Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dessert

Gram Flour Barfi

🟢 Veg📊 Medium

Traditional Recipe 50: Gram Flour Barfi recipe

⏱️8 minPrep
🔥25 minCook
🕒33 minTotal
🍽️8Serves

🧺 Ingredients

👩‍🍳 How to make Gram Flour Barfi

  1. Heat ghee in heavy-bottomed pan (170°C). Add wheat flour in 3–4 batches, stirring continuously.
  2. Roast flour on medium heat (160°C) for 10–12 minutes, stirring frequently to ensure even browning and prevent burning.
  3. Visual cue: Flour becomes light golden brown with nutty aroma. No raw flour smell remains.
  4. Add crushed cardamom and nutmeg, stir for 30 seconds to release aromas.
  5. Add chopped cashews and raisins, stir for 1 minute. Nuts should become slightly golden (aromas intensify).
  6. In separate pot, melt jaggery with 30ml water on low heat (120°C), stirring occasionally until liquid, about 3 minutes.
  7. Strain melted jaggery through fine sieve to remove impurities. Add strained jaggery to roasted flour mixture.
  8. Stir constantly on medium heat (160°C) for 2–3 minutes until jaggery fully incorporates. Mixture should resemble wet sand.
  9. Remove from heat. The mixture will set as it cools.
  10. Transfer to parchment paper, spread evenly (1cm thickness). Cool for 15–20 minutes until partially set.
  11. Store in airtight container.
  12. Heat 60ml ghee in heavy-bottomed pot (170°C). Add broken wheat in batches, stirring continuously.
  13. Roast wheat on medium heat (160°C) for 6–8 minutes until light golden and aromatic. Stir frequently to prevent burning.
  14. Add water (600ml) carefully—will bubble. Stir to combine.
  15. Bring to boil (100°C), then reduce to low-medium heat (130°C). Cover.
  16. Simmer for 10–12 minutes until wheat softens and water mostly absorbs. Stir occasionally.
  17. In separate pot, melt jaggery with 50ml water on low heat (120°C) for 2–3 minutes.
  18. Strain melted jaggery to remove impurities.
  19. Add strained jaggery to cooked wheat, stir well. Add remaining 60ml ghee, cardamom, cloves, cinnamon, salt.
  20. Cook on medium heat (160°C) for 3–4 minutes, stirring constantly, until mixture becomes thick and glossy.
  21. Taste for sweetness; adjust jaggery if needed. Remove from heat.
  22. In separate pan, heat 20ml ghee (180°C). Fry cashews until golden (1 minute), then raisins until plump (1 minute). Remove.
  23. Serve hot or warm.
  24. Line baking sheet with parchment paper. Lightly oil hands and wooden spoon.
  25. In heavy-bottomed pan, combine jaggery and ghee. Heat on medium (160°C), stirring occasionally until jaggery completely melts, about 4–5 minutes.
  26. Test readiness: Drop small amount of melted jaggery into cold water. If it forms hard, brittle ball, jaggery is ready (hardball stage, approximately 260–270°F).
  27. If not brittle, continue cooking another 1–2 minutes, test again.
  28. Remove from heat immediately when hardball stage reached. Visual cue: Jaggery slightly darker, glossy.
  29. Add sesame seeds, peanuts, cashews, coconut, and cardamom powder. Stir vigorously for 1–2 minutes (mixture will thicken as it cools).
  30. Working quickly (mixture hardens fast), pour onto prepared parchment paper, spread thinly using oiled wooden spoon.
  31. Cut into 2x2 inch pieces using oiled knife while still warm but not piping hot (cutting while too hot burns, while too cool cracks during cutting).
  32. Cool completely before storing in airtight container.
  33. Heat ghee in heavy-bottomed pot (170°C). Add wheat flour in 2–3 batches, stirring continuously.
  34. Roast flour on medium heat (160°C) for 10–12 minutes, stirring frequently. Visual cue: Flour becomes light golden brown with strong nutty aroma.
  35. Add crushed cardamom, dry ginger, nutmeg, stir for 30 seconds to release aromas.
  36. Add chopped cashews and raisins, stir for 1–2 minutes until nuts become golden.
  37. Add grated jaggery in 3–4 additions, stirring thoroughly after each addition to distribute evenly.
  38. Add grated coconut, mix well.
  39. Cook on medium heat (160°C) for 1–2 more minutes, stirring constantly, until mixture is well combined and no dry flour remains.
  40. Remove from heat. Let cool for 5 minutes.
  41. Wet hands in water, take about 40g mixture (walnut-sized portion), roll into round ball. Compress firmly to help binding.
  42. Shape 12 laddus from total mixture. Place on parchment paper to cool completely.
  43. Store in airtight container for up to 2 weeks.
  44. Dry-roast sesame seeds on low heat (120°C) for 3–4 minutes, stirring constantly, until fragrant. Cool completely.
  45. Line baking sheet with parchment paper. Lightly oil hands.
  46. In heavy-bottomed pan, combine jaggery and ghee. Heat on medium (160°C), stirring occasionally, until jaggery completely melts (4–5 minutes).
  47. Test hardball stage: Drop small amount into cold water. Should form hard, brittle ball when cooled.
  48. Add roasted sesame seeds to melted jaggery, stir vigorously for 1–2 minutes until completely combined (sesame should coat evenly with jaggery).
  49. Working quickly, pour onto parchment paper, spread thinly using oiled wooden spoon.
  50. Cut into 2x2 inch pieces while still warm but not hot.
  51. Dry-roast raw peanuts on low heat (120°C) for 8–10 minutes, stirring frequently, until skins begin to crack and peanuts become golden. Cool completely.
  52. Rub cooled peanuts between palms to remove loose skins (not necessary to remove all skins). Set aside.
  53. Line baking sheet with parchment paper. Lightly oil hands.
  54. In heavy-bottomed pot, combine jaggery and ghee. Heat on medium (160°C), stirring occasionally, until jaggery melts completely (4–5 minutes).
  55. Test hardball stage: Drop small amount into cold water. Should form hard, brittle ball.
  56. Add roasted peanuts to melted jaggery, stir vigorously for 1–2 minutes until peanuts are well coated.
  57. Working quickly, pour onto parchment paper, spread thinly using oiled spoon or hands (dip hands in cold water intermittently to prevent sticking).
  58. Cut into pieces while still warm but not hot.
  59. Cool completely. Store in airtight container.
  60. Heat 50ml ghee in heavy-bottomed pot (170°C). Add cracked wheat, stir continuously.
  61. Roast wheat on medium heat (160°C) for 6–8 minutes until light golden and fragrant. Stir frequently to prevent burning.
  62. Add 400ml water (will bubble). Stir to combine.
  63. Bring to boil (100°C), reduce to low-medium heat (130°C), cover.
  64. Simmer for 8–10 minutes until wheat softens and water mostly absorbs.
  65. In separate pot, melt jaggery with 50ml water on low heat (120°C) for 2–3 minutes.
  66. Strain jaggery, add to cooked wheat. Add remaining 50ml ghee, cardamom, cloves, cinnamon, nutmeg, salt.
  67. Cook on medium heat (160°C) for 2–3 minutes, stirring constantly, until thick and glossy.
  68. Heat 20ml ghee (180°C), fry cashews until golden, then raisins until plump. Remove.
  69. Serve hot or warm.
  70. Heat 40ml ghee in heavy-bottomed pot (170°C). Add semolina in batches, stirring continuously.
  71. Roast semolina on medium heat (160°C) for 6–8 minutes until light golden and aromatic. Stir frequently. Visual cue: Golden color with strong nutty smell.
  72. Add crushed cardamom, cloves, cinnamon, stir for 30 seconds.
  73. Add 100ml water carefully (will sizzle). Stir to combine.
  74. In separate pot, heat milk (160°C) until steaming but not boiling.
  75. Slowly add hot milk to semolina while stirring continuously to prevent lumps. Mix thoroughly.
  76. Bring mixture to boil (100°C), then reduce to low-medium heat (130°C).
  77. Simmer uncovered for 8–10 minutes, stirring frequently, until semolina absorbs milk and becomes creamy.
  78. In separate pot, melt jaggery with 50ml water (120°C).
  79. Add melted jaggery and remaining 40ml ghee to kheer, stir well.
  80. Heat remaining ghee (180°C), fry cashews until golden, then raisins until plump. Add to kheer.
  81. Add nutmeg powder, stir well. Cook for 1–2 more minutes.
  82. Serve hot or warm.
  83. In large heavy-bottomed pot, heat 50ml ghee (170°C). Add grated carrots.
  84. Cook on medium heat (160°C), stirring frequently, for 8–10 minutes until carrots soften and ghee releases. Carrots should become soft, slightly translucent. Liquid will evaporate.
  85. Add condensed milk, stir well. Cook for 2–3 minutes on medium heat (160°C), stirring occasionally.
  86. Melt jaggery with 100ml water in separate pot on low heat (120°C) for 2–3 minutes. Strain.
  87. Add strained jaggery to carrot mixture, stir well to combine.
  88. Cook on medium-high heat (170°C) for 8–10 minutes, stirring frequently, until mixture becomes thick and starts leaving sides of pot.
  89. Add crushed cardamom, cloves, nutmeg, stir well.
  90. In separate pan, heat 30ml ghee (180°C). Fry cashews until golden, then raisins until plump. Add to halwa.
  91. Add remaining 20ml ghee, stir thoroughly.
  92. Dry-roast mung dal on low heat (110°C) for 8–10 minutes, stirring frequently, until slightly darker and fragrant. Cool completely.
  93. In coffee/spice grinder, grind roasted dal until fine powder (like flour consistency). Don't grind to paste.
  94. Heat 60ml ghee in heavy-bottomed pot (170°C). Add ground mung dal powder in batches, stirring continuously.
  95. Roast powder on medium heat (160°C) for 6–8 minutes, stirring frequently, until light brown and fragrant. Visual cue: Golden brown color, strong nutty aroma.
  96. Add 300ml water carefully (will sizzle), stir to combine thoroughly.
  97. Bring to boil (100°C), then reduce to low heat (120°C).
  98. Simmer for 8–10 minutes, stirring frequently, until water absorbs and mixture becomes thick.
  99. Melt jaggery with 100ml water in separate pot (120°C).
  100. Strain jaggery, add to mung dal mixture, stir well.
  101. Cook on medium heat (160°C) for 3–4 minutes, stirring constantly, until well combined and thick.
  102. Add crushed cardamom and cloves, stir for 1 minute.
  103. Heat remaining 60ml ghee (180°C), fry cashews until golden, then raisins until plump. Add to halwa with nutmeg.
  104. Serve warm as pudding or cool and cut into fudge pieces.

Nutrition (approx, per serving)

CaloriesProteinCarbsFatFiber
185 kcal4.2g25.1g9.1g–g

📖 Cultural notes

Each recipe follows the exact structure demonstrated in Recipes 1–10:

Track the macros of Gram Flour Barfi and 100s of Indian dishes with Nutri Macro India.