{"id":202,"date":"2017-07-10T17:47:10","date_gmt":"2017-07-10T12:47:10","guid":{"rendered":"http:\/\/beckykeepshouse.com\/?p=202"},"modified":"2020-11-27T18:29:20","modified_gmt":"2020-11-27T13:29:20","slug":"besan-ki-mithai","status":"publish","type":"post","link":"https:\/\/beckykeepshouse.com\/besan-ki-mithai\/","title":{"rendered":"Besan ki Mithai (Gram Flour Sweetmeats)"},"content":{"rendered":"

Besan ki mithai<\/em> for everyone yayyyyyyy!<\/p>\n

My mom and I made besan ki mithai<\/em> for Eid-ul-Fitr this year, and it was a great hit with our guests. \u00a0The adults loved it, the kids loved it, and even the most health conscious members of our family were grabbing an extra serving. \u00a0The funny thing is that it wasn’t at all what I had planned for this Eid and almost didn’t happen.<\/p>\n

\"Besan<\/p>\n

<\/p>\n

Originally, I wanted to make a suji<\/em> and coconut mithai<\/em> that my late mother-in-law made every year for Eid. \u00a0I was never very big on mithai<\/em>, but as I think back on her memory, I start to crave this mithai and the other things she used to make. \u00a0She used to labor over her recipes with so much love, and \u00a0it’s that love that I miss, more so than the actual food itself. \u00a0Subhanallah, the things we take for granted! \u00a0(You can read more about my late mother-in-law and her passing in my post Best Loose Leaf Chai Tea<\/a>.)<\/p>\n

So why\u00a0did we end up making besan ki mithai<\/em>? \u00a0Funny story. \u00a0You see, I thought my mom had the recipe, and my mom thought that I<\/em> had the recipe. By the time we realized that neither of us had it, we only had a few days left before Eid. \u00a0We ended up scouring every notebook in the house in the hopes that my mother-in-law had written it down somewhere.<\/p>\n

The good news was that she did<\/em>\u00a0note down the ingredients. \u00a0The bad news was that it was just that\u2014the ingredients, written very vaguely and with no explanation of how to put them together. \u00a0I could probably figure it out with a few experiments (and I plan to, Inshallah), but I didn’t have the time to do that with Eid just around the corner. \u00a0The solution was to make our own version of besan ki mithai<\/em>, a recipe that my mother\u00a0did<\/em> have.<\/p>\n

We made a test batch and the biggest surprise was how much my kids loved it. \u00a0Subhanallah, they would have finished up that entire first batch if we had let them! \u00a0My four-year-old is a bit more willing to try new things, but my seven-year-old is a\u00a0very<\/em> picky eater, so if this besan ki mithai<\/em> recipe meets his approval, I know it’s good!<\/p>\n

Besan Ki Mithai: Preparation<\/h2>\n

Grease a large cookie sheet and set aside for later.<\/p>\n

To start, combine two cups of suji<\/em> (semolina) and one cup of besan<\/em> (gram flour) in a medium sized pot. \u00a0Place over low heat and lightly toast until the color changes slightly towards a golden brown. \u00a0 You should be able to just smell the aroma of the suji<\/em>.<\/p>\n

\"Besan<\/p>\n

While your dry ingredients are toasting, combine two cups of malai <\/em>(or thickened cream), with two cups of sugar in a saucepan. \u00a0Add to this either 1\/4 tsp of cardamom powder or a few drops of khewra essence. \u00a0Put this on a low flame, stirring until the mixture comes to a boil and the sugar dissolves completely. \u00a0Keep a close eye on it, because cream boils over very fast.<\/p>\n

\"Besan<\/p>\n

This next part will require you to work very quickly, so take note. \u00a0When the cream and sugar mixture has boiled until the sugar has dissolved completely, pour this into your dry ingredients. \u00a0Quickly, but thoroughly combine the wet and dry ingredients together until you don’t see any of the dry ingredients remaining. \u00a0Pour this mixture onto your greased cookie sheet and spread evenly. \u00a0You can use a greased spatula to smooth it out, if you’re particular like that. \u00a0I just used the back of the spoon I used for mixing. \u00a0Let this cool and firm up a bit until you can easily cut it. \u00a0Cut in squares or diagonally in diamonds, if you like.<\/p>\n

\"Besan<\/p>\n

Optionally, for garnish, you can add silver varak (put the sheets on before cutting the mithai) or almond slivers. \u00a0We wanted to be considerate of any potential food sensitivities of our guests, so for Eid, we decorated our mithai with these lovely Eid Mubarak cake toppers<\/a> from Sweet Fajr<\/a>.<\/p>\n

\"Besan<\/p>\n

Besan Ki Mithai: A Few Notes on the Process<\/h2>\n

By malai<\/em>, I am referring to the thick cream that comes from raw milk after boiling and cooling in the fridge. \u00a0If you don’t have access to malai<\/em>, use any thickened cream or even heavy cream. \u00a0The thicker your cream, the softer and chewier your mithai will be. \u00a0(And yes, I know, I had you guys on the Ramadan Weight Loss Diet Plan<\/a> and now I’m telling you to cook with heavy cream. \u00a0But like I mentioned in that post, it’s all about moderation! \u00a0So you can have your besan ki mithai<\/em> and eat it too…just not everyday.<\/p>\n

As for the cardamom, I realize that it can be expensive, which is why we put in the khewra substitution. \u00a0We used the khewra in the besan ki mithai<\/em> for Eid because some members of our family are picky about cardamom. \u00a0If you do opt for khewra,\u00a0please note that there is a very big difference between khewra<\/em> ESSENCE and\u00a0khewra<\/em> WATER. \u00a0We use SAC brand khewra<\/em> essence which is very<\/em>\u00a0concentrated, so we only used 2-3 drops for the entire batch. \u00a0If you are using any other brand, I’d say start with a drop or two and work your way up. \u00a0We switched to a different brand for the second batch and it ended up being way<\/em>\u00a0too strong.<\/p>\n

You can use khewra\u00a0<\/em>water for this, but it is\u00a0less concentrated, so you would need to use more of it. \u00a0Since I don’t have access to it here in Islamabad, I can’t advise you on how much you should use.<\/p>\n

Serving and Storing Besan Ki Mithai<\/h2>\n

\"Besan<\/p>\n

Besan ki Mithai<\/em> is best served fresh as soon as it hits room temperature. \u00a0The pieces stay soft and slightly chewy that way. \u00a0If you plan on making ahead, or just want to save the leftovers, refrigerate\u00a0in an air tight container. \u00a0It might not be strictly necessary, but since these are made from cream, it’s better to stay on the safe side. \u00a0Store it in the fridge, especially these days when it’s super<\/em>\u00a0hot outside.<\/p>\n

And that’s all for this recipe! \u00a0Hope you guys make and enjoy the besan ki mithai<\/em>. \u00a0If you do, please let me know in the comments below, or take a picture and tag me on Instagram @BeckyKeepsHouse<\/a>.<\/p>\n

What are your Eid traditions?<\/p>\n

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\"Besan<\/div>\n\t\t
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5<\/span> from 1<\/span> vote<\/div><\/div>\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Besan Ki Mithai<\/h2>\n\t
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Besan ki Mithai is an irresistible Pakistani sweet made from semolina and gram flour. Easy to make and perfect for tea parties, family gatherings and Eid! 
<\/p>\t<\/div>\n\t

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\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert, Tea Time\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tPakistani\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 5<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 20<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 25<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 12<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Author<\/span> Becky Keeps House<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tsemolina<\/span>\n\t\t\t\t\t\t\t\t\t\t(Suji)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tgram flour<\/span>\n\t\t\t\t\t\t\t\t\t\t(Besan)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tthick cream<\/span>\n\t\t\t\t\t\t\t\t\t\t(Malai)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tcardamom powder<\/span>\n\t\t\t\t\t\t\t\t\t\t(substitute with a few drops of khewra essence)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
    \n\t\t

    Instructions<\/h3>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t

      Grease a large cookie sheet and set aside for later.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    2. \n\t\t\t\t\t\t\t\t\t\t

      Combine two cups of semolina and one cup of gram flour in a medium sized pot. Place over low heat and lightly toast until the color changes slightly towards a golden brown.   You should be able to smell the aroma of the semolina.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    3. \n\t\t\t\t\t\t\t\t\t\t

      While your dry ingredients are toasting, combine two cups of thick cream, two cups of sugar and 1\/4 tsp of cardamom powder in a saucepan. Put this on a low flame, stirring until the mixture comes to a boil and the sugar dissolves completely.
      <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    4. \n\t\t\t\t\t\t\t\t\t\t

      When the cream and sugar mixture has boiled until the sugar has dissolved completely, pour it into the dry ingredients. Quickly, but thoroughly combine the wet and dry ingredients together.  Pour this mixture onto the greased cookie sheet and spread evenly. Use a greased spatula to smooth it out.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    5. \n\t\t\t\t\t\t\t\t\t\t

      Allow to cool and firm up a bit until you can easily cut it. Cut in squares or diagonally in diamonds.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t

      \n\t\t

      Recipe Notes<\/h3>\n\t\t

      Optionally, you can garnish with silver varak or almond slivers. \u00a0Put these on while mithai is still soft.<\/p>\n

      Use malai, if you have it. \u00a0If not, you can use store bought cream.<\/p>\n

      If using, add only 1-2 drops of khewra essence because it can be very strong. \u00a0If using khewra water, use as per taste.<\/p>\n

      Best served at room temperature. \u00a0To store, put in an airtight container in the fridge.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      My mom and I made besan ki mithai for Eid-ul-Fitr this year, and it was a great hit with our guests. \u00a0The adults loved it, the kids loved it, and even the most health conscious members of our family were grabbing an extra serving. \u00a0The funny thing is that it wasn’t at all what I had planned for this Eid and almost didn’t happen.<\/p>\n","protected":false},"author":1,"featured_media":376,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","spay_email":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[126,299,211,63,26,424],"tags":[127,128,108,257,250,120],"yoast_head":"\nBesan ki Mithai (Gram Flour Sweetmeats) | Becky Keeps House<\/title>\n<meta name=\"description\" content=\"Besan ki Mithai is an irresistible Pakistani sweet made from semolina and gram flour. 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