Authentic Besan Karupatti Recipe – Traditional Indian Sweet

Last Updated on 5 months ago by Neha Deshmukh

Authentic Besan Karupatti Recipe – Traditional Indian Sweet

Hey everyone! Today, I’m so excited to share a recipe that’s been a part of my family for generations – Besan Karupatti. It’s a simple, yet incredibly flavorful Indian sweet, and honestly, it just tastes like home. I remember my grandmother making this every Diwali, and the aroma would fill the entire house. It’s a little bit of effort, but trust me, the reward is so worth it.

Why You’ll Love This Recipe

This Besan Karupatti isn’t just delicious; it’s special. It’s a beautiful blend of nutty gram flour and the rich, complex sweetness of palm jaggery. It’s a comforting treat that’s perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai. Plus, it’s a fantastic way to experience a truly traditional Indian flavor!

Ingredients

Here’s what you’ll need to make this delightful sweet:

• 1 cup besan (gram flour) – about 180g
• 1.5 cup karupatti (palm jaggery) – about 300g
• 0.5 cup refined oil – about 120ml
• 0.5 cup ghee – about 115g

Ingredient Notes

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

Karupatti (Palm Jaggery): A Deep Dive into its Flavor & Benefits

Karupatti, or palm jaggery, is the star of the show. It’s unrefined sugar made from palm sap, and it has a wonderfully smoky, caramel-like flavor that’s completely different from regular sugar. It’s also packed with minerals! You can usually find it in Indian grocery stores. If you absolutely can’t find it, you can substitute with dark brown sugar, but the flavor won’t be quite the same.

Besan (Gram Flour): Choosing the Right Type

Besan, or gram flour, is made from ground chickpeas. Look for a fine, pale yellow besan for the best texture. Avoid anything that looks grainy or has a strong smell.

Oil Selection: Traditional vs. Modern Options

Traditionally, this recipe used mustard oil, which adds a lovely pungent note. However, I usually use refined oil (like vegetable or sunflower oil) as it’s more neutral and accessible. Feel free to experiment!

Ghee: The Importance of Quality

Ghee, clarified butter, is essential for that rich, decadent flavor. Use a good quality ghee – the better the ghee, the better the karupatti will taste. Homemade is always best if you have the time!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to roast the besan. Sieve the gram flour and then dry roast it in a pan over medium heat for 2-3 minutes. Keep stirring constantly to prevent burning! This step is crucial for removing the raw smell of the besan.
2. Now, take the roasted besan off the heat and let it cool slightly. Add the oil and mix well to form a smooth paste. Set this aside.
3. Time for the jaggery! Dissolve the palm jaggery in water. Strain it to remove any impurities, then boil it until it reaches the one-string consistency. (More on that in the FAQs!).
4. Here comes the fun part! Slowly pour the hot jaggery syrup into the besan paste, stirring constantly. This is where your arm gets a workout!
5. Now, gradually add the melted ghee while continuing to stir. Don’t stop stirring! This ensures everything blends beautifully and prevents sticking.
6. Keep cooking and stirring until the mixture thickens and reaches the consistency of thick idli batter. It should coat the back of a spoon nicely.
7. Grease a tray (I like to use a square or rectangular one) and pour the mixture into it. Let it set for about 15 minutes.
8. Once set, cut into squares and serve at room temperature. Enjoy!

Expert Tips

A few little things that can make a big difference:

• Achieving the Perfect Consistency: The mixture should be thick enough to hold its shape but still soft. If it’s too runny, cook it a little longer.
• Preventing Sticking & Burning: Constant stirring is your best friend! Use a heavy-bottomed pan to distribute heat evenly.
• Roasting Besan for Optimal Flavor: Don’t skip the roasting step! It really enhances the flavor of the besan and removes any raw taste.
• Working with Karupatti – Troubleshooting: Palm jaggery can sometimes have impurities. Straining it is essential for a smooth texture.

Variations

Want to put your own spin on things? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with a vegan butter alternative.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Optional – Cardamom/Elachi): Add a pinch of cardamom powder (elachi) for a warm, aromatic flavor. My mom always added a little, and it’s lovely.
• Festival Adaptations (Diwali, Pongal): During Diwali, I like to shape the karupatti into small diamond shapes. For Pongal, it’s traditionally served as is.

Serving Suggestions

Besan Karupatti is delicious on its own, but it’s also lovely with a cup of hot chai or a glass of cold milk. It’s a perfect sweet treat after a meal or as a festive offering.

Storage Instructions

Store the Besan Karupatti in an airtight container at room temperature for up to a week. It tends to get a little softer over time, but it still tastes delicious!

FAQs

Let’s answer some common questions:

What is Karupatti and can I substitute it?

Karupatti is unrefined palm jaggery, known for its smoky sweetness. While dark brown sugar can be used as a substitute, the flavor profile will differ.

How do I know when the jaggery syrup has reached one-string consistency?

Take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken string when you pull them apart, it’s ready!

Can I make this recipe with a different type of flour?

While besan is traditional, you could experiment with other flours, but the texture and flavor will change.

Why is roasting the besan important?

Roasting removes the raw smell of the besan and enhances its nutty flavor.

How long does this sweet stay fresh?

It stays fresh for up to a week when stored in an airtight container at room temperature.

What is the best way to cut the Besan Karupatti into neat squares?

Grease your knife lightly with ghee before cutting. This will prevent sticking and give you clean squares.

I really hope you enjoy making this Besan Karupatti as much as my family and I do. It’s a little piece of tradition that I’m so happy to share with you all! Let me know how it turns out in the comments below. Happy cooking!