Mr. SACHIN (BCT&CA 5TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at him culinary arts. IIHMCA has selected him as the Chef of the Day.


  • 350gms   Sugar
  • 350 ml     Water
  • 400 gms   Besan 
  • 400 gms   Vanaspati ghee
  • 15 gms   Sugar ( for sprinkling on top)




  1. Sift the besan and keep ready.
  2. Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil.
  3. Cook till it reaches a one-thread consistency.
  4. Add a ladle of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.
  5. The besan sugar mixture should boil well till thick bubbles start forming.
  6. Heat the ghee to a piping hot stage.
  7. Add the ghee, all at the same time till all of it is used.
  8. The colour and texture will change by now. It will get more brown and crumbly and bubbles start forming. Set in a thali, patting to level.
  9. Sprinkle the sugar on top and let it settle well.
  10. Do not remove ghee that may float on top, pat it back. Cool, cut and serve.