BESAN KI CHAKKI

BESAN KI CHAKKI

Besan Chakki is the Indian sweet made with gram flour, sugar, ghee and cardamom powder. This mouth melting chakki is traditional festive delight. 

INGREDIENTS

• 1 cup sugar.

• 1 teaspoon cardamom powder

• 2 cups Besan

• ½ cup desi ghee

• 6 green cardamoms, powdered in mortar pestle

• 5 almonds - sliced or chopped

• 5 cashews - sliced or chopped

METHOD

1. Take all the ingredients – 2 cups Besan, ½ cup desi ghee, 1 cup sugar, 5 almonds+5 cashews (chopped).

2. Take ½ cup desi ghee in a heavy kadai and let it melt. Keep the flame to a low.

3. Once the ghee has melted, then add 2 cups Besan in parts. Please use a heavy kadai, so that the besan roasts evenly.

  

4. Mix very well and continue to stir the Besan non stop on a low flame.

5. Initially the ghee will be absorbed by the Besan and you will see the mixture getting thicker.

6. Continue to stir and fry the Besan in ghee.

7. After some minutes of stirring, you will see that the Besan mixture starts to become molten and ghee will be released from the sides.

8. The mixture will become more molten as you continue to fry. Do not stop while stirring or else the Besan will have uneven color.

9. Stirring non-stop, you will come to a stage where the Besan will have a nice golden color and will have a good aroma. Its important to fry the Besan very well.

10. Once the Besan has roasted well keep the kadai down.

11. Add 1 teaspoon cardamom powder and Mix well.

Preparing sugar syrup for Besan Chakki

12. In a sauce pan or in another pan, take 1 cup sugar and ½ cup water. Keep the pan on a stove top on a low-medium flame to medium flame.

13. With a spoon stir well, so that all the sugar dissolves.

14. Continue to cook the sugar syrup on a low-medium flame to medium flame.

15. The sugar syrup will start boiling and reducing. Keep a plate handy and test a few drops of the sugar syrup till you get a two thread consistency. 

16. After adding the few drops of sugar syrup on the plate, let it cool for some seconds and then check as the syrup is very hot

17. You need to get a two thread consistency in the syrup. Even a 1 & ½ string consistency is fine. as shown below photo.

Making Besan Chakki

18. Once the sugar syrup reaches a 2 thread consistency, then quickly pour all the sugar syrup in the Besan mixture.

19. Quickly mix everything very well. You have to be quick and fast as the mixture begins to harden.

20. Mix fast and you will see the mixture thickening.

21. The mixture will also reduce.

22. The Besan chakki mixture will leave the sides of the pan or kadai.

23. Grease a pan or a tray or plate very well with some ghee. You can also line a pan or tray or plate with some butter paper or aluminum foil and then spread some ghee on the butter paper or foil.

24. When mixed well, quickly pour the Besan chakki mixture in the greased pan or tray.

25. Shake the pan.

26. Sprinkle chopped almonds and cashews on top.

27. Press the nuts with the spatula so that they stick to the Besan barfi.

28. Let it set till it becomes warm.

29. When still warm, slice the Besan chakki in cubes or squares.

30. Store Besan Ki Chakki in an  air-tight container.