Dilkushar
by Tarla Dalal
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.
Dilkushar recipe - How to make Dilkushar
Preparation Time: Cooking Time: Total Time:
Makes 20 servings
2 cups coarsely ground besan (bengal gram flour)
1 cup ghee
1 cup (150 grams) grated mava (khoya)
1 tsp cardamom (elaichi) powder
For The Sugar Syrup
1 1/2 cups (300 grams) sugar
1 cup water
2 tbsp milk
For The Garnish
4 tbsp chopped almonds (badam) and
Method
For the sugar syrup
How to proceed
- Main procedure
- 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.
For the sugar syrup
- For the sugar syrup
- 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.
How to proceed
- How to proceed
- 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 per serving
| Energy | 232 cal |
| Protein | 4.9 g |
| Carbohydrates | 25.5 g |
| Fiber | 2.5 g |
| Fat | 12.2 g |
| Cholesterol | 0.2 mg |
| Vitamin A | 118 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 24.3 mcg |
| Calcium | 81.2 mg |
| Iron | 0.9 mg |
| Magnesium | 21.6 mg |
| Phosphorus | 86.5 mg |
| Sodium | 12.3 mg |
| Potassium | 119.4 mg |
| Zinc | 0.3 mg |
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Perfect recipe for dilkushar I am not tried your recipe but i know how to make it ,thats why i m saying it
Hi,I tried this recipe with fine besan , so they turned out as smooth barfis. Taste is good but the roughness is missing
Divine, fab and one of the best desserts i have eaten. The softness, flavors and sweetness is just perfect. The besan melts into your mouth and there is a lingering feeling of cardamom after each bite you have and the almonds provide the ideal balance.