Recipe to make Besan Ki Chakki:
Ingredients for 40 pieces of Besan Ki Chakki:
1. ½ kg Gram Flour (Besan)
2. 600 grams sugar.
3. 300 grams Mawa/Khoya.
4. ½ cup Ghee for making dough.
5. Ghee for frying.
6. ¼ teaspoon cardamom powder.
7. 4 almonds and 4 pistachios thinly sliced or chopped.
8. Resins (Kishmish) and saffron optional.
How to make Besan Ki Chakki:
1. Empty besan in a big plate with high edges.
2. Add ½ cup molten ghee to it and mix well.
3. Knead it into tough dough with the help of warm water.
4. Roll the dough into rough fist sized balls.
5. Fry these balls in ghee at low flame.
6. Fry until golden brown.
7. Once fried, hammer the hot balls to break.
8. When the balls are at room temperature, powder the broken balls in a mixer or blender.
9. Roast this powder in a frying pan with 2 tablespoons of ghee.
10. Since
mawa/khoya is manufactured in un-hygienic conditions and then kept of
shelf for long, it is advisable to heat it well in a frying pan before
use. This is not mandatory and a matter of personal choice.
11. After heating the mawa/khoya, empty it in a plate.
12. Put 600 grams sugar in the frying pan.
13. Pour ½ a glass of water in the sugar pan and start heating.
14. The sugar syrup is most critical component of Besan Ki Chakki.
15. The
best consistency syrup is determined when 1 drop of syrup is dropped in
a bowl of water; the drop of syrup does not immediately dissolve in
water.
16. Turn the flame off when such consistency of syrup is achieved.
17. Add mawa/khoya and cardamom to sugar syrup.
18. Stir it well to break all the lumps of mawa/khoya.
19. Leave for 5 minutes.
20. Add powdered Besan and stir to make it uniform mix.
21. Strir for 7-10 minutes.
22. Pour the mixture in a flat tray with elevated edges.
23. Keep patting the plate on the flour while pouring to let the mixture settle evenly and neatly.
24. Decorate with saffron and dry fruits.
25. Cover with a muslin cloth and let it settle for 7-8 hours.
26. Cut into desired shapes and store in cool and dry place.
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