Rajasthani Besan ki Chakki (Traditional Besan ki Chakki)

Ingredients

• 500 grams Coarse Gram Flour (Mota Besan) (Use coarse besan for authentic texture; do not use fine besan.)
• 200-250 grams Ghee (Divided; some for roasting, some for mixing and greasing.)
• 2-3 tablespoons Milk (Any milk; for binding and texture.)
• 350-400 grams Sugar (Adjust to taste; less than besan for moderate sweetness.)
• 175-200 ml Water (For sugar syrup (half the amount of sugar).)
• 1/4 teaspoon Nutmeg (Jaiphal) (Freshly grated for best aroma.)
• 5-6 pods Cardamom (Elaichi), freshly ground (Crush just before use.)
• a pinch Saffron (Kesar) (Optional, for color and aroma.)
• 250 grams Mawa (Khoya) (Optional, for richness and texture.)
• 10-12 pieces Cashews (Chopped, for mixing and garnish.)
• 10-12 pieces Almonds (Chopped, for mixing and garnish.)
• 8-10 pieces Pistachios (Chopped, for garnish.)
• 2 tablespoons Desiccated Coconut (For garnish.)

Instructions

1. Prepare the Besan Dough

   In a large mixing bowl, combine 500g coarse besan with 3 tbsp ghee. Mix well to coat the flour. Add 2-3 tbsp milk gradually, mixing until the mixture forms a tight, crumbly dough. Do not over-knead.

   Time: PT7M

2. Rest the Dough

   Let the dough rest for 5 minutes, covered.

   Time: PT5M

3. Shape Muthiyas

   Divide the dough into small, tight oval or cylindrical portions (muthiyas).

   Time: PT5M

4. Roast/Fry the Muthiyas

   Heat 150-180g ghee in a large kadhai on medium to low flame. Add the muthiyas and roast/fry gently, turning occasionally, for about 10-12 minutes until light golden and small cracks appear. Do not let them get dark brown.

   Time: PT12M

   Temperature: Medium to low flame

5. Cool and Crush the Muthiyas

   Remove muthiyas from ghee and let them cool slightly. Crush them coarsely using hands, a mortar and pestle, or a mixer grinder. Sieve if needed to remove large lumps.

   Time: PT7M

6. Roast the Crushed Besan

   Return the crushed besan to the kadhai. Add remaining ghee (about 50-70g) and roast on low flame for 5-7 minutes until aromatic and the mixture loosens slightly.

   Time: PT7M

   Temperature: Low flame

7. Prepare Sugar Syrup (Chashni)

   In a saucepan, combine 350-400g sugar with 175-200ml water. Add a pinch of saffron if using. Boil on medium flame until you get a one-string consistency (when a drop between fingers forms a single thread).

   Time: PT10M

   Temperature: Medium flame

8. Combine Besan, Mawa, and Syrup

   Add 250g mawa (if using), grated nutmeg, and freshly ground cardamom to the roasted besan. Mix well. Pour in the hot sugar syrup gradually, stirring constantly. Add half of the chopped nuts. Mix until the mixture leaves the sides of the pan.

   Time: PT7M

9. Set the Chakki

   Grease a tray or thali with ghee. Pour the mixture and spread evenly to desired thickness. Sprinkle desiccated coconut and remaining chopped nuts on top. Press gently to set.

   Time: PT5M

10. Cool and Cut

    Let the chakki cool at room temperature under a fan for 30-60 minutes, or refrigerate for faster setting. Once set, cut into squares or diamonds.

    Time: PT20M

    Temperature: Room temperature or 4°C (fridge)

11. Serve and Store

    Serve at room temperature. Store in an airtight container.

    Time: PT0M

Nutrition Facts

Calories

320

Protein

6g

Carbohydrates

35g

Fat

18g

Fiber

2g