Besan Halwa - Chickpea flour fudge
User Reviews
5
Besan Halwa - Chickpea flour fudge
Description
Besan Halwa - Chickpea flour fudge is prepared by roasting chickpea flour in oil until it turns crumbly and aromatic. Incorporating nuts, currants, a pinch of salt, sugar, and ground cardamom builds the flavor profile of this sweet dish. Hot water is added carefully and mixed to eliminate lumps, yielding a soft, custard-like texture with a subtle nuttiness and hints of cardamom spice.
Cooking over medium heat and stirring continuously ensures the halwa thickens evenly and does not burn. The mixture is finished with garnished nuts for added crunch. This dessert can be enjoyed warm for a comforting experience or chilled for a firmer fudge consistency.
Besan Halwa is a versatile sweet that can be served as an after-meal dessert or a treat during festivals and special occasions. The balance of the roasted chickpea flavor with the sweetness and aromatic spices makes it appealing to those who appreciate traditional Indian sweets.
This recipe allows adjusting water for a looser or firmer halwa, depending on preference. Storing it refrigerated keeps it fresh for several days. Using organic oils such as safflower or coconut may subtly influence the flavor.)
Ingredients
- 3 tablespoons of oil organic safflower or canola or coconut
- 3/4 cup chickpea flour or besan
- green cardamom seeds whole seeds or crushed to a coarse meal, or use 1/4 tsp ground cardamom, seeds of 1 pod
- 1/3 cup raw sugar or a mix of sugar and powdered jaggery, or more; or coconut sugar
- 3/4 cup water hot
- 2 tablespoons nuts chopped
- 2 tablespoons currants
- salt a pinch
Instructions
- Heat oil in a skillet over medium heat. Add chickpea flour to the oil. Mix and roast for about 10 minutes. Stir occasionally. The flour will be dry, then become like fat breadcrumbs and eventually change color slightly and start to stick to make larger lumps.
- Meanwhile bring 1 cup of water to a boil.
- Add the nuts, currants and salt to the chickpea flour and cook for another 2 minutes. Add the sugar and cardamom seeds and mix in.
- Add 1/2 cup hot boiling water to the skillet and mix in. Add the rest 1/4 cup of the water and continue to mix vigorously. The chickpea flour mixture will become lumpy and eventually become smooth and custard like. Continue to mix to break the lumps. (use a whisk if the lumps do not break within the first 1-2 mins). Cook for about 3 minutes, then take off heat. Garnish with sliced nuts. Serve warn or cold. Store in a closed container for a few hours on the counter. Refrigerate for upto 5 days.
Notes
- Adjust the amount of water to achieve desired halwa consistency, more water yields a custard-like texture.
- Store Besan Halwa in a closed container at room temperature for a few hours or refrigerate for up to 5 days.
- Use whole or ground cardamom seeds for authentic flavor, adjusting quantity to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 18mg | 1% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
