Besan ka halwa is a rich, indulgent Indian sweet made with gram flour, ghee, sugar, and cardamom powder. it is perhaps one of the most sought Indian sweet recipes made especially during festival seasons or for any particular occasion.
It’s easy to make, comes together in 20 minutes, and makes for a filling breakfast or dessert. This halwa which you can also call chickpea flour pudding is a thick, and creamy sweet and it is easy and simple to make as compared to any other besan sweet like laddu
Besan is the Hindi word for gram flour which is finely ground hulled black chickpeas. Besan Halwa means a sweet dish made from besan a.k.a gram flour.
Roasting the besan to the correct stage is the most crucial step for this halwa, which takes some time. So, you have to be a little patient while making this halwa. Plenty of stirrings are needed to make this sweet dish, but the end result is worth the effort.
Besan halwa is also considered a great dish to eat during pregnancy and for growing kids and is said to be a sure-shot remedy to give comfort in the severest cold.
When you prepare any sweet with besan, the kitchen smells amazing with the nutty, sweet aroma of besan being roasted in ghee. The aroma gives hunger pangs, and one wants to savor the halwa or ladoo as soon as they are made.
Ingredients for besan ka halwa
- 1/2 cup ghee
- 1½ cup besan/gram flour
- 2 cup milk
- ½ cup sugar
- ¼ teaspoon cardamom powder
- 1-2 tablespoons nuts chopped (I used a mix of cashews & almonds)
- few strands of saffron – optional
INSTRUCTIONS FOR BESAN KA HALWA
- Heat ghee in a pan on medium heat.
- Once the ghee is melted, lower the heat to low and add besan and mix it very well with the ghee.
- fry on medium heat until browned and a nutty aroma starts to come from it.
- Mix and stir well for 14 to 15 minutes. Keep stirring continuously to avoid the flour from burning at the bottom of the pan.
- Keep stirring besan, it will start releasing ghee and become nicely aromatic. The color of the besan will also change.
- Heat 2 cups of whole milk in a thick-bottomed pan till it comes to a boil. Stir a few times when the milk is getting heated.
- Keep the heat to a low and first pour 1 cup of hot milk gradually into the roasted gram flour. Keep stirring continuously.
- Now pour the rest of the hot milk.
-
keep stirring, until the besan absorbs all the milk without forming lumps.
- further, add ½ cup sugar. You can add more sugar if you want. It all depends upon your taste preferences.
- Mix well and cook for 5-6 minutes on low heat until ghee starts to separate from the sides of the pan.
- Add ¼ teaspoon cardamom powder, and chopped nuts, and mix.
- The halwa will now start leaving the edges of the pan and will appear smooth and glossy.
- Switch off the heat. The besan halwa will become thick as it cools down.
- Serve besan halwa warm. You may garnish with more nuts before serving.
Tips and Variations:
- firstly, roast the besan on low fame, else the halwa will taste raw.
- Adding dry fruits is optional.
- Make this halwa in ghee. Oil doesn’t taste as good.
- The gram flour has to be roasted evenly for an evenly cooked smooth halwa.
- You can make it a little thinner by adding more milk if you are planning to serve it as a medicine for colds.
Serving Suggestions
This halwa is best enjoyed piping hot.
If re-heating in a pan, cover it with a lid so that the ghee melts and it comes back to its original consistency.
And stay tuned for many more recipes for the upcoming festive season, I can’t wait to share them all with you guys!
Storing Suggestions
If you still have leftovers, you can refrigerate the halwa fo
r 2-3 days in an airtight container.
Reheat it in a pan or microwave until nice and warm. If you feel it has become a little thick while refrigerating, add in a little milk or water and adjust the consistency.
You can also freeze it for up to 2 months. Once ready to eat, just thaw it overnight or over the counter for a few hours. Heat in a microwave and serve.
FAQs
Q: Is Besan Ka Halwa gluten-free?
A: No, Besan Ka Halwa is not gluten-free as it contains gram flour (besan), which is made from chickpeas and contains gluten. Therefore, it is not suitable for individuals with gluten allergies or sensitivities.
Q: Can Besan Ka Halwa be stored?
A: Yes, Besan Ka Halwa can be stored in an airtight container at room temperature for a day or two. If you want to keep it for a longer period, store it in the refrigerator for up to
a week. Reheat before serving.
Q: Can I customize the sweetness level of Besan Ka Halwa?
A: Yes, you can adjust the sweetness of Besan Ka Halwa according to your taste preferences. You can add more or less sugar to the halwa based on how sweet you want it to be.
Q: Can I add other flavors or ingredients to Besan Ka Halwa?
A: While the traditional recipe calls for cardamom pow
der as the primary flavoring, you can experiment with other spices such as saffron, cinnamon, or nutmeg to add a different twist to the halwa. Additionally, you can also include raisins or shredded coconut for added texture and taste.
Q: Is Besan Ka Halwa served on any special occasions?
A: Besan Ka Halwa is a versatile dessert and can be enjoyed on various festive occasions, celebrations, or as a sweet treat after meals. It is particularly popular during festivals like Diwali and Raksha Bandhan in India
Besan Ka Halwa (Easy and tasty) - Recipes Plaza
The besan halwa recipe or besan ka halwa recipe is enhanced with the goodness of gram flour, which is roasted along with ghee and cooked in a cardamom-flavored sugar syrup to bring out the melt-in-your-mouth texture and taste.
Ingredients
- 250-gram Gram flour (besan)
- 1 cup sugar
- 2 cup milk
- 1 cup clarified butter (ghee)
- 2 teaspoon cardamom powder
- Almond and pistachio slivers for garnishing
- water as needed
Instructions
- Ghee is heated at medium heat in a heavy-bottomed pan.
- Once the ghee has melted, add the chickpea flour and cook, stirring constantly to prevent the flour from burning at the bottom of the pan, for 10 to 12 minutes, or until it is dark brown and fragrant. The color of the final halwa will depend on how well you have toasted the flour. You want the flour to be dark brown in color but not burn it. It changes from wonderfully browned to scorched in a few seconds. So while roasting it, pay special attention.
- Water and milk should be added to the skillet after the chickpea flour has been well-toasted. Cook until the liquid is absorbed by the flour, stirring continually.
- In the pan, combine sugar and cardamom powder now.
- Ghee should start to separate from the pan’s sides after 5 to 6 minutes of cooking. Stir continuously while cooking.
- Once finished, add almond and pistachio slivers as a garnish and serve immediately.
Notes
- In order to prevent the halwa from tasting raw, first roast the besan on a low flame.
- You can also use water instead of milk if you want to keep it for a longer period of time.
Nutrition
| Calories | 666kcal |
| Fat | 36g |
| Sodium | 108mg |
| Potassium | 653mg |
| Carbohydrates | 69g |
| Protein | 17g |
| Vitamin A | 1120IU |
| Vitamin C | 232mg |
| Calcium | 27mg |
