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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Chickpea Flour Fudge

Besan Barfi

(45 reviews)
"

This recipe brings back fond memories of Diwali at home, with the kitchen filled with the aroma of roasting chickpea flour. A little patience with roasting ensures the most delightful flavor.

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Chickpea Flour Fudge
Prep time:10 mins
Cook time:25 mins
Total time:35 mins

Protein

4g

Carbs

30g

Fat

13g

Calories

250 kcal

Servings:
12
Gluten FreeVegetarian

Ingredients

chickpea flour2 cups
(sifted)
ghee1 cup
(melted)
granulated sugar1.50 cups
water0.50 cup
slivered almonds2 tbsp
(for garnish)
pistachios2 tbsp
(chopped, optional for garnish)

Spices

ground cardamom1 tsp

Directions

Roast the Chickpea Flour

  1. In a large heavy-bottomed pan, melt the ghee over medium heat.
  2. Add the sifted chickpea flour to the ghee, stirring constantly to avoid lumps.
  3. Cook this mixture on medium-low heat for 10–12 minutes until the flour turns a deep golden color and releases a nutty aroma. Be patient, as this is key to the flavor.

Prepare the Sugar Syrup

  1. While the flour is roasting, combine sugar and water in a separate saucepan.
  2. Bring it to a boil, stirring until the sugar dissolves completely to form a simple syrup.
  3. Continue boiling for 5 minutes until the syrup reaches a soft ball stage (around 235°F or 112°C on a candy thermometer).
Chef's tip: If you don't have a thermometer, test the syrup by dropping a small amount into a bowl of cold water. It should form a soft, pliable ball.

Combine and Set

  1. Once the chickpea flour is roasted, slowly pour the hot sugar syrup into the pan, stirring constantly to combine.
  2. Add the ground cardamom and mix well.
  3. Pour the mixture into a greased square or rectangular dish, spreading it evenly.
  4. Sprinkle with slivered almonds and pistachios, pressing them lightly into the surface.
  5. Let it cool completely at room temperature until set, then cut into squares.
Chef's tip: For an even cut, use a sharp knife dipped in hot water to slice through the set fudge.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.