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Besan PrasadBesan Prasad

Chef

:Suhani Mahajan Bhel

Recipe Cook Time

:30 Minutes
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27 years, living in North India I thought I had eaten, tasted and smelled all versions of dishes made with gram flour (besan). But I came across a not-so-common yet delightful Besan Prasad, the recipe of which I share with you.The texture that we aim for is like a smooth thick gravy, it is rich and you would enjoy it most in the cold wintery evenings.

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Ingredients

  • 1 cup - gram flour (Besan)

    1 cup - ghee (do not substitute with any other fat this gives the best flavour)

    1 cup - sugar

    800ml - water

Method

Take a heavy bottom wok /kadai and put it on your stove on a medium flame.

In another vessel take your sugar and water put it to boil. Turn the flame off when the sugar has dissolved and the liquid comes to a fierce boil.

In your wok add the ghee and then the entire gram flour.

Keeping the flame on medium start stirring your flour+ghee mixture till you get a nice golden brown color and a nutty smell fills the air. Do not stop stirring the mixtures can burn within seconds.

Once your flour has caramelized and has a beautiful golden colour in it - tip over your sugar syrup in it, be careful as it will blister and splutter initially.

Slowly maintaining a low flame keep stirring for about another 5-8 minutes till the water evaporates and your halwa starts leaving the sides of the wok.

Serve hot! Enjoy.

Tips:

Add cardamom seeds after you add your sugar syrup.

Add few strands of saffron in your sugar syrup - the heat will extract the flavor and in cold weathers saffron gives heat to the body.


Key Ingredients: Gram flour, Clarified Butter, Sugar


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