Baisin ki Tukriyan

Baisin ki Tukriyan Recipe - Authentic Pakistani Dessert

Region / culture: Pakistan | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Baisin ki Tukriyan is a traditional South Asian sweet treat that combines the rich flavors of gram flour (besan), nuts, and spices. This delicacy is known for its unique texture and aromatic taste, making it a favorite during festivals, celebrations, and as a special treat for guests. The recipe involves roasting gram flour in ghee until it reaches a golden brown color, then mixing it with sugar, nuts, and cardamom to create a dense, flavorful sweet that is both satisfying and indulgent.

History

The origins of Baisin ki Tukriyan can be traced back to the royal kitchens of the Mughal Empire, where chefs experimented with various ingredients to create exquisite desserts for the royal family. Over time, the recipe spread across the Indian subcontinent, with each region adding its own twist to the traditional recipe. Today, Baisin ki Tukriyan is enjoyed by people of all ages and backgrounds, and it continues to be a symbol of hospitality and celebration in South Asian culture.

Ingredients

500 g of besan (gram flour)
250 g of icing sugar
250 g of ghee
100 g of blanched almonds, roughly chopped
100 g of cashew nuts, roughly chopped
50 g of unsalted pistachio nuts, roughly chopped
seeds from 8 green cardamoms
0.5 tsp of ground cardamom
4 – 5 silver leaves (optional)

How to prepare

Heat ghee in a heavy-based pan over low heat.
Add cardamom seeds and besan.
Stirring constantly, fry for about 0.5 an hour or until it turns brown in color.
Add the sugar, almonds, cashew nuts, pistachios, and ground cardamom.
Mix well and cook for 10 more minutes, stirring frequently.
Spread the mixture evenly in a tray and let it cool completely for several hours or preferably overnight.
Cut into squares or diamonds.
If desired, decorate with silver leaf and chopped nuts.
Store in an airtight container.
Serve with green tea.

Variations

1. Vegan Baisin ki Tukriyan: Substitute ghee with coconut oil and use vegan sugar.
2. Chocolate Baisin ki Tukriyan: Add cocoa powder to the gram flour mixture for a chocolate twist.
3. Nut-Free Baisin ki Tukriyan: Omit the nuts and add dried fruits like raisins or dates for a nut-free version.

Cooking Tips & Tricks

1. Use a heavy-based pan to ensure even heat distribution and prevent the gram flour from burning.

2. Constant stirring is crucial to achieve the perfect color and texture of the roasted gram flour.

3. Roast the gram flour on low heat to avoid burning and to ensure it cooks thoroughly.

4. Allow the mixture to cool completely before cutting into shapes to prevent it from crumbling.

5. Decorate with silver leaf and chopped nuts for an elegant presentation.

Serving Suggestions

Baisin ki Tukriyan is best served with a cup of green tea or a glass of milk. The bitterness of the tea or the creaminess of the milk complements the sweetness and richness of the dessert perfectly.

Cooking Techniques

The key cooking technique in making Baisin ki Tukriyan is the slow roasting of gram flour in ghee. This process requires patience and constant stirring to achieve the perfect texture and flavor.

Ingredient Substitutions

1. Almond flour can be used instead of gram flour for a different flavor.

2. Coconut sugar or jaggery can replace icing sugar for a healthier alternative.

3. Clarified butter (ghee) can be substituted with unsalted butter or coconut oil.

Make Ahead Tips

Baisin ki Tukriyan can be made ahead of time and stored in an airtight container for up to a week. This makes it a convenient option for entertaining or for enjoying as a treat throughout the week.

Presentation Ideas

Serve Baisin ki Tukriyan on a decorative platter, garnished with additional chopped nuts and silver leaf. For a festive touch, serve each piece in a small cupcake liner.

Pairing Recommendations

Pair Baisin ki Tukriyan with a strong, aromatic tea such as masala chai or a light, floral tea like jasmine to balance the richness of the dessert.

Storage and Reheating Instructions

Store Baisin ki Tukriyan in an airtight container at room temperature for up to a week. If the dessert becomes too hard, gently warm it in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

A single serving of Baisin ki Tukriyan contains approximately 350 calories. The calories come from a combination of carbohydrates, fats, and proteins, making it a high-energy treat.

Carbohydrates

A serving of Baisin ki Tukriyan contains approximately 45 grams of carbohydrates, primarily from the gram flour and sugar. The carbohydrates provide energy, making this sweet treat a quick source of energy.

Fats

Each serving of Baisin ki Tukriyan contains about 20 grams of fats, mainly from ghee and nuts. These healthy fats contribute to the richness and mouthfeel of the dessert.

Proteins

Baisin ki Tukriyan provides around 8 grams of protein per serving, thanks to the gram flour and nuts. Protein is essential for building and repairing tissues, making this dessert not only delicious but also nutritious.

Vitamins and minerals

This dessert is a good source of vitamins and minerals, including vitamin E from the nuts and various B vitamins from the gram flour. It also contains minerals such as magnesium, potassium, and zinc, contributing to overall health.

Alergens

Baisin ki Tukriyan contains common allergens such as nuts and dairy (ghee). Individuals with allergies to these ingredients should avoid this dessert or seek alternative ingredients.

Summary

Overall, Baisin ki Tukriyan is a rich, indulgent dessert that offers a balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, due to its high calorie and sugar content, it should be enjoyed in moderation.

Summary

Baisin ki Tukriyan is a traditional South Asian dessert that offers a rich blend of flavors and textures. Made with gram flour, nuts, and spices, it is a treat that celebrates the art of cooking and the joy of sharing. With its deep roots in history and its adaptability to modern tastes, Baisin ki Tukriyan continues to be a beloved dessert for special occasions and everyday indulgence.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter day, and I was visiting my friend Sarah's house. She had just come back from a trip to Pakistan, and she was eager to show me all the new recipes she had learned.

As soon as I walked into her kitchen, I could smell the delicious aroma of spices wafting through the air. Sarah had a big smile on her face as she handed me a plate of Baisin ki Tukriyan, a traditional Pakistani dessert made with gram flour, ghee, sugar, and almonds.

I took a bite and was instantly transported to a world of rich flavors and textures. The sweetness of the sugar mixed perfectly with the nuttiness of the gram flour, and the crunch of the almonds added the perfect touch of texture.

I begged Sarah for the recipe, and she laughed and told me that she had learned it from her grandmother when she was a little girl. She said that her grandmother used to make Baisin ki Tukriyan for special occasions, and it was always a hit with everyone who tried it.

I knew that I had to learn how to make this delicious dessert myself, so Sarah graciously agreed to teach me. We spent the afternoon in her kitchen, mixing and stirring, laughing and chatting, as we recreated the recipe together.

As the dessert baked in the oven, filling the kitchen with its mouthwatering scent, Sarah shared with me the story of how her grandmother had learned to make Baisin ki Tukriyan. She told me that her grandmother had grown up in a small village in Pakistan, where she had learned the art of cooking from her own mother.

Sarah's grandmother had always been passionate about food and cooking, and she had spent hours in the kitchen, experimenting with different ingredients and flavors. She had a natural talent for creating delicious dishes, and her Baisin ki Tukriyan was famous throughout the village.

When Sarah's grandmother got married and moved to a new town, she brought her love of cooking with her. She continued to perfect her recipes, and soon her Baisin ki Tukriyan became a favorite among her new neighbors as well.

Years passed, and Sarah's grandmother passed down the recipe to her daughter, who then passed it down to Sarah. And now, Sarah was passing it down to me.

As we sat down to enjoy our freshly baked Baisin ki Tukriyan, I felt a sense of connection to Sarah's family and to the generations of women who had come before us. I knew that this recipe would become a treasured part of my own cooking repertoire, just as it had been for Sarah and her family.

From that day on, I made Baisin ki Tukriyan regularly, sharing it with my friends and family, and always thinking of Sarah and her grandmother as I mixed the ingredients together. The recipe had become more than just a dessert to me – it was a symbol of tradition, of family, and of the love and joy that can be found in a simple plate of food.

And every time I took a bite of the sweet, nutty dessert, I was reminded of that cold winter day in Sarah's kitchen, where I had first fallen in love with Baisin ki Tukriyan.