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.
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
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Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
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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.
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Add the syrup slowly, as you add the syrup to besan water will splatter.
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Turn down the heat to low and let it cook for about 2-3 minutes.
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Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
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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.
Hello Manjula! Thanks a lot for your recipes. I enjoy a lot cooking your dishes. I have one question, I do not live in India and here is quite impossible to get ghee. Can I use Sunflower oil or any other oil to replace it? if so, are the measures the same, or a bit different?
Thanks a lot!
King regards,
Jeni
Jeni, use unsalted butter about the same
I love Besan Ka Halwa very much, even my mom prepared this for me. And i found something very good and nice information at your blog post. Thanks for sharing all the information..
thank you, it always feels good to know if viewers find it informative
nice thanks for sharing!! This is one of my favorite sweet dishes,, I will try to make it by following your instructions..
Hi I used super fine besan, however there were lumps. Also the consistency was too watery. Any tips? Love you videos 🙂
Simi, if besan is super fine adding extra sooji helps. In this case, I will suggest you use 3/4 cup of besan and 1/3 cup sooji
really nice
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.
Swati, use besan and grind just 2-3 tbsp of chana and use that instead of sooji
Thanks for your recipe Manjula I had tried this at my home and really that is very tasty and my family member feels happy to eat Halwa.
Fiona, Thanks, it is always good to hear that
Hi..
Thanks for all your wonderful receipes.
Can I use regular besan atta? Or I need coarse one?
Thks
Adina, if you use regular besan then replace 2 tablespoons of besan with 2 tablespoons of sooji that will help for texture.
I made besan ka halwa before but this one is exceptional. This would be going to my dessert on coming navmi. Thanks for sharing such a lovely recipe with us.
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
Didina, appreciate to hear the result
I did this for Mother’s Day, it was much appreciated. Thank you.
I did this recipe again but with no dairy. I used coconut oil in place of ghee and a mix of rice milk and coconut milk in place of cow’s milk (I made the squares version). It came out a little softer (maybe I should have cooked it for longer) but it was a hit with everybody and disappeared very soon. Will do it again! I also think that Manjula’s recipes are very, very much superior to those of vegan bloggers, so if you want to cook vegan (which I am not) I suggest sticking to this blog and modifying the recipes if necessary.
sounds good, I will try
Wow! I have to giving a try for this