A traditional staple snack time accompaniment, the #AchariMathri is quite popular especially in North India. But today we are not just making the tea time snack but also some meetha the #BesanKaHalwa It Thanks to Bhukkad Chef Neha Agarwal, make both these delicacies in no time.
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Besan 1/2 cup)
Refined flour – 2 cups (250 gms)
Fenugreek powder – ¼ tsp
Fennel powder – 1 Tsp
Coriander powder – 1 Tsp
Cumin powder – ½ tsp
Asafoetida – ½ pinch
Salt – 1.5 Tsp
Dry mango powder – 1.5 Tsp
Black peppers powder – ¼ tsp
Red chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Mustard Oil – 2 tbsp (for roasting the spices)
1. Dry roast all spices except Pickle masala in a pan on low heat till aromatic. Grind to a slightly coarse powder.
2. Add ready-made pickle masala. Mix well. The mixture has to be just damp.
3. In a bog bowl add maida,sooji,ajwain,black pepper powder,salt. Mix well. Then add ghee/oil. Rub the mixture using both the hands. The mixture should look crumbly.
4. Slowly start adding water. The dough should be tight and on little bit dry side. Let it rest covered for 15-20 minutes.
5. In a deep pan heat enough oil.
6. Knead the dough again for a minute.Pinch small balls out of the dough. Make a small spacein the middle using finger.Fill ¼ tsp of achari masala. Press in between two hand to flatten the balls to ¼ inch thickness.
7. Using a fork prick the flatten puris 2-3 times. Repeat the same step with rest of the dough balls.
8. Once the oil is medium hot,slowly slide 4-5 puris at a time to the hot oil. Reduce flame to low.Deep fry flipping them in between till both the sides turns golden brown.
9. Once done, drain excess oil and place them on a tissue paper.Let it cool on a plate and then place in a air-tight container.
For Besan Ka Halwa:
Firstly heat 1.5 cups milk in a thick bottomed pan till it comes to a boil.
At the same time, when you keep the milk for boiling, on another stove top keep a thick bottomed pan. Add ¼ cup of ghee in it.
Once ghee melts, then lower the flame
Add 1 cup of gram flour (besan) and mix it very well with the ghee.
On a low flame. Keep stirring the besan so that its evenly roasted.
Mix and stir well for 14 to 15 mins on low heat, till the besan leaves a nutty aroma. Since I have used a thick bottomed pan and the flame is on low, it has taken me to 14 to 15 minutes to roast. In a steel pan or kadai depending on the thickness of the base and the intensity of the flame, it will take less time.
When the gram flour gets roasted well, it will start releasing ghee and become nicely aromatic.
By now the milk must have also got boiled. In case the milk gets boiled earlier, before the besan gets roasted, then switch off the flame and cover the milk pan. The milk has to be poured in batches. Keep the flame to a low and first pour 1 cup of hot milk gradually into the roasted gram flour. While you are pouring the milk, simultaneously keep on stirring also. Mix the milk very well with the roasted gram flour.
Keep continuously stirring the mixture. Now pour the rest of the hot milk.
Add ⅓ cup of sugar. You can add more sugar if you want.
Soon the mixture will start thickening. You have to continuously keep stirring the mixture, then only halwa will be smooth and there won’t be any lumps.
Add ¼ teaspoon cardamom powder, 4 to 5 pistachios (chopped) and 4 to 5 almonds (chopped).
You will see the halwa leaving ghee. The halwa will also start leaving the edges of the pan.