7 cup cake :
My grand mother used to make this sweet for Diwali every year, since it was a dish which could be made in the same pan, no process as such. And it yeilds a lot in quantity, so she used to keep this sweet as a backup for giving to all the neighbors.
Ingredients:
Chickpea flour or Besan - 1 cup
Milk- 1 cup
Grated coconut-1cup
Sugar-2 to 2.5 cups, this is if you want it medium sweet, if u need full sweet, then 3 cups
Cashewnuts - 10 - 15 powdered dry
Ghee- 1 cup
Grease a tray with ghee to pour the dish and make pieces
Method:
Take a heavy bottom vessel or nonstick , keep the heat on medium and roast the besan or chickpea flour, till there is a nice aroma, keep on stirring , since it will burn the besan faster. Once it is roasted, add 1 cup of sugar, then once the sugar melts in the besan , keep stirring to avoid any lumps. Now as the sugar syrup and besan is mixed well, now start adding half cup of ghee( save the other half for later use), and keep stirring, so that all the ghee is absorbed and the besan and the sugar is cooked well . Add the grated coconut, and milk and cashewpdr now, and keep stirring.
Please note, that this dish needs constant stirring , since it will easily burn if left unattended. It will take 10- 15 mins, nonstop stirring. ( Nice way to work your biceps :))..).
Once it is done, the aroma of the besan mixed with all the ingredients will really smell nice, keep adding the rest of the ghee as it absorbs. Finally when you see the bubbles and the whole dish will come from the sides of the pan without sticking, then pour it into the greased tray.
Take a knife which is smeared with ghee and when the sweet is warm, make cuts with knife . If you wait too long to cool , then you cannot cut it .
Wait to cool down, and relish the sweet. It is really delicious (I could not wait to cool at all. :))..
Try this recipe and let me know the feedback
My grand mother used to make this sweet for Diwali every year, since it was a dish which could be made in the same pan, no process as such. And it yeilds a lot in quantity, so she used to keep this sweet as a backup for giving to all the neighbors.
Ingredients:
Chickpea flour or Besan - 1 cup
Milk- 1 cup
Grated coconut-1cup
Sugar-2 to 2.5 cups, this is if you want it medium sweet, if u need full sweet, then 3 cups
Cashewnuts - 10 - 15 powdered dry
Ghee- 1 cup
Grease a tray with ghee to pour the dish and make pieces
Method:
Take a heavy bottom vessel or nonstick , keep the heat on medium and roast the besan or chickpea flour, till there is a nice aroma, keep on stirring , since it will burn the besan faster. Once it is roasted, add 1 cup of sugar, then once the sugar melts in the besan , keep stirring to avoid any lumps. Now as the sugar syrup and besan is mixed well, now start adding half cup of ghee( save the other half for later use), and keep stirring, so that all the ghee is absorbed and the besan and the sugar is cooked well . Add the grated coconut, and milk and cashewpdr now, and keep stirring.
Please note, that this dish needs constant stirring , since it will easily burn if left unattended. It will take 10- 15 mins, nonstop stirring. ( Nice way to work your biceps :))..).
Once it is done, the aroma of the besan mixed with all the ingredients will really smell nice, keep adding the rest of the ghee as it absorbs. Finally when you see the bubbles and the whole dish will come from the sides of the pan without sticking, then pour it into the greased tray.
Take a knife which is smeared with ghee and when the sweet is warm, make cuts with knife . If you wait too long to cool , then you cannot cut it .
Wait to cool down, and relish the sweet. It is really delicious (I could not wait to cool at all. :))..
Try this recipe and let me know the feedback
