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Today we are making besan chakki which is a traditional Rajasthani recipe and is also known as besan barfi.
It can be prepared for any festival.
Let’s start with the procedure of making besan chakki.
We have taken 2 cups of chickpea flour in a mixing bowl, add ¼ cup (60 grams) of ghee in to it.
Mix ghee thoroughly into the chickpea flour.
Add water in small quantity and knead stiff dough.
We are done with kneading the dough and used ¼ cup of water for kneading this much quantity of flour.
Now let us prepare muthia from this kneaded chickpea dough.
So, break small lump from the dough, bind it like this and press gently to give muthia shape.
Likewise prepare muthia from rest of the dough as well.
We are done with preparing the muthia from the dough, let us fry them now.
Heat some ghee in a wok.
Ghee is sufficiently hot.
Bring your palm over the wok and you will feel the warmth.
We need medium hot ghee for frying the muthia.
Drop the muthia in hot ghee to fry.
Fry these muthias on low flame until they turn golden brown in color.
Muthias have roasted from beneath, flip the sides.
Drain out the muthias when turned golden brown in color.
It takes 9 to 10 minutes for frying muthia at once.
Let them cool down a little.
Muthia have cooled down.
For breaking them we have taken ihe mortar pestle.
Place one muthia into it and break into coarse chunks and then place back in the same bowl.
Muthias are crusty, you can break them with hands.
We have finely ground the muthia chunks.
So, here we have a grainy textured mixture ready.
Grind rest of the muthia as well.
We are done with preparing a grainy textured mixture.
Now let us prepare sugar syrup for the chakki.
We have taken 350 grams of sugar.
You can adjust the quantity of sugar as per your taste.
Add ½ cup water to the pan and turn on the flame.
There is gentle simmer in the syrup and sugar as dissolved quickly.
Let us now check the syrup.
Pour the syrup like this from the ladle.
Reduce the flame here.
The last drop falling from the ladle flows very gently in a form of long thread.
You can also check the syrup with this method as well.
Take 1 to 2 drops of syrup in a bowl an let them cool down.
Take syrup between your finger and thumb and stretch apart.
It should form a single thread like this.
Sugar syrup is now ready.
Keep the flame low and mix churma into it followed by finely minced cashews, 1 tsp cardamom powder and mix everything really well.
Chickpea churma and ghee are blended well, barfi is now ready to set.
Grease a plate with some ghee.
We are using the same ghee left after frying the muthias after straining it.
Add some ghee to this barfi mixture as well to get a soft barfi.
Mix well and transfer the mixture on the greased plate to set.
Even or smooth out the mixture using a spoon.
Sprinkle some almond and pistachios shavings over the mixture.
Press them gently with a spoon to stick them well.
Now allow the mixture to set and then cut the chunks after a while.
Barfi is slightly set, let us cut marks over it.
You can keep the sizes of chunks big or small as per your desire.
Now let the barfi set completely and then we will separate out the chunks from plate.
Besan barfi is now set and ready.
For this, let us heat the plate slightly over the flame.
Turn on the flame and heat it for 5 to 6 seconds only.
Separate out the chunks from the plate
Mouth drooling and super yummy besan chakki is ready.
Making this tantalizing barfi is really easy.
While kneading dough from chickpea flour make sure it is really stiff.
Make muthias from the dough and fry them on low flame until golden brown in color.
Let them cool down, break into chunks and grind finely.
Prepare roasted chickpea flour.
Prepare sugar syrup with two thread consistency check and the mix the churma into it and set the barfi.
You will surely get perfect besan chakki ready.
If you need the make the chakki little yellow in color then add some yellow food color to the syrup.
Store this besan chakki in any container and relish eating for up to 1 month.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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