Authentic Atta Besan Recipe – Traditional Indian Sweet Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Atta Besan Recipe – Traditional Indian Sweet Snack

Introduction

Oh, this Atta Besan! It’s a sweet little piece of my childhood. I remember my dadi (grandmother) making this every Diwali, the aroma of ghee and cardamom filling the entire house. It’s a simple recipe, but the flavour is just… comforting. This isn’t just a sweet; it’s a hug in a bite! I’m so excited to share this traditional Indian sweet snack recipe with you. It’s surprisingly easy to make, and I promise, it’ll become a family favourite in no time.

Why You’ll Love This Recipe

This Atta Besan is perfect for so many reasons! It’s a delightful combination of textures – slightly crumbly, yet melt-in-your-mouth. It’s not overly sweet, making it a great treat with your evening chai. Plus, it stays fresh for ages, so it’s perfect for making ahead of time for festivals or gatherings. And honestly, who doesn’t love a little bit of ghee-soaked goodness?

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup atta (wheat flour) – about 100g
• 1 cup besan (chickpea flour) – about 100g
• 1 cup ghee – about 225g
• 3 tbsp rava (semolina) – about 30g
• Pinch of saffron food colour
• 1 cup powdered sugar – about 120g
• ?? tsp cardamom powder – about 1/2 tsp (adjust to taste)
• 2 tbsp chopped nuts – about 15g (almonds, pistachios, cashews work beautifully!)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Atta (Wheat Flour) – Regional Variations & Nutritional Benefits

Atta, or whole wheat flour, is the heart of many Indian breads and sweets. Different regions in India use different types of atta – some finer, some coarser. I prefer a medium-ground atta for this recipe. It gives a lovely texture. Plus, atta is a good source of fibre and complex carbohydrates!

Besan (Chickpea Flour) – Exploring Different Types

Besan adds a lovely nutty flavour and helps bind everything together. You can find different grades of besan. Look for a bright yellow colour, which indicates freshness.

Ghee – The Importance of Quality & Clarified Butter vs. Regular Butter

Ghee is essential here. It’s what gives this sweet its rich flavour and aroma. Don’t skimp on quality! Homemade ghee is best, but good quality store-bought ghee works too. Clarified butter can be used as a substitute, but it won’t have the same depth of flavour as ghee. Regular butter isn’t recommended, as the milk solids will burn.

Rava (Semolina) – Fine vs. Coarse Varieties

Rava, or semolina, adds a lovely slightly grainy texture. I use fine rava for this recipe, but you can use medium rava if that’s what you have. Just be aware it might slightly alter the texture.

Saffron Food Colour – Natural Alternatives & Colour Intensity

A pinch of saffron food colour gives it that beautiful golden hue. If you prefer natural alternatives, you can use turmeric powder (a tiny pinch!) or a few strands of saffron soaked in warm milk. Remember, natural colours will be more subtle.

Cardamom Powder – Freshly Ground vs. Store-Bought

Cardamom is a must! Freshly ground cardamom has the most intense flavour. If you’re using store-bought, make sure it’s relatively fresh. You can tell by the aroma – it should be strong and fragrant.

Chopped Nuts – Traditional Choices & Allergy Considerations

Traditionally, almonds, pistachios, and cashews are used. Feel free to experiment with your favourites! If you have nut allergies, you can skip the nuts or use seeds instead (see the variations section).

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large kadai (wok), dry roast the atta and besan over medium heat for about 5 minutes. Stir constantly to prevent burning. You’ll know it’s ready when it becomes fragrant.
2. Add the ghee to the kadai and reduce the heat to low. Roast the flour mixture in the ghee for another 5-7 minutes, stirring continuously. This is where the magic happens!
3. Add the rava and saffron food colour. Continue roasting until the mixture turns a beautiful golden brown and the ghee starts to separate from the flour. This takes about 3-5 minutes.
4. Remove the kadai from the heat and let the mixture cool slightly. Then, add the powdered sugar and cardamom powder. Mix everything thoroughly until well combined.
5. Stir in the chopped nuts.
6. Grease a tray (I use a square or rectangular one) with a little ghee. Pour the mixture into the tray and press it down evenly. Garnish with a few extra chopped nuts.
7. Let it set for at least 2-3 hours, or even overnight, before cutting into squares or diamond shapes.

Expert Tips

A few little things that’ll take your Atta Besan to the next level:

• Achieving the Perfect Golden Brown Colour: Don’t rush the roasting process! Low and slow is key. Keep stirring to prevent burning.
• Preventing the Mixture from Sticking to the Kadai: Use a heavy-bottomed kadai. This helps distribute the heat evenly and prevents sticking.
• Ensuring Even Distribution of Ghee: Stir, stir, stir! Seriously, constant stirring is crucial.
• Proper Cooling & Setting Time: Don’t be tempted to cut it too soon! It needs time to firm up.
• Cutting Techniques for Neat Shapes: Use a sharp knife and wipe it clean after each cut for neat, clean edges.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation – Substituting Ghee: You can substitute the ghee with coconut oil or a vegan butter alternative. The flavour will be slightly different, but still delicious!
• Gluten-Free Adaptation – Flour Alternatives: Use a gluten-free flour blend in place of the atta. You might need to adjust the amount of ghee slightly.
• Spice Level – Adding a Hint of Spice (e.g., nutmeg): A tiny pinch of nutmeg or a dash of cinnamon can add a lovely warmth.
• Festival Adaptations – Diwali, Holi, or Special Occasions: My aunt always adds a sprinkle of edible silver leaf (varak) for Diwali – it looks so festive!
• Nut-Free Variation – Seed Alternatives: Use sunflower seeds, pumpkin seeds, or sesame seeds instead of nuts.

Serving Suggestions

This Atta Besan is delicious on its own with a cup of chai. It’s also lovely served with a glass of cold milk. My kids love it as an after-school snack!

Storage Instructions

Store in an airtight container at room temperature for up to a month. It actually gets better with time!

FAQs

Let’s answer some common questions:

What is the shelf life of this Atta Besan?

It stays fresh for up to a month when stored in an airtight container.

Can I make this recipe ahead of time?

Absolutely! You can make it a day or two in advance. It actually benefits from sitting overnight.

What type of nuts are traditionally used in this recipe?

Almonds, pistachios, and cashews are the most common choices.

Can I use a different type of oil instead of ghee?

While you can, ghee really is the key to the flavour. Clarified butter is the closest substitute.

How can I adjust the sweetness level of this recipe?

Reduce or increase the amount of powdered sugar to your liking.

Is it possible to make this recipe without food colouring?

Yes! You can use a tiny pinch of turmeric powder or saffron soaked in warm milk for a natural golden colour.