Bookmark to: Mr. Wong Bookmark to: Bookmarks.cc Bookmark to: Readster Bookmark to: Digg Bookmark to: Del.icio.us Bookmark to: Facebook Bookmark to: StumbleUpon Bookmark to: Google Bookmark to: Blinklist Bookmark to: Technorati Bookmark to: Newsvine Bookmark to: Netvouz

Besan Ki Chakki - Traditional Sweet Dish of Rajasthan

Dilkushar, popularly known as besan ki chakki, is a traditional Rajasthani sweet made of Gram flour. Gram flour is a major ingredients here and used to make some of the delicacies like Khatta, gatta ki sabji, pakodi, powedered lentile are used for mangodi, papad.
Dilkushar 
This mithai is also called Besan ki Chakki or Mohanthal usually made at weddings and on special occasions. It is traditionally made with coarsely ground besan, so that the barfi has a nice chewy texture, but since it is difficult to obtain coarsely ground besan, you can also use plain besan instead.

Ingredients for DilKushar or Mohanthal

  • 2 cups coarsely ground Bengal gram flour (besan)
  • 1 cup ghee
  • 1 cup (150 grams) grated khoya (mava)
  • 1 teaspoon cardamom powder (elaichi)
  • 300 grams sugar
  • 2 tablespoons milk
  • 4 tablespoons chopped almonds and pistachios for garnish

Procedure of Making "Besan Ki Chakki"

  • Place the gram flour in a bowl.
  • Heat the ghee and pour half of it over the gram flour.
  • Rub the ghee into the gram flour till the mixture resembles bread crumbs.
  • Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
  • Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
  • Remove from the heat and allow to cool till it is warm.
  • Mix the sugar with water in a pan and simmer for 10 minutes.
  • Add the milk to the boiling sugar syrup.
  • The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
  • Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
  • Pour the hot sugar syrup over the cooked gram flour mixture and stir well.
  • Pour into a greased 225 mm. (9") diameter thali with 25 mm. (1?) high sides.
  • Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
  • Cut into 25 mm. (1?) squares and serve.