Besan Halwa- A Fudge with Difference

How To Make Perfect Besan ka halwa | Gram flour halwa | prasad

Just another halwa!! I am sure you all must be thinking what’s the big deal? Moreover, all halwas are the same. Just few ingredients, and a halwa is ready. Right ? There is also an Indian sarcastic saying ‘HALWA HAI KYA’ to describe a task to be difficult-unlike making a halwa which is supposedly easy. However, I always laugh at this phrase because I know, when I started cooking, making halwa was not that simple. Especially BESAN KA HALWA: sometimes it would turn out to be lumpy, sometimes it was left raw, sometimes over roasted, sometimes too dry, and sometimes too liquidy …Thus, it took me a long time to learn perfectly.

My father taught me how to make the perfect Besan Ka Halwa and I have been following the same recipe till now and it never fails. Hence, today I have decided to share the same magical recipe with you all and I am sure this Step By Step Recipe Of Besan Ka Halwa will help all the beginners who are struggling like I was.

Besan halwa is a rich and sweet dessert. Hence, it is a traditional Punjabi favourite for celebrations and puja. It’s also great for curing sore throats. Additionally, Besan halwa is enriched with almonds, raisins, cashew nuts and a generous helping of desi ghee and often used as Prasad in  North India, specially Punjab. Halwa can be made by adding milk also instead of water, I use water as I like it that way. If you want you can add milk instead of water.

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step by step Directions

• Heat ½ cup ghee in a kadai or a thick bottomed pan and add 1 cup Gram flour.
• Start roasting the besan / gram flour keep on stirring the besan so that it does not stick to the pan and is roasted evenly, till besan changes its colour and turn light golden. This takes approx 7-8 minutes on a low flame.this step is important because if besan is not roasted well then you will not get  perfect texture in the halwa. There will be slight raw taste in the besan halwa.
• When you keep the besan for roasting in the ghee, at the same time heat 2 cups water and 1 cup sugar in another pan. stir so that the sugar dissolves. Bring the water and sugar solution to a boil.
• The besan will begin to absorb the water and swell. Keep on stirring the  halwa so that it does not stick at the bottom of the pan.The mixture will start thickening. keep on stirring till he besan  mixture leave sides .
• The ghee also will be visible at the sides. Besan halwa is ready. Take it out in a serving bowl and garnish with chopped cashews and pistachios.

Besan Halwa- A Fudge with Difference

Recipe by MINAL SHARMACourse: DessertCuisine: IndianDifficulty: Medium

Servings

2

servings

Cooking time

15

minutes

Calories

323

kcal

Besan Halwa is a delicious and aromatic dessert made of gram flour, ghee, sugar and nuts. It is one of the halwa varieties famous in India.

Ingredients

• Gram flour (besan) 1 cups

• Sugar 1 cup

• Ghee 1/2 cup

• Water/Milk 2 cups

• Raisins wash and pat dry 2 tablespoons

• Cashew nuts chopped 10-12

• Almonds slivered 12-15

Directions

• Heat ½ cup ghee in a kadai or a thick bottomed pan and add 1 cup Gram flour.
• Start roasting the besan / gram flour keep on stirring the besan so that it does not stick to the pan and is roasted evenly, till besan changes its colour and turn light golden. This takes approx 7-8 minutes on a low flame.this step is important because if besan is not roasted well then you will not get  perfect texture in the halwa. There will be slight raw taste in the besan halwa.
• Add 2 tbsp raisins/kishmish, chopped almonds and cardamom powder (4 to  5 cardamoms, powdered in a mortar-pestle, husks discarded).   
• When you keep the besan for roasting in the ghee, at the same time heat 2 cups water and 1 cup sugar in another pan. stir so that the sugar dissolves. Bring the water and sugar solution to a boil.
• Once you stir the raisins, cardamom powder and almonds, then pour the boiling sugar solution in the ghee-besan mixture slowly, with continuous stirring. 
• The besan will begin to absorb the water and swell. Keep on stirring the  halwa so that it does not stick at the bottom of the pan.
• The mixture will start thickening. keep on stirring till he besan  mixture leave sides .
• Once all the water is absorbed, you will notice the change in the texture. 
• The ghee also will be visible at the sides. Besan halwa is ready.
•  Take it out in a serving bowl and garnish with chopped cashews and pistachios.
• You can substitute or increase and reduce the quantity of nuts (mewa) in the halwa according to your preference.

Recipe Video

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