Archive for January 27, 2009
DilKushar(Besan Ki Chakki) - A Yummy Sweet Dish of Rajasthan
The cuisines of Rajasthan have a magnificent range of unique, colourful and spicy and sweet dishes. The dishes of Rajasthan have become so popular all over the country that many Rajasthan food festivals are arranged.
About DilKushar or Called “Mohanthal”
Besides spicy flavours, each region is distinguished by its popular sweets. Most people from Rajasthan have a natural liking for sweets or ‘Mithai’ as it is locally called. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan.
So Today we will discuss about DilKushar, A famous sweet dish made from gram flour.
This divine mithai is also called “Besan ki Chakki” or “Mohanthal”. This is usually made at weddings and on special occasions.It is a complicated mithai to make and one needs a little practice to perfect this recipe.
It is traditionally made with coarsely ground besan, so that the barfi has a nice chewy texture, but since it is difficult to obtain coarsely ground besan, you can also use plain besan instead.
Ingredients required to make DilKushar or Mohanthal
- 2 cups coarsely ground Bengal gram flour (besan)
- 1 cup ghee
- 1 cup (150 grams) grated khoya (mava)
- 1 teaspoon cardamom powder (elaichi)
For the sugar syrup
- 1½ cups (300grams) sugar
- 1 cup water
- 2 tablespoons milk
For the garnish
- 4 tablespoons chopped almonds and pistachios
How to Make DilKushar or Mohanthal
1. Place the gram flour in a bowl.
2. Heat the ghee and pour half of it over the gram flour.
3. Rub the ghee into the gram flour till the mixture resembles bread crumbs.
4. Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
5. Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
6. Remove from the heat and allow to cool till it is warm.
For the sugar syrup
1. Mix the sugar with water in a pan and simmer for 10 minutes.
2. Add the milk to the boiling sugar syrup.
3. The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
4. Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
How to proceed
1. Pour the hot sugar syrup over the cooked gram flour mixture and stir well.
2. Pour into a greased 225 mm. (9″) diameter thali with 25 mm. (1″) high sides.
3. Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
4. Cut into 25 mm. (1″) squares.
5. Serve at room temperature.
