Chakri (Indian Sweet)

चाकरी · Chakri

Ingredients8

• Gram flour (besan)200 g
• Ghee100 g
• Powdered sugar150 g
• Cardamom powder1 tsp
• Almonds, chopped30 g
• Pistachios, chopped30 g
• Water2 tbsp
• Oil for deep‑frying500 ml

Method

1. Heat a heavy pan on low and dry‑roast the gram flour, stirring continuously, until it turns golden and emits a nutty aroma (about 8‑10 minutes).
2. Add the ghee to the roasted flour, continue stirring and cook for another 5 minutes until the mixture becomes glossy and slightly thickens.
3. Remove from heat, let the mixture cool slightly, then stir in powdered sugar, cardamom powder, chopped almonds and pistachios until evenly combined.
4. While the mixture is still warm, shape small portions into round discs or spirals using greased hands; set aside on a tray.
5. Heat oil in a deep pan to 180 °C (350 °F) and deep‑fry the shaped chakris until golden brown and crisp (2‑3 minutes).
6. Drain on paper towels, then immediately dip each fried chakri in a thin sugar syrup made by dissolving the water with a little extra sugar, and let it coat before serving.