Besan Halwa Recipe

Besan Halwa Recipe

Besan Halwa is a traditional Indian dessert made from gram flour (besan), ghee (clarified butter), sugar, and water or milk. It's rich, creamy, and typically flavored with cardamom and garnished with nuts like almonds and cashews. Besan Halwa has a distinct nutty flavor from roasted gram flour and is often prepared during festivals, special occasions, or as a quick sweet treat during colder months.

The process involves roasting the gram flour in ghee until it turns golden brown and releases a fragrant aroma, followed by adding sweetened water or milk, cooking until the mixture thickens, and then garnishing it with nuts.

Ingredients:

• 1 cup besan (gram flour)
• 1/2 cup ghee (clarified butter)
• 1 cup sugar (adjust to taste)
• 1 1/2 cups water (or milk for a creamier texture)
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, cashews, pistachios, optional)
• 1 tablespoon raisins (optional)

Instructions:

Step 1: Prepare the Sugar Syrup

1. Dissolve Sugar:
   • In a saucepan, combine 1 cup of sugar and 1 1/2 cups of water (or milk). Heat it on medium flame, stirring occasionally until the sugar dissolves completely.
2. Add Cardamom:
   • Add cardamom powder to the sugar syrup and let it simmer for 2-3 minutes. Set this syrup aside.

Step 2: Roast the Besan (Gram Flour)

3. Heat Ghee:

   • In a heavy-bottomed pan or kadhai, heat 1/2 cup of ghee on medium heat.

4. Add Besan:

   • Once the ghee melts and heats up, add 1 cup of besan (gram flour) to the pan.

5. Roast the Besan:

   • Stir continuously on low to medium heat. Roasting besan properly is the most crucial step for halwa to avoid raw taste. Keep stirring to avoid lumps and ensure even cooking.
   • Roast the besan for about 10-12 minutes until it turns golden brown and releases a nutty aroma. The besan will change color and have a smooth consistency as the ghee separates slightly.

Step 3: Combine the Sugar Syrup with Roasted Besan

6. Add Sugar Syrup:

   • Carefully pour the prepared sugar syrup (or sweetened milk) into the roasted besan mixture. The mixture will bubble and splutter, so stir constantly to avoid lumps.

7. Cook the Halwa:

   • Keep stirring on medium heat. The besan will absorb the sugar syrup, and the halwa will start thickening.

8. Cook Until Done:

   • Continue cooking and stirring for another 5-7 minutes until the halwa thickens, the ghee starts separating from the sides, and it reaches a glossy, smooth consistency.

Step 4: Garnish and Serve

9. Add Nuts and Raisins:

   • Stir in chopped nuts and raisins. You can also save some for garnishing.

10. Serve Hot:

    • Remove the Besan Halwa from the heat and transfer it to a serving dish. Garnish with extra nuts and serve warm.

Tips:

• Stir Constantly: Roasting besan without burning is key to a good halwa. Stir continuously to prevent lumps.
• Adjust Sweetness: You can adjust the amount of sugar according to your taste.
• Add Milk for Creaminess: Using milk instead of water in the sugar syrup gives the halwa a richer and creamier texture.

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