Batasha Recipe

Batasha, also known as Rewri or Chikki, is a delightful and traditional sweet that holds a special place in Indian cuisine. This sugary treat is often associated with celebrations, festivals, and joyous occasions. Making Batasha at home allows you to savor its crispiness and sweetness while enjoying the process of creating this beloved confection.

Crafting Batasha involves transforming simple ingredients like sugar and water into a crunchy delight. The key lies in achieving the perfect consistency of the sugar syrup, ensuring it reaches the “hard crack” stage. With a hint of lemon juice to prevent crystallization, the syrup is then skillfully poured and shaped to create the characteristic Batasha form.

Whether you’re exploring new recipes or seeking to recreate a nostalgic treat, making Batasha at home provides a fulfilling experience that combines the joy of cooking with the pleasure of indulging in a classic Indian sweet. Follow the steps, and soon you’ll be enjoying your homemade Batasha, sharing its delightful taste with friends and family during festivities or as a sweet indulgence anytime.

Batasha Recipe

Batasha Recipe

Certainly! Batasha, also known as Rewri or Chikki, is a popular sweet in India. Here’s a simple recipe for making Batasha:


  • 1 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon lemon juice
  • Ghee or oil for greasing


  1. Grease a large plate or tray with ghee or oil and keep it aside.
  2. In a heavy-bottomed pan, combine sugar and water. Heat the mixture over medium heat, stirring continuously until the sugar dissolves.
  3. Add lemon juice to the sugar syrup. This helps prevent crystallization.
  4. Continue to cook the syrup on medium heat. Use a candy thermometer to monitor the temperature. The syrup should reach the “hard crack” stage, which is around 300°F (149°C). If you don’t have a candy thermometer, you can check by dropping a small amount of syrup into a bowl of cold water. It should form hard and brittle threads.
  5. Once the syrup reaches the desired temperature, turn off the heat immediately.
  6. Allow the syrup to cool slightly, but not completely. It should still be pourable.
  7. Pour the syrup onto the greased plate or tray, spreading it thinly with the help of a spatula.
  8. Allow the Batasha to cool and harden. You can also shape it into rounds while it’s still pliable if you prefer a traditional Batasha shape.
  9. Once completely cooled and hardened, break the Batasha into pieces.

Your homemade Batasha is ready to be enjoyed! Remember to store it in an airtight container to maintain its crispiness.

Frequently Asked Question for Batasha Recipe

Certainly! Here’s a set of frequently asked questions (FAQs) that might help you in the process of making Batasha:

What is Batasha?

Batasha, also known as Rewri or Chikki, is a traditional Indian sweet made from sugar syrup. It’s a crunchy and brittle confection often enjoyed during festivals and special occasions.

What are the key ingredients for making Batasha?

The primary ingredients for Batasha include sugar, water, and a small amount of lemon juice to prevent crystallization. Ghee or oil is also used for greasing the tray.

How do I know when the sugar syrup is ready for making Batasha?

The sugar syrup should reach the “hard crack” stage, which is around 300°F (149°C). You can also perform a water test by dropping a small amount of syrup into cold water – it should form hard and brittle threads.

Can I shape the Batasha into traditional rounds?

Yes, you can shape the Batasha into rounds while the syrup is still pliable. This allows you to create the classic Batasha shape.

How do I store homemade Batasha?

To maintain its crispiness, store Batasha in an airtight container. Ensure it’s kept in a cool, dry place away from moisture.

Can I customize the Batasha recipe with additional flavors?

While the traditional recipe involves basic ingredients, you can experiment by adding flavors like cardamom powder or a pinch of saffron for a unique twist.

How long does it take for Batasha to cool and harden?

The cooling time depends on the room temperature. Once poured onto the greased tray, Batasha generally takes around 20-30 minutes to cool and harden.

Can I make Batasha in advance for festivals or gatherings?

Yes, Batasha can be made in advance. Store it in an airtight container, and it should remain crispy for several days.

Remember to enjoy the process of making Batasha, and feel free to get creative with the recipe to suit your taste preferences!

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