How to make Besan Chakki - SK Khazana -
This is generally made during Diwali but you can always make it any time and enjoy it
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour, Ghee (घी)
Cuisine : Indian
Course : Mithais
For more recipes related to Besan Chakki - SK Khazana checkout Mysore Paak, Motichoor Laddoo, Besan ki Burfi, Mysore Pak . You can also find more Mithais recipes like Khajoori Shahi Tukra Bajra Burfi Sev ki Burfi Bhapa Doi
Besan Chakki - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Besan Chakki - SK Khazana Recipe
Gram flour 1 cup
Ghee 3/4 cup
Sugar 1 1/2 cups
Green cardamom powder 3/4 teaspoon
Pistachios blanched, peeled and slivered 8-10
Dried rose petals crushed 6-8
Method
Step 1
Heat ghee in a non-stick pan, add Tata Sampann Fine Besan, mix well and sauté. Meanwhile to make sugar syrup, heat 1 cup water in another non-stick pan, add sugar, mix and cook.
Step 2
Saute the besan, stirring continuously, till the besan turns a light brown and ghee separates.
Step 3
Once the sugar melts completely, add green cardamom powder, mix and cook till the syrup reaches one string consistency.
Step 4
Add the sugar syrup, little by little, to the sautéed besan mixture and cook, stirring continuously, for 4-5 minutes.
Step 5
Grease a burfi tray with ghee. Pour the besan mixture into it and spread it evenly. Sprinkle slivered pistachios and dried rose petals and press slightly. Keep aside for 10-15 minutes to set Cut into desired shape, arrange them on a serving plate and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
