Besan Khoya Chakki

This is my family's favorite sweet, Besan Khoya Chakki. Now you can make this delicious, soft, and grainy mithai at home using leftover mawa (khoya) after making ghee from cream—just like the ones from sweet shops.
Besan Khoya Chakki
This is my family's favorite sweet, Besan Khoya Chakki. Now you can make this delicious, soft, and grainy mithai at home using leftover mawa (khoya) after making ghee from cream—just like the ones from sweet shops.
Steps
- 1
First, add 2 tablespoons milk and 1 tablespoon ghee to the chickpea flour. Mix well with your hands and press the mixture. Let it rest for 10 minutes, then sift it using a fine sieve.
- 2
Heat ghee in a heavy-bottomed pan. Add the sifted chickpea flour and roast it, stirring continuously over medium heat for 10 minutes. Then, crumble the mawa with your hands and mix it in. Continue roasting for another 3 to 4 minutes until golden.
- 3
In a separate pot, combine sugar, saffron strands, cardamom powder, and 1 cup water. Cook to make a syrup with a one-and-a-half string consistency. The syrup should not be too thin. You can check by dropping a little from a spoon; it should form a thread.
- 4
Add the prepared syrup to the roasted mixture. Mix in the nutmeg and mace powders. Reduce the heat to low and mix for 2 minutes. Turn off the heat, stir well, and pour the mixture into a greased tray.
- 5
After 15-20 minutes, once it has cooled, decorate with edible silver leaf (if using), pistachios, and saffron strands. Cut into your desired shapes. Your delicious Besan Khoya Chakki is ready to serve.
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