Here’s A Simple Recipe To Make Irish Cream Liqueur Dilkasar This Festive Season
Dilkasar, a traditional sweet with origins in Rajasthan is one of the most popular desserts prepared during the festive season. Also known as mohanthaal or besan ki burfi, it can be concocted at home by blending toasted gram flour and khoya or mawa with ghee and sugar syrup. Mohanthaal resting on a round platter, cut into small, square chunks is a tasty burfi which emanates the sweetness of sugar, the density of the khoya, the toastiness of besan flour and the aroma of cardamom.
To this classic recipe, Chef Shreya Agarwala adds a dash of Baileys or any other Irish cream liqueur thus putting an imaginative touch to a traditional dessert. The chef crafts an interesting fusion of the flavours of her favourite childhood mithai with the silky texture of Baileys or any other Irish cream liqueur.
Read on below for an easy recipe to make Dilkasar for guests this festive season:
Ingredients:
For Besan Mix
1 cup besan flour
1.5 tablespoon milk
1.5 tablespoon clarified butter or ghee
For the mohanthaal or dilkasar
¼ cup ghee
2 tablespoon milk
2 tablespoon Baileys or any other Irish cream liqueur
For Sugar Syrup
½ cup sugar
¼ cup water
2 tablespoon Baileys or any other Irish cream liqueur
½ teaspoon cardamom powder
Pinch of saffron
Silver leaf and crushed roasted pistachios for garnish
Method:
Begin by heating 1.5 tablespoon milk and mix it with 1.5 tablespoon clarified butter or ghee. In a bowl, add the besan flour and stir in the milk and ghee mixture. After 15 minutes, blitz the cooled mixture into a fine powder with one second intervals in between.
Next, add ¼ cup ghee to a pan on low flame and allow it to heat. To this, add the besan mix. Stir on medium heat consistently to ensure the mixture is lump free. Cook for 10-12 minutes on low flame till the mixture releases an aroma and changes into a biscuit colour.
Now, stir in 2 tablespoon milk and 2 tablespoon Baileys or any other Irish cream liqueur. Keep stirring after taking off the heat for 2 minutes as the mixture turns slightly thick and brown.
For the sugar syrup, take ½ cup sugar and add ¼ cup water. Set this to boil and add 2 tablespoon Baileys or any other Irish cream liqueur, ½ teaspoon cardamom powder and a pinch of saffron. Heat until the syrup thickens to a one-string consistency. Add the besan mix to the syrup and stir until all ingredients are integrated.
Put the dilkasar on a plate and garnish with silver foil and crushed roasted pistachios. Cut into squares before serving.
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Dilkasar will carry a mix of sweet, toasty and creamy notes that are suitable as a dessert offering for the festive season. Prepare this ahead of a luncheon and serve as a sweet treat accompanying a tasty meal.
Drink Responsibly. This communication is for audiences above the age of 25.
