Mr. SACHIN (BCT&CA 5TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at him culinary arts. IIHMCA has selected him as the Chef of the Day.
INGREDIENTS :
- 350gms Sugar
- 350 ml Water
- 400 gms Besan
- 400 gms Vanaspati ghee
- 15 gms Sugar ( for sprinkling on top)
METHOD :
- Sift the besan and keep ready.
- Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil.
- Cook till it reaches a one-thread consistency.
- Add a ladle of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.
- The besan sugar mixture should boil well till thick bubbles start forming.
- Heat the ghee to a piping hot stage.
- Add the ghee, all at the same time till all of it is used.
- The colour and texture will change by now. It will get more brown and crumbly and bubbles start forming. Set in a thali, patting to level.
- Sprinkle the sugar on top and let it settle well.
- Do not remove ghee that may float on top, pat it back. Cool, cut and serve.