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 sweets 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 a 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 cold.
This halwa is best enjoyed piping hot.
If re-heating in a pan, cover 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!
If you still have leftovers, you can refrigerate the halwa for 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.
Also read: Chicken Momos Recipe (step by step)
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