Dry-Roasted Besan Chikki with Cardamom

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Crunchy roasted chickpea flour brittle sweetened with jaggery and infused with fragrant cardamom. This Indian-inspired recipe, ready in about 35 minutes, layers besan (chickpea flour), ghee, jaggery, grated into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup besan (chickpea flour)
• 3 tbsp ghee
• 3/4 cup jaggery, grated
• 1/2 tsp cardamom powder
• 1/4 cup water
• 1/4 cup chopped pistachios

Instructions

1. Step 1: Heat 3 tbsp ghee in a heavy pan over medium heat. Add 1 cup besan and roast, stirring continuously for 8-10 minutes until the flour turns golden brown and emits a nutty aroma.
2. Step 2: In a separate saucepan, combine 3/4 cup grated jaggery and 1/4 cup water. Heat over medium flame until jaggery melts completely and syrup reaches a soft ball stage (235°F or when a drop in cold water forms a soft ball).
3. Step 3: Quickly add the hot jaggery syrup to the roasted besan and stir vigorously to combine evenly.
4. Step 4: Stir in 1/2 tsp cardamom powder and 1/4 cup chopped pistachios, mixing well.
5. Step 5: Immediately transfer the mixture onto a greased flat surface or parchment paper and roll out evenly with a greased rolling pin to about 1/4 inch thickness.
6. Step 6: Allow to cool slightly, then cut into desired shapes before it hardens completely. Let cool fully and store in an airtight container.