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Besan Ka Halwa

4.41 from 5 votes
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Besan Ka Halwa

Besan Ka Halwa is a traditional Indian dessert and made using different flour, lentils, nuts and vegetables. Besan Ka Halwa is one of my favorite Halwas. This is delicious and also quick and easy to make. When you roast the besan, the house is full of sweet aroma. Besan Ka Halwa is also gluten free.

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 people

Ingredients

  • 1 cup coarse besan (ladoo ka besan, gram flour)
  • 1/2 cup clarified butter (ghee)
  • 1 cup sugar
  • 1/4 tsp cardamom powder (ilachi)
  • 2-1/2 cup water
  • 2 Tbsp almonds (sliced)

Method

  1. Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
  2. Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
  3. Add the syrup slowly, as you add the syrup to besan water will splatter.
  4. Turn down the heat to low and let it cook for about 2-3 minutes.
  5. Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
  6. Garnish with cashews.

Recipe Notes

Serving suggestion

Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.

Variations

Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfi.


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12 thoughts on “Besan Ka Halwa

  1. Will it be okay if I grind chana dal at home into coarse powder? I can’t use sooji and the besan I have is very finely powdered. Please advise.

  2. Thank you Manjula I was looking for a reliable recipe for this halwa and I know yours are…I’ll be making it in the more solid form. Also thank you for the trick to convert this recipe without coarse besan. When I make it I’ll write back, Didina

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