Allergens in Besan ki Chakki: milk, tree nuts.
Ingredients
Quantities for 8.
- 300g, coarse Besanthe coarse grind is what makes chakki grainy rather than pasty
- 225g Gheedo not reduce it. The ghee is what roasts the flour
- 300g Sugar
- 150ml Water
- 4 tbsp, warm Milksprinkled in mid-roast to form the granules
- 1 tsp, ground Cardamom
- 2 tbsp, slivered Pistachiosoptional
- a large pinch, soaked in 1 tbsp warm milk Saffronoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Grease a 20cm tray or thali and keep it beside the stove. Set chakki has to be poured while it is still fluid.
- Have the sugar syrup made and hot before the besan finishes roasting; cold syrup seizes the mixture into lumps.
- Weigh the ghee rather than eyeballing it. Under-ghee'd besan scorches instead of roasting.
Method
- Boil the sugar and water together and cook 6-7 minutes to a one-string consistency. A drop between finger and thumb should pull a single short thread. Keep it warm.
- In a heavy kadhai melt the ghee over low heat and add the besan.
- Roast on low, stirring constantly, for 20-25 minutes. It will go from crumbly to pasty to loose and flowing, and turn the colour of peanut butter.Low heat and constant stirring, the whole time. Besan catches and burns the instant you stop.
- When it smells strongly nutty, sprinkle over the warm milk. It will hiss and foam violently. Keep stirring.Stand back as you add it; the steam is fierce.
- Keep roasting 5 more minutes as the mixture breaks into loose granules and the ghee visibly separates.
- Take off the heat, wait 1 minute, then pour in the hot syrup in a thin stream, stirring hard.Add it off the heat or the sugar will crystallise into gritty lumps.
- Return to low heat for 2-3 minutes, stirring, until the mixture thickens and starts pulling away from the sides of the pan.
- Stir in the cardamom and saffron milk, pour into the greased tray and level the top with the back of a spoon.
- Scatter the pistachios, press them in lightly, and cool 45 minutes before cutting into squares or diamonds.Cut while just warm. Fully cold chakki crumbles under the knife.
Storage
Keeps 10 days in an airtight tin at room temperature, or 3 weeks refrigerated. Bring refrigerated pieces back to room temperature before eating or the ghee tastes waxy.
Nutrition Good estimate
One serving of Besan ki Chakki (134 g) is about 564 calories, or 422 calories per 100 g.
Low protein: 10 g a serving, 7% of the calories
| Per serving134 g | Per 100 g | |
|---|---|---|
| Calories | 564 kcal | 422 kcal |
| Protein | 9.5 g | 7 g |
| Carbohydrate | 61.0 g | 46 g |
| of which sugars | 42.1 g | 32 g |
| Fibre | 4.6 g | 4 g |
| Fat | 32.5 g | 24 g |
| of which saturated | 18.0 g | 14 g |
| of which unsaturated | 12.3 g | 9 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.