Dilkushar recipe or besan ki barfi is a traditional Rajasthani dessert. It generally makes its way to the dessert platter for every festive occasion.
This simple sweet condiment is made from major parts of besan and ghee in sugar syrup. Then the gravy is cut into small soft cakes when it is cooled down. The dish is very easy to make and melt in your mouth due to the presence of abundant ghee!
With festivities lined up for the next few weeks, let us have quick look at how to make the dil kushal!
A quick look at how to make dilkushar recipe
Firstly take 2 cups of besan (gram flour) and add 1/2 a cup of ghee to that. For the besan ki barfi, prepare a mix by blending the two ingredients into a thick paste-like consistency. Secondly, Add another 1/2 cup of ghee into a frying pan and start heating it at medium flame. Slowly add the besan-ghee mix of dilkushar to the pan and mix and cook the ingredients well. The mixture starts to boil. At this stage, add a cup of khoya/mawa with 1/2 a tsp of cardamom powder.
Meanwhile, add a cup of sugar in a bowl with a 3/4th cup of water. Boil the solution. Finally, add a tbsp of milk and stir the sugar solution consistently. Milk is added to remove the impurities in the sugar. Stir till you get a one-string consistency. Now add the sugar syrup to the dilkushar recipe mix and cook all the ingredients well. When it is turning thick and brown, transfer the besan barfi mix to a square pan and add the grated nuts. Let the mixture cool down completely. Finally, put pieces of the cooled down besan cake into desired shapes and sizes. The festive special dilkushar is ready!
Make your occasions memorable with these sweets!
Our India is a rich land of diverse culture and heritage. So there is no stop for festivities, celebrations and spreading joy! And every occasion should initiate with taking a sweet. So, we have curated a list of authentic Indian sweets like the dilkushar recipe for you to make every occasion, a memorable one!
Badam ke laddu– Sweet and delicious laddus made from almonds and other nuts with a touch of dry fruits.
Rasgulla– Soft and fluffy milk sponge balls drenched in sugar syrup. A traditional Bengali condiment.
Modak Ukadiche– Another traditional Maharashtrian recipe and is a favourite of our Ganpati bappa! A sweet made by steam cooking with rice flour bags containing coconut-jaggery mix as the filling inside.
Apple barfi– A quirky twist to the classic barfi by making them from apple’s tangy flavour.
Caramel kheer– Another rich and simple to make rice kheer with milk and caramelised sugar syrup.
Pro tips to make dilkushar the perfect dessert!
Firstly, make sure the proportion of ghee to the besan flour is accurate. Since these two form the base for the dilkushar recipe, this point is primary.
Secondly, an additional amount of ghee for besan ki barfi makes the sweet softer and enhances the deliciousness of the dish.
Thirdly, you can make the dil kushal flavourful and aromatic either by adding melted chocolate or chocolate syrup or caramelised sugar syrup.
Fourthly, you can add various types of dry fruits too alongside grated nuts varieties.
Make sure the cook the barfi mixture on low-medium heat otherwise it can burn.
Keep stirring the mixture occasionally until it is fully cooked.
Keyword: Besan ki barfi, Dil kushal, Dilkushar ki chakki
Servings: 16Pieces
Calories: 272kcal
Ingredients
2cupsBesan flourGram flour
1cupGhee
1cupKhoya/ Mawa
1/2tspCardamom powder
1cupSugar
3/4cupWater
1tbspMilk
Grated nutsFor garnishing
Instructions
As the first step, take 2 cups of besan flour.
To this, add 1/2 a cup of ghee. Mix the ingredients well and bring them to a tight consistency.
Now add another 1/2 cup of ghee to a pan and start heating it. To this, add the besan mix prepared.
Heat and stir on medium heat and add a cup of milk khoya/ mawa. Stir the mixture consistently to get it lump-free.
Then add 1/2 tsp of cardamom (elachi) powder while the mixture is heating.
Meanwhile, take a cup of sugar in a pan and add 3/4th cup of water to it. Heat them and add a tbsp of milk to it. When the solution reaches one-string consistency, the sugar syrup is ready.
Finally, add the sugar syrup to the besan mixture and let them boil for a few minutes. The mixture turns thick and brown after 10 minutes.
Then transfer it to a square pan and add the grated nuts. Let the mixture cool and solidify completely.
When done, cut them into desired shapes and sizes. The dilkushar barfi is ready to be relished!
Detailed instructions of the recipe step by step with images
Firstly, take 2 cups of besan and add half a cup of ghee to it.
Then mix them into a paste-like consistency and prepare the besan mix.
Secondly, add another 1/2 a cup of ghee to a pan. Let it start boiling.
Then add the besan ghee mix to the ghee in the pan. The mixture slowly liquefies and starts to boil.
At this stage, add a cup of khoya and mix it well to avoid the formation of lumps. Let it cook on a medium flame. Then add 1/2 a tsp of cardamom powder.
Meanwhile, take a cup of sugar in a pan. Add 3/4th cup of water to it. Let the solution starts to boil.
During that stage, add a tbsp of milk and stir the solution gradually and consistently. Remove all the impurities that rise while boiling.
When the syrup reaches a “one-string” consistency, stop boiling that and the sugar syrup for the dilkushar recipe is ready!
Thirdly, add the syrup to the besan barfi mix and start cooking all the ingredients together. Gradually, the mix starts to turn thick and brown.
At this stage, stop boiling the mix and transfer them to a square pan.
Then add the grated nuts evenly and let the mix cool down.
Finally, when the besan barfi mix turns into a cake, put pieces of them in desired shapes and sizes. The dilkushar recipe or the besan ki barfi is ready for marking the festivals!
