I am a big fan of Besan aka chick pea flour. The fact that it has a protein component, always gives me a reason to justify a second helping of sweet! Being gluten free comes handy when you are cooking for a group. Besan is one of those ingredients that can be used to make appetizer, main course, desserts, savoury snacks, you name it!
The Hindu month of “Shravan’ is said to be auspicious. After the scorching heat of the previous months, “Shravan” ushers the monsoon. The parched earth turns green again, the fertile earth holds new life in her womb. People observe fast, especially on mondays. Fasting always comes with feasting. And why not?
This recipe takes no time to be ready. Do give it a try and let me know how it goes friends.
Recipe; Makes 20-25 pieces depending on the size.
Besan 2 cups
Ghee 3/4 cup
Sugar 3/4 cup
Water 1/2 cup
Cardamom powder 1/2 tsp
Almond and pistachio sliver to garnish
Take a heavy bottomed pan on medium heat. Add ghee and besan, roast it by stirring continuously till a slight change in colour, nutty aroma and the ghee gets released from the besan, about 18 minutes. The timing may be influenced by the humidity, type of flour, the heat element of the gas. I would recommend focussing on the appearance of the besan. Put the gas off, Take the pan away from the gas. Keep stirring for a few more minutes, the hot pan can still burn the besan.
In a separate pan take the water and sugar on medium heat. let the sugar melt first and then thicken, for about 12-15 minutes. Add the cardamom powder. When a spoonful of this syrup is let to drop, it does not drop freely. A drop of it when collected in a bowl, and carefully felt between the thumb and fore finger, feels sticky and draws like a thread. Put the gas off.
Very carefully add the besan mixture in instalments to the syrup. Put the gas on low for another minute to let everything come together.
Take a greased metal plate. Pour this mixture on the plate. Garnish with slivered nuts.
Let it sit for about 10 minutes. Make cuts , whatever size you prefer. Let it sit for another hour and then separate the slices.