Besan ki Chakki - Rajasthani Besan Burfi - Besani ki Chakki - HOLI RECIPES

One of the popular sweet dish from Rajasthan besan chikki is super delicious to eat. This is also known as besan barfi. This can be stored for up to a month and can be prepare for any special occasion or festival.

हिन्दी में पढिये : Besan ki Chakki - Rajasthani Besan Burfi - Besani ki Chakki 

Ingredients for Rajasthani Besan Burfi

  • Chickepea flour - 2 cup (250 grams)
  • Sugar - 1.5 cups (300 grams)
  • Ghee - 1 cup (250 grams)
  • Cashew - 50 grams (finely chopped)
  • Pistachios - 1 tbsp (finely chopped)
  • Green cardamom powder - 1 tsp

How to make Besan ki Chakki

For making chakki mix 1/4 cup (60 grams) ghee in chickpea flour. Add water in small portions and knead stiff and tight dough. For kneading this much quantity of chickpea flour 1/4 cup of water is used.

Prepare muthia

Break some dough and bind it in your hands giving a shape of muthia. Likewise prepare muthia from remaining dough as well.

Fry the muthia

Take ghee in a wok and place it on flame to heat. Bring your hand over the wok to check if the ghee in rightly hot. Little warmth can bee felt on hand, ghee is medium hot now. Place the muthia into ghee for frying. Fry the muthias on low flame until they get golden brown in color.

When fried from beneath, flip the side of muthias and continue frying until golden brown in color. Drain out the fried muthias and fry the remaining ones as well and then turn off the flame. It takes 9 to 10 minutes for frying muthias at once. Let the muthias cool down. Strain the remaining ghee in a wok. Use this for mixing in the barfi.

Grind the muthia

When the muthias cool down, take one muthia at a time and grind coarsely in a ihe mortar pestal. This is so crusty that it is easily been broken with hand as well. Or place them in mixer jar and grind finely. Roasted grainy chickpea flour will be ready.

Prepare sugar syrup

For making syrup, take 1/2 cup water and sugar in a vessel and turn on the flame. Let it simmer until sugar melts completely. When the sugar starts simmering, check the sugar syrup. Reduce the flame and drop the syrup from spoon. The drop falling from the spoon should form a long thread.

For checking the sugar syrup with another method, take 1 to 2 drops of sugar in a bowl and let it cool down. After this, take the syrup between your finger and thumb. It should be gooey and form a long thread. Sugar syrup is ready.

Reduce the flame to minimum and place the chickpea flour in sugar syrup. Also add cardamom powder and cashews. Mix everything really well. Add some ghee strained ghee to this mixture and mix well. Barfi is ready to set.

Set the barfi

To set the barfi, grease a plate with some ghee. Add some more ghee to the barfi mixture and mix thoroughly. With this barfi will come out soft. Transfer the mixture to the plate and spread it evenly using a spoon. Sprinkle some almond and pistachio shavings. Press them slightly with a spoon. Keep aside to set the barfi.

Cut the barfi

When the barfi sets make cut marks on the barfi. The size of barfi can be big or small as per preference. When the barf sets completely separate them from the plate. For this slightly heat the plate for 5 to 6 seconds over flame and then separate the chunks from plate.

Super tempting and flavorsome besan chakki is ready. Store it in any container and relish eating for up to a month.


  • You can adjust the quantity of sugar as per your taste.
  • Knead really stiff dough from chickpea flour.
  • Fry the muthias on low flame until golden brown. 
  • Do check the syrup for two thread consistency.
  • You can also add some yellow food color to the chakki to enhance the color.

Besan ki Chakki - Rajasthani Besan Burfi - Besani ki Chakki - HOLI RECIPES



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