Rajasthani Besan Chakki Recipe with A2 Ghee (Besan Barfi)
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By the Faimly Farm Team · Prep 10 min · Cook 30 min · Makes about 16 pieces · A Rajasthani classic
Besan Chakki (also called Mohanthal's Rajasthani cousin or besan barfi) is a traditional Rajasthani sweet — gram flour roasted slowly in generous pure ghee, sweetened with sugar syrup, and set into rich, grainy squares. A wedding and festival staple, it is all about the patient ghee-roasting of the besan. Here is how.
Ingredients
- 2 cups gram flour (besan), preferably coarse (ladoo besan)
- 3/4 cup A2 ghee
- 2 tbsp milk (to crumble the besan)
- 1.25 cups sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- Sliced almonds and pistachios, to garnish
Method
1. Crumble the besan: rub 2 tbsp ghee and the milk into the besan, rest a few minutes, then sieve — this creates the grainy texture chakki is known for.
2. Roast in ghee: heat the remaining A2 ghee and roast the besan on low, stirring constantly, until deep golden, aromatic, and the ghee begins to separate (15-20 minutes). This is the crucial step.
3. Make one-string syrup: heat the sugar and water to a one-string consistency.
4. Combine: turn off the heat under the besan, add the syrup and cardamom, and mix quickly and thoroughly as it thickens.
5. Set: pour into a greased tray, smooth the top, garnish with nuts, and let it set before cutting into squares.
Why Ghee Defines Besan Chakki
Like its cousins across western India, besan chakki is essentially besan and ghee. The slow ghee-roasting of the gram flour builds the deep nutty flavour and the grainy, fudgy set. Generous pure A2 ghee is the difference between a flat sweet and a memorable one.
The Faimly Farm Tip
Roast the besan patiently in generous pure A2 ghee. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our Desi Danedar A2 Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is besan chakki?
Besan chakki is a traditional Rajasthani sweet of gram flour roasted in ghee, bound with sugar syrup, and set into grainy squares, similar to besan barfi.
How is it different from churma?
Churma is crushed ghee-fried wheat balls sweetened with jaggery or sugar; besan chakki is a set besan-and-ghee sweet — different base and texture.
Why crumble the besan with ghee and milk?
This step (like in mohanthal) creates the signature grainy, fudgy texture.
Why roast the besan slowly?
Slow ghee-roasting develops the nutty flavour and prevents a raw taste; rushing it ruins the chakki.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic flavour.
Conclusion
Besan Chakki is Rajasthan's rich, grainy ghee-sweet — patient roasting rewarded with melt-in-the-mouth squares. Take your time with the roast and the syrup, use generous pure A2 ghee, and you will have a festive sweet that keeps beautifully and impresses every time.
Set rich besan chakki. Explore our A2 Ghee collection, try Desi Danedar A2 Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
