Kahje

Besan Sticks coated with Jaggery - "Goiche Khaje"







Ingredients:
Besan - 1 and 3/4 cups
Salt - pinch
Baking soda - 1/8 tsp
Oil - for deep frying

Ginger - grated finely, 2 tbsp or less
Red chili powder - 1 tsp (Optional)
Jaggery - grated or cut into small pieces - 1 Kg
Grated dry coconut - 1tsp (Optional)
White sesame seeds(Til)- 3 tsp


Method:
Making the besan sticks :

• Mix besan, salt and baking soda and make a dough using little water. Knead well. The dough should be like roti/chapati dough. Make 2-4 balls.
• Heat oil for deep frying the besan sticks.
• Using a murukku/chakri press, drop finger sized sticks into the oil and fry till light brown. You may use the star or round shape.
• Drain and set aside on a paper towel.
• Allow to cool to room temperature and store in a air tight container

Making the Jaggery syrup:

• Add jaggery and red chili powder along with 2-3 tsp water to a thick bottom pan
• Cook on medium heat till the jaggery melts. Keep stirring till it starts to foam.
• Test the consistency. Put a few drops in cold water. Pick them with your fingers and roll into a ball. Keep this boll on a plate. It should not spread and should retain its shape even if the plate is tilted. Another way of checking the consistency is to check the syrup stuck to the back of the ladle. It should be the consistency of honey.
• Stir and cook till you get the desired consistency. Add ginger, coconut and 1 tsp til and mix well. Allow the syrup to cool for few.

Mixing besan sticks and syrup:

• Keep the besan sticks in a big bowl. Pour syrup over the sticks
• Mix well till all the sticks are properly coated with the syrup. The syrup gets thicker as it cools down.
• Keep mixing for about 5 minutes and then sprinkle the remaining 2 tsp til over the jaggery coated sticks.
• Allow to cool for 30 mins and separate the sticks. After 6-8 hours, store in air tight container.