Besan Granulated Kadah
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A traditional Punjabi sweet dish made from fine gram flour (besan) prepared into a granular batter, cooked with desi ghee, milk, sugar syrup, and garnished with almonds and cashews. The dish has a rich, fragrant aroma and a sticky, grainy texture.
00:20:00 total
Serves 4
medium
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Ingredients
- fine gram flour (besan) - 1 cup (used to make the granular batter and for frying)
- semolina (fine) - 2 teaspoons (added to the batter for texture)
- desi ghee - half bowl + 2 teaspoons (half bowl used for mixing in batter and frying, 2 teaspoons added initially to batter)
- boiled milk - half bowl (used in batter and added later while cooking)
- sugar - half cup (dissolved in water to make sugar syrup)
- water - 1.5 cups (used to dissolve sugar)
- saffron threads - 8 to 10 threads (for color and flavor; food coloring can be used as an alternative)
- almonds - 8 to 10 (crushed and added to the dish)
- cashews - 8 to 10 (crushed and added to the dish)
Instructions
- Prepare the granular batter: In a pan, add 1 cup of fine gram flour, 2 teaspoons of fine semolina, 2 teaspoons of desi ghee, and half a bowl of boiled milk with 2 spoons. Mix all ingredients well by hand to form a grainy batter. Sift the batter to achieve a granular texture.
- Prepare sugar syrup: Dissolve half a cup of sugar in 1.5 cups of water. Add 8 to 10 saffron threads or food coloring for color. Cook the syrup on high heat for about 2 minutes until it becomes slightly sticky and glossy. Turn off the heat and set aside.
- Roast the gram flour: In a frying pan, heat the remaining desi ghee (about half a bowl) on medium-low heat. Add the sifted gram flour batter and roast it for 7-8 minutes, stirring constantly. The gram flour will thin out, swell, and release ghee, changing color and emitting a fragrant aroma.
- Add nuts and milk: Add the crushed almonds and cashews to the roasted gram flour. Then add the remaining boiled milk. Stir quickly on low heat to prevent lumps and allow the mixture to crackle and thicken.
- Cook the kadah: Cook the mixture on medium heat for 5-6 minutes, stirring continuously until the pan starts releasing ghee on the sides and the kadah attains a sticky, grainy texture.
- Garnish and serve: Top the kadah with some chopped almonds. Serve warm.
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