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Besan ki Chakki
By : Vasudev
Category : Besan, Rajasthani, Sweets and cakes
Servings : 10
Time Taken : 15-30 mins
Rating :
  1. Heat kadhai, put in gram flour and cook it on a low flame for 15 minutes.
  2. Add hot ghee stirring continuously to get golden brown colour.
  3. Now add the khoya & cardamom powder & stir for 7 - 10 minutes.
  4. Remove from flame & let it cool.
  5. After it cools pass the mixture from a big wire mesh sieve (gehun ki chalni)

For the sugar syrup:

  1. Mix the sugar with water in a pan and simmer for 10 minutes.
  2. Add the lemon juice to the boiling sugar syrup.
  3. The impurities will from a white layer. Remove this layer gently using a perforated spoon.
  4. Simmer till the syrup is of 1 string consistency. Keep the syrup hot.

How to proceed:

  1. Pour the gram flour mixture in the sugar syrup and mix well.
  2. Pour into a greased 225 mm. (9 inch) diameter plate (thali) with 25 mm. (1 inch) high sides.
  3. Place silver leaves on top and allow to set for 2 to 3 hours.
  4. Cut into 25 mm. (1-inch) squares.
  5. Serve at room temperature.
300g - coarsely ground Bengal gram flour (Besan)
150g - ghee
150g - unsweetened grated Khoya (Mava)
1 tsp - coarsely ground green cardamom powder (Elaichi)

For the sugar syrup:
300g - sugar
300ml - water
2 tbls - lemon juice

For the garnish:
4-5 silver leaves (chandi ki vark)

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