Besan ki Chakki holds a special place among Indian sweets. It is particularly popular in Rajasthan, where it's enthusiastically prepared for festivals, family gatherings, and special occasions. Delicious, visually appealing, and relatively healthy, this sweet treat remains a favorite across all age groups.
Ingredients for Besan ki Chakki
Besan ki Chakki is a delicious and traditional sweet. The following ingredients are required to make it.
Besan (Gram Flour) – 2 cups (250 grams): Besan forms the core of this sweet. Ensure you use good quality gram flour.
Ghee (Clarified Butter) – 1 cup (250 grams): Ghee imparts a creamy texture and rich aroma to the sweet.
Sugar – 1.5 cups (300 grams): Sugar provides the sweetness. Adjust the quantity to your preference.
Water – ½ cup: Water is essential for making the syrup.
Cashews – 50 grams (finely chopped): Cashews add flavor and a delightful crunch.
Almonds – 50 grams (finely chopped): Almonds enhance the overall taste.
Pistachios – 1 tablespoon (chopped): Pistachios add to the visual appeal and flavor.
Cardamom Powder – 1 teaspoon: Cardamom powder lends a fragrant aroma.
Method:
- Kneading the Besan Dough: Begin by taking the besan in a bowl or large plate. Add approximately ¼ cup of ghee and mix thoroughly. Gradually add water, kneading a stiff dough. The dough should be firm to maintain the shape of the 'muthias' (small balls).
- Shaping and Frying the Muthias: Roll the dough into small balls ('muthias'). Heat ghee in a pan. The ghee should be moderately hot – not too hot, not too cool. Fry the 'muthias' over low heat, turning occasionally. Remove them once they turn golden brown on all sides and set aside to cool.
- Grinding the Muthias: Once cooled, coarsely grind the fried 'muthias' using a mortar and pestle or a mixer. This roasted and slightly granular besan will enhance both the taste and texture of the final sweet.
- Preparing the Sugar Syrup: In a saucepan, combine 1.5 cups of sugar and ½ cup of water. Cook over medium heat until it comes to a boil. Continue to cook until the syrup thickens. Check the consistency by taking a drop of syrup between your thumb and finger; it should form a soft thread.
- Combining the Mixture: Reduce the heat and add the ground 'muthias' to the syrup. Add the cardamom powder and cashews. Gradually add the remaining ghee, mixing continuously. The mixture will gradually become a thick, settable consistency.
- Setting the Chakki: Grease a plate with ghee. Pour the prepared mixture onto the plate and spread evenly with a spoon. Sprinkle chopped almonds and pistachios on top and gently press them in. Allow to cool and set for 2-3 hours.
Important Tips:
- Use pure and fresh ghee for a superior aroma and flavor.
- A two-thread consistency sugar syrup is ideal for the perfect texture.
- For added visual appeal, you can add a pinch of saffron or yellow food coloring.
- Maintain a low flame while frying the 'muthias' to ensure they are cooked thoroughly.
Besan ki Chakki is more than just a sweet; it represents our cultural heritage and family traditions. Making it at home brings not just sweetness, but also love and togetherness. This sweet treat can fill your home with delightful aroma and sweetness, whether during festivals or on ordinary days.
