Shokeen Mund@
VIP
Besan ki Chakki
Time Taken : 15-30 mins
Time Taken : 15-30 mins
Ingredients:
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)
Method
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)
Method
- Heat kadhai, put in gram flour and cook it on a low flame for 15 minutes.
- Add hot ghee stirring continuously to get golden brown colour.
- Now add the khoya & cardamom powder & stir for 7 - 10 minutes.
- Remove from flame & let it cool.
- After it cools pass the mixture from a big wire mesh sieve (gehun ki chalni)
- Mix the sugar with water in a pan and simmer for 10 minutes.
- Add the lemon juice to the boiling sugar syrup.
- The impurities will from a white layer. Remove this layer gently using a perforated spoon.
- Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
- Pour the gram flour mixture in the sugar syrup and mix well.
- Pour into a greased 225 mm. (9 inch) diameter plate (thali) with 25 mm. (1 inch) high sides.
- Place silver leaves on top and allow to set for 2 to 3 hours.
- Cut into 25 mm. (1-inch) squares.
- Serve at room temperature