Baileys Dilkasar Recipe By Shreya Agarwala

The Baileys dilkasar recipe combines two products known for their rich flavour notes – the creamy Irish liqueur and the nutty, chewy dilkasar. The fusion dessert may be served with a festive feast cooked for a special occasion. 

Dilkasar, to this day, remains one of the most popular traditional sweets prepared during weddings, birthdays or any other significant moments. This dessert, with roots in Rajasthan, is also known prominently as Mohanthaal or besan ki burfi. While the basic dilkasar recipe involves blending toasted besan or gram flour with ghee, milk and simple syrup, other recipes involve mixing it with khoya or mawa for a richer finish.

Mohanthaal usually rests on a large round platter. It is cut into small, square chunks and is generally served as a barfi that emanates the sweetness of sugar, the density of the khoya, the toastiness of besan flour and the aromas of cardamom. 

Introducing a slight flavour fusion into the delectable, traditional dilkasar recipe is Chef Shreya Agarwala, who experiments with a splash of Baileys Irish Cream Liqueur as a velvety, smooth addition to the dessert. Her dilkasar rendition is all about reinventing her favoured childhood mithai, albeit with a chocolatey, creamy twist that comes from the Irish cream liqueur addition.

For Besan Barfi Mix

• 1 cup besan flour

• 1.5 tablespoon milk

• 1.5 tablespoon clarified butter or ghee

For Mohanthaal Or Dilkasar

• ¼ cup ghee 

• 2 tablespoon milk

• 10 ml Baileys Irish Cream Liqueur

For Sugar Syrup

• ½ cup sugar

• ¼ cup water

• 10 ml Baileys Irish Cream Liqueur

• ½ teaspoon cardamom powder

• Pinch of saffron 

• Silver foil and crushed roasted pistachios for garnish

• Start the Baileys dilkasar recipe by working on the besan. Heat 1.5 tablespoon milk and mix it with 1.5 tablespoon clarified butter or ghee. 

• Next, fold 1 cup besan flour into the milk and ghee mixture. Stir the mixture gently and take it off the heat.

• After about 15 minutes or once the mixture cools, blitz it into a fine powder, with a couple of seconds interval in between two rounds of blitzing.

• Now, move on to making the Mohanthaal base. For this, add ¼ cup ghee to a pan and allow it to heat on a low flame. Add the besan mixture to this and stir on medium heat. Keep stirring continuously and diligently to craft a lump-free mixture.

• Let this cook on low flame now for about 10-12 minutes or until the mix releases a pleasing besan aroma and acquires a biscuity colour. 

• Now, go for the Irish cream infusion. Stir in 2 tablespoons of milk and 10 ml of Baileys Original Irish Cream Liqueur into the dilkasar mixture. 

• Take the mix off the heat and keep stirring for an additional 2 minutes as the mixture turns thick, velvety and brown. 

• Make the sugar syrup next. Set ½ cup sugar and ¼ cup water to a boil. 

• To this, add 10 ml of Baileys Irish Cream Liqueur, ½ teaspoon cardamom powder and a pinch of saffron. Heat until the syrup thickens to a one-string consistency. 

• Add the besan mix to the syrup and stir until all ingredients are integrated.

• To make the dilkasar barfi, put the entire besan and sugar syrup mixture on a plate and garnish with silver foil and crushed roasted pistachios.

• Cut it into little squares and let them separate on their own as the mixture cools down. Serve the barfis as sweet treats during dinner.

As the Baileys dilkasar recipe highlights, the dessert is a coming together of sweet, toasty and creamy notes that pair well with most mains and sides. Prepare dilkasar ahead of a festive luncheon or dinner and serve it as a sweet dish with the main meal so it balances out some of the more spicier and savoury notes in the menu.

Drink Responsibly. This communication is for audiences above the age of 25.