cook time: 30 min
Ingredients: 2 katori gram flour/besan ((200 gram)); 1 katori khoya; 1 katori desi ghee. ((200 gram)); 1 +1/2 katori sugar ((150 gram)); 3/4 katori water ((150 ml)); 2 tbsp melon seeds; 1/2 tsp cardamom powder; Pinch of saffron food colour ((or saffron)); Melon seeds & Pistachios for garnish

23 Dec Besan Khoya Barfi Recipe | Besan Mawa Barfi Recipe

Posted at 22:09h in Diwali recipes, Glutenfree Recipes, Indian Sweets by blessmyfoodbypayal 0 Comments

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Last Updated on December 23, 2025 by blessmyfoodbypayal

Besan Khoya Barfi Recipe | Besan Mawa Barfi Recipe with step wise pictorial and video method.

This Indian sweet Barfi is created by 2 prime ingredients; Besan and Mawa, which is also called Khoya.

Usually Barfi is either made with Besan alone or Mawa alone, and this Besan and Mawa both in one barfi is very rare. It is not commonly sold in sweet shops.

It may be hard to believe for many but this Besan Khoya Barfi is much more delicious than Besan Barfi and Mawa Barfi.

Although Khoya Barfi is always soft and mouth melting but Besan Barfi is always crumbly. But this unique combo of both the ingredients is something else which can’t be explained in words.

Nutty aroma of besan roasted in desi ghee and richness of khoya are such a deadly combo which gives this barfi a melt-in-the-mouth texture and keeps an everlasting effect on this mithai on your taste buds.

In appreciation of besan and khoya, it will be unfair not to talk about desi ghee. The slow roasting of besan in desi ghee instantly brings nostalgia especially during Diwali, weddings and pujas.

Desi ghee is the backbone of indian sweets which not only brings utter taste but a glossy look as well.

In making such recipes, you need to be very particular about the measurement of ingredients but the best part of the recipe is that your don’t professional measuring cups for this. Yes you read that right.

Take any utensil, be it katori, small bowl, medium glass or tea cup from your kitchen and they will work as your measuring tools. But be careful not to change the utensils. Meaning thereby pick one and use that only one to measure each ingredient used in the recipe. Isn’t that so convenient?

Moreso this recipe is very simple in terms of ingredients as well. Except Mawa, all the ingredients are readily available in every indian kitchen and even making Mawa at home is not a task. Click here for the recipe of homemade Mawa which gets ready in 5 minutes.

As far as storage of this homemade Besan Mawa Barfi is concerned, it stays good for for 8-10 days on room temperature in winters. This has such a short shelf life because of Mawa present in it.

It can stay longer upto 3 to 4 weeks in refrigerator.

So don’t miss to make this uncommon sweet which needs no special occasion to celebrate itself.

STEP-WISE PICTORIAL RECIPE OF BESAN KHOYA BARFI RECIPE

To make this recipe, you need not to have those professional measuring cups necessarily. You can use any katori or tea cup from your kitchen. But whatever you pick, keep the same for measuring each ingredient. We have picked up a steel katori.

In a heavy bottomed pan, add besan and desi ghee.

Roast besan on low heat while stirring continuously until besan turns golden brown. It took us almost 20 minutes. Your roasting time may vary depending upon the quantity of besan you take.

Then add khoya.

Khoya need not to be roasted for a long. Just mix it well and let it dissolve completely.

Add melon seeds, mix and remove the pan from the heat.

Now it’s time to make sugar syrup for which take sugar and water in a pan.

Boil for 4-5 minutes until you get one string consistency.

Off the heat and add cardamom powder and saffron food colour. Mix.

Pour this hot sugar syrup over the besan khoya mixture. That mixture might have been turned cool a lot but no issues. It’s all together fine.

Mix well.

Drop this mixture on a tray or thali greased with desi ghee. Top with melon seeds and chopped pistachios.

Let it cool down and set for at least 2 hours. Cut into pieces.

Enjoy!

NOTES :

In roasting besan, 3 things are most important; temperature, stirring and duration.

Roast it on low heat. If you roast besan on high heat, it may turn brown immediately but remain raw in taste.

It is very important to roast the besan without stopping your hands. Even if you get tired, seek some help but roast it continuously and that too deep to the base of pan because besan tends to burn so immediately.

The third one is duration. Don’t be in a haste. Roast besan with utmost love, slowly and slowly.

BESAN KHOYA BARFI RECIPE – RECIPE CARD