Before you begin cooking, make sure the tray or plate you’ll use for setting the barfi is ready. Lightly grease it with ghee or line it with butter paper, to ensure the barfi doesn’t stick and comes out easily once it sets.

Always use a heavy kadai or thick-bottomed pan for roasting the besan. This prevents the flour from burning and ensures even cooking. Avoid non-stick pans since the mixture requires constant stirring and might not cook evenly in them.

Patience is the key here. Roast the besan slowly on low to medium heat until it turns golden and releases a nutty aroma. Undercooked besan will give the barfi a raw taste, so take your time to get this step right.

The sugar syrup consistency determines how firm or soft your barfi will be. A one-string consistency is ideal for a soft and melt-in-mouth texture, while a two-string consistency gives a firmer barfi. Check the syrup carefully before mixing it with the roasted besan.

The texture of barfi greatly depends on the type of besan used. Fine-quality besan gives a smooth, velvety finish and helps the barfi melt easily in the mouth.

There’s no way around this step. Keep stirring the mixture continuously as it cooks to avoid lumps or sticking at the bottom. This ensures even roasting and a uniform, glossy texture in the final product.

While plain besan barfi tastes great on its own, you can add chopped nuts, raisins or even a sparkle of cardamom powder for extra flavour and a festive touch.

Once cooled and cut, store the barfi in an airtight container. It stays fresh at room temperature for up to a week without needing refrigeration.