Ingredients ;
3/4 cup split pea flour (besan or chana flour), sifted
2 cups clarified butter
2 cups sugar
2 cups water
4 to 6 inch pan greased with clarified butter and keep this aside
Method:
Add the water and the sugar to a heavy bottomed vessel and bring it to boil on medium high heat. Let it boil till the sugar syrup attains a single thread consistency. What this means is that after approximately 10 min or so (be sure to be right there and keep checking for it may take more time or less) when the syrup is poured into the same vessel with a spoon the last drop will fall like a single thread. This is a very important step in the preparation of this dessert. If the sugar syrup is too thick then the squares will be hard. If it is too thin then the squares will not set. So it is necessary to monitor and make the syrup to a single thread consistency. Some people also drop a drop of the syrup in a cup of water. If the syrup lumps into a ball then it is the right consistency. Now add 1 cup of clarified butter. Immediately start adding the flour slowly, constantly stirring the syrup with the other hand till all of the flour is added to the syrup. Keep stirring till the flour and the sugar syrup mix in well without any lumps to a smooth consistency. Now keep adding the other cup of clarified butter little by little, stirring all the while. Stirring continuously is a important step in the preparation of this dessert. Otherwise the mix will burn or stick to the vessel. Also the stirring makes the dessert porous and flaky. When the mix starts to leave the sides of the vessel, becomes a mass and most important starts to froth up and give a delicious smell it is ready to be taken of the heat. Pour this mix as soon as it froths up into the greased pan, shake the pan lightly so the mix levels and spreads evenly in the pan. When it is 3/4 cooled cut it into squares or diamonds with a sharp knife. Cool completely for atleast 3 to 4 hrs and store in a airtight container. It stays for upto 10 days on the shelf stored this way.
3/4 cup split pea flour (besan or chana flour), sifted
2 cups clarified butter
2 cups sugar
2 cups water
4 to 6 inch pan greased with clarified butter and keep this aside
Method:
Add the water and the sugar to a heavy bottomed vessel and bring it to boil on medium high heat. Let it boil till the sugar syrup attains a single thread consistency. What this means is that after approximately 10 min or so (be sure to be right there and keep checking for it may take more time or less) when the syrup is poured into the same vessel with a spoon the last drop will fall like a single thread. This is a very important step in the preparation of this dessert. If the sugar syrup is too thick then the squares will be hard. If it is too thin then the squares will not set. So it is necessary to monitor and make the syrup to a single thread consistency. Some people also drop a drop of the syrup in a cup of water. If the syrup lumps into a ball then it is the right consistency. Now add 1 cup of clarified butter. Immediately start adding the flour slowly, constantly stirring the syrup with the other hand till all of the flour is added to the syrup. Keep stirring till the flour and the sugar syrup mix in well without any lumps to a smooth consistency. Now keep adding the other cup of clarified butter little by little, stirring all the while. Stirring continuously is a important step in the preparation of this dessert. Otherwise the mix will burn or stick to the vessel. Also the stirring makes the dessert porous and flaky. When the mix starts to leave the sides of the vessel, becomes a mass and most important starts to froth up and give a delicious smell it is ready to be taken of the heat. Pour this mix as soon as it froths up into the greased pan, shake the pan lightly so the mix levels and spreads evenly in the pan. When it is 3/4 cooled cut it into squares or diamonds with a sharp knife. Cool completely for atleast 3 to 4 hrs and store in a airtight container. It stays for upto 10 days on the shelf stored this way.
No comments:
Post a Comment