Besan Nu Mesob
Recipe by Shirinbhen Haweliwala
Sheen's Kitchen
250gm besan,
200gm sugar,nd
approx 250-400 gms desi ghee,
100-150 ml water,
pistachio for garnishing.
Method- dry roast besan / bengal gram powder,
keep it aside
now take a big pan add 250 gm sugar n water make one string chashnee or sugar syrup,
now add the roasted besan into chasni n gv it a proper mix,
keep it on a medium flame, n take another vessel pour the ghee make it hot n pour the hot ghee over besan mixture,n gv it a quick mix till it get absorb,,
repeat the process several time till u get mehsub texture,stir it continuously.
once it get the proper golden brown CLR n jalidar texture immediately shift it into a tray,garnish it wd sm pistachio.
gv it a mark n keep the tray tilted so the excess ghee ll collect on the corner.done.
Recipe by Shirinbhen Haweliwala
Sheen's Kitchen
250gm besan,
200gm sugar,nd
approx 250-400 gms desi ghee,
100-150 ml water,
pistachio for garnishing.
Method- dry roast besan / bengal gram powder,
keep it aside
now take a big pan add 250 gm sugar n water make one string chashnee or sugar syrup,
now add the roasted besan into chasni n gv it a proper mix,
keep it on a medium flame, n take another vessel pour the ghee make it hot n pour the hot ghee over besan mixture,n gv it a quick mix till it get absorb,,
repeat the process several time till u get mehsub texture,stir it continuously.
once it get the proper golden brown CLR n jalidar texture immediately shift it into a tray,garnish it wd sm pistachio.
gv it a mark n keep the tray tilted so the excess ghee ll collect on the corner.done.
in dis recipe u said after pouring hot ghee u said to repeat the process till u get the mesub texture...which process...the hot ghee1..plz do clarify
ReplyDeleteCan you give gujrati translation of this recipe
ReplyDeleteHow much ghee n which process is to be repeated
ReplyDeletePlz guzrati ma batawso
ReplyDelete