5 from 30 votes
Besan Halwa
Besan Halwa is a traditional Indian dessert made by roasting gram flour (besan) in ghee, then cooking it with a syrup of water, sugar, cardamom, and optionally saffron. Milk is added during roasting to develop a slightly grainy texture. The halwa is rich, aromatic, and nutty, garnished with mixed slivered nuts that add crunch and depth.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
Calories:
298 kcal
Course:
Dessert, Breakfast
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 298
% 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.