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Besan Khoya Chakki
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India Authentic home cooking from India, with US measurements.
Originally published on Cookpad India as बेसन खोया चक्की (Besan khoya chakki recipe in Hindi)
A picture of Besan Khoya Chakki.

Besan Khoya Chakki

Pritam Mehta Kothari
Pritam Mehta Kothari @ascil123456
Surat

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.

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.

Read more

Besan Khoya Chakki

Pritam Mehta Kothari
Pritam Mehta Kothari @ascil123456
Surat

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.

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.

Read more
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Ingredients

30 minutes
10 servings
  1. 2 cupschickpea flour (besan) (about 240 grams)
  2. 2 cupssugar (about 400 grams)
  3. 1/4 teaspoonsaffron strands
  4. 1/4 teaspooncardamom powder
  5. 1 tablespoonfinely chopped pistachios
  6. 1 pinchorange food coloring
  7. 1 cupmawa/khoya (leftover after making ghee from cream) (about 200 grams)
  8. 1/2 cupghee (about 120 ml)
  9. 1/4 teaspoonnutmeg powder
  10. 1/4 teaspoonmace powder
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Steps

30 minutes
  1. 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.

    A picture of step 1 of Besan Khoya Chakki.
    A picture of step 1 of Besan Khoya Chakki.
    A picture of step 1 of Besan Khoya Chakki.
  2. 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.

    A picture of step 2 of Besan Khoya Chakki.
    A picture of step 2 of Besan Khoya Chakki.
    A picture of step 2 of Besan Khoya Chakki.
  3. 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.

    A picture of step 3 of Besan Khoya Chakki.
    A picture of step 3 of Besan Khoya Chakki.
  4. 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.

    A picture of step 4 of Besan Khoya Chakki.
    A picture of step 4 of Besan Khoya Chakki.
    A picture of step 4 of Besan Khoya Chakki.
  5. 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.

    A picture of step 5 of Besan Khoya Chakki.
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Pritam Mehta Kothari
Pritam Mehta Kothari @ascil123456
Published in the US on August 04, 2025 14:01
Surat
  मैं प्रीतम मेहता कोठारी खान-पान के शौकीन प्रदेश गुजरात -सूरत की निवासी शौर्य,संस्कृति की धरती राजस्थान में जन्मी और पली बड़ी हुई । मेरा खाना बनाने और खिलाने के शौक कॉलेज के समय से ही था पर ना जाने कब ये मेरा जुनून बन गया पता ही नहीं चला।वैसे मेरी सबसे पहली टीचर मेरी प्यारी माँ ही ही जिन्होंने मुझे कुकिंग की सारी ए बी सी डी सिखाई और व्यंजन बनाने की सारी बारीकियों को हर बार हर व्यंजन बनाते समय बताती थी। चूंकि राजस्थान और वो भी जोधपुर जिसका खान-पान पूरे विश्व में अपने स्वाद और विविधता के लिए प्रसिद्ध है में हर तीज-त्योहार में घर में कई व्यंजन बनते थे जिनसे मैंने खूब सीखा और फिर बनाया और मेहमानों को खिलाया भी और हर बार एक ही बात सुनने को मिलती थी "लाजवाब'उसके बाद तो हर नई रेसिपी को सीखना और उसको बनाना और सबको खिलाना जैसे रोज का काम हो गया चाहे किसी भी प्रदेश की हो!!फिर कुकिंग के इस सफर में मई 2018 में  Cookpad का साथ मिला जंहा पर मानो रेसिपियों का खजाना सा था। Cookpad से बहुत प्रान्तों की हजारों रेसिपियों को जाना और समझा और मेरी खुद की भी सेकड़ो रेसिपी पोस्ट की जिसको इसके सदस्यों ने खूब सराहा और पसंद किया और बनाया ।Cookpad एक सीखने और सीखाने का बहुत अच्छा और बड़ा प्लेटफार्म है जंहा मैंने बहुत एन्जॉय किया है और Cookpad की वजह से मुझे एक नई पहचान मिली है और मुझमें और ज्यादा आत्मविश्वास की अनुभूति हो रही है।मैं समझती हूँ कि ज्ञान बांटने से बढ़ता है और दूसरा कि सीखने की कोई उम्र नहीं है । सफलता एक बार में ही नहीं मिलती हर कार्य के लिए सतत प्रयास जरूरी है।मित्र और मेहमान हमेशा पूछते है कि आपकी हर रेसिपी बहुत ही स्वादिष्ट क्यों होती है और स्वाद भी उम्दा और सबसे अलग तो इसका कुछ राज है जैसे व्यंजन बनाने की सही और सभी सामग्री जरूरी ,उसको बनाने का सही तरीका होना और उसको पकाने की बारीकियों को समझते हुए सही टाइमिंग होना, और उसका फाइनल प्रजेंटेशन बेहतरीन होना ताकि खाने वाला मन से खाये।शुभकामनाएंप्रीतम मेहता कोठारीसूरत
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