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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.
- Place the gram flour in a bowl.
- Heat the ghee and pour half of it over the gram flour.
- Rub the ghee into the gram flour till the mixture resembles bread crumbs.
- Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
- Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
- Remove from the heat and allow to cool till it is warm.
- Mix the sugar with water in a pan and simmer for 10 minutes.
- Add the milk to the boiling sugar syrup.
- The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
- Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
- Pour the hot sugar syrup over the cooked gram flour mixture and stir well.
- Pour into a greased 225 mm. (9") diameter thali with 25 mm. (1") high sides.
- Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
- Cut into 25 mm. (1") squares.
- Serve at room temperature.
- To test if the sugar syrup has reached a 1 string consistency, lift some with a spoon and let it trickle down.
- If the syrup is dense and leaves a threadlike trail, it is ready to be used.
Nutrient values (Abbrv) per serving
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