Besan Halwa
User Reviews
5
Besan Halwa
Description
This Besan Halwa starts with preparing a fragrant syrup of water, sugar, cardamom, and optionally saffron strands. Separately, besan is roasted slowly in ghee until golden brown and aromatic, a step that requires patience to develop the right nutty flavor. Small amounts of warm milk are added incrementally during the roasting to create a fluffier, grainy texture. The sugar syrup is mixed in gradually while continuously stirring, thickening the halwa to a smooth consistency with occasional slight graininess.
The halwa is finished sprinkled with slivered nuts like cashews, almonds, pistachios, and raisins for texture contrast. Its color varies slightly depending on the use of milk versus water; milk results in a lighter tone, whereas water gives a deeper brown hue.
The dessert can be enjoyed warm or cold; reheating gently preserves its soft texture. Using coarser ladoo besan or mixing flour with milk and ghee before roasting improves the grainy texture if desired. Ghee quantity impacts flavor significantly, so it should not be reduced too much.
Ingredients
- 1 cup gram flour can use fine or coarse ladoo besan, 100 grams, aka besan
- 1/2 cup ghee divided, 100 grams
- 3 tablespoon milk warm
- 1 1/2 cup water
- 1/2 cup sugar 100 grams, adjust to taste, granulated white
- 1/4 teaspoon cardamom powder aka Elaichi
- saffron few strands, optional, aka Kesar
- 2-3 tablespoon mixed nuts slivered, divided (cashews, almonds, pistachios, raisins)
Instructions
- Take a small pot (preferably with a handle) and add water, sugar, cardamom and saffron. Heat it on a medium-high heat until the sugar melts. Turn off the flame and keep it aside.
- Heat a pan on medium flame and add ghee. Once the ghee has melted, add the besan flour.
- Turn the flame to medium-low and roast the besan while stirring continuously until it starts turning golden brown. It will take about 12-15 minutes or more to fully roast the besan and your kitchen will be filled with a delicious nutty aroma.
- Add the milk 1 tablespoon at a time while stirring continuously. The mixture will fluff up when you add the milk. This step helps to give the halwa a little grainy texture.
- Pour in water and sugar mixture little by little while stirring continuously. Be careful as there will be some splatter when you initially start pouring, but that will stop once the syrup mixes with the besan.
- The halwa will start to boil and thicken. Continue stirring.
- When it is just thickened, stir in a tablespoon of ghee for the extra richness.
- The halwa is ready when it starts to leave the sides of the pan. Remove from flame. Garnish with nuts. Serve immediately.
Notes
- Using coarse ladoo besan yields a grainier Besan Halwa; alternatively, use the "Dhrabo" method mixing besan with milk and ghee and allowing it to rest before roasting.
- Besan Halwa can be made with water, milk, or a mix; milk keeps the color lighter, while water deepens the hue.
- Don't reduce the amount of ghee significantly as it contributes to flavor and texture.
- Nuts, saffron, and cardamom are optional; add based on taste and availability.
- Serve warm for best texture; reheat gently in microwave or on stovetop to soften after chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 39mg | 13% |
| Sodium | 21mg | 1% |
| Potassium | 202mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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