Urad Dal Chakki

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 750 gms - Urad dal dry (soak 5-6 hours)
  • 1 kg - Sugar
  • 500 gms - Almonds crushed fine
  • 1 cup - Coconut grated fine (desiccated)
  • 1/4 cup - coriander seed kernels crushed coarsely (dhana kuli)
  • 1/2 cup - edible gum crystals finely crushed
  • 200 gms - Khoya
  • 2 tsp - Cardamom powder
  • 1/2 tsp - Saffron flakes
  • 1/2 cup - wheat flour
  • 500 gms - Ghee approx.

How to Make Urad Dal Chakki

  • Crush saffron in 1 tbsp warm milk till blended.
  • Wash and grind dal very fine, using as little water as possible.
  • Heat a large heavy skillet, add half of the ghee.
  • Add ground dal, cook stirring continuously, on low flame.
  • Cook till light golden and grainy. Empty and keep aside.
  • Lightly roast khoya in a heavy pan, stirring continuously.
  • Cook till lightly golden and almost dry.
  • Crumble with fingers while warm, keep aside.
  • Heat remaining ghee in same skillet.
  • Add flour and roast lightly, stirring continuously, till aroma exudes.
  • Add gum crystals, stir till the popping stops.
  • Add coconut, almonds, kernels, khoya, saffron, cardamom.
  • Mix well, with both hands or 2 large spoons. Keep aside.
  • Put sugar in a large deep pan.
  • Use enough water to just immerse sugar under it.
  • Boil to prepare syrup.
  • Prepare 2 thread (soft ball test) syrup with sugar. (Refer syrup from features).
  • Add saffron to syrup. Mix.
  • Cool for 3-4 mins. Add to the dry mixture.
  • Mix well, with a large handled spatula.
  • Pour into a large, erect walled plate or tray.
  • Cool till warm, mark out and cut with knife into squares.
  • When cool enough, cut out pieces carefully with a spatula.
  • Cool completely, before storing in airtight containers.