Besan Halwa Recipe

Both my mom and dad are phenomenal cooks. While both of them cook just a handful of dishes, whatever they cook is just perfect. This besan halwa is my mom’s specialty.

The besan ka halwa recipe has become popular these days, but when we were growing up, not many people made halwa using besan. It was my mom’s unique recipe that everyone wanted to eat at parties and festivals. So for every get-together, our family and friends would request my mom to make this delicious dessert, and she always obliged.

I still remember the delicious, nutty aroma that wafted through the entire house from the kitchen when she would roast besan to make this halwa, or, for that matter, any besan-based sweet like Besan Ladoo, Besan Barfi, etc. In this post, I am sharing her exact recipe. Do try!

What Is Besan Halwa?

Besan halwa is a traditional North Indian dessert made by roasting gram flour (besan) in ghee until golden, then cooking it with water and sugar until it turns soft, glossy, and fudge-like.

It’s also called besan ka halwa or besan sheera, and it’s a close cousin of sooji halwa and atta halwa, both of which use the same roast-and-thicken technique with a different base.

This traditional halwa is known for its nutty flavor, smooth texture, and comforting warmth. It is a staple at Indian weddings, festivals like Holi or Diwali, and winter mornings, because ghee-roasted besan is considered warming in cold weather.

Common Mistakes To Avoid When Making Besan Ka Halwa

How To Make Besan Ka Halwa

Step 1: Heat ½ cup ghee in a heavy-bottomed pan over medium heat.

Step 2: Once the ghee is melted, add ¾ cup chickpea flour to the pan.

Step 3: Roast until it turns deep golden brown and smells nutty, not raw (10-12 mins), stirring continuously to avoid the flour from burning at the bottom of the pan.

The color of the final halwa will depend on how well you roast the flour. You want the flour to be a deep golden brown, but not burnt. It goes from perfectly browned to burnt in a few seconds. So monitor it closely while roasting.

Step 4: Once the chickpea flour is well browned, add 1 cup of room-temperature water and ½ cup of room-temperature milk to the pan, whisking the besan mixture constantly. The halwa will splutter aggressively for about 30 seconds; keep stirring through it. Within a minute, the milk will absorb, and the mixture will thicken into a smooth, lump-free batter.

Step 5: Now add ½ cup of granulated white sugar and 1 teaspoon of cardamom powder to the mixture, then mix well. The sugar will melt and briefly loosen the halwa.

Step 6: Cook for 5-6 minutes, until the ghee starts to separate from the sides of the pan and the halwa begins to leave the edges. Garnish the ready halwa with slivered almonds and pistachios, and serve hot.

The halwa thickens slightly as it cools, so don’t worry if it looks a touch loose right off the stove.

Serving Suggestions

Serve besan halwa warm or at room temperature. I like to garnish it with lots of chopped or slivered dried nuts and dried rose petals before serving. To make it even more indulgent, fry the chopped nuts in ghee, then top the halwa with the fried nuts.

In my house, halwa is made for breakfast along with a savory dish, and for dessert. You can also make it for festivals, special occasions, or get-togethers.

Storage Suggestions

I try to make exactly the amount of this halwa needed at the time, as it tastes best when made fresh. But sometimes I still have leftovers. In that case, it can be easily stored in an airtight container in the refrigerator for 2-3 days.

When you want to serve it again, just reheat it in a pan or in the microwave until it’s nice and warm. If it has become thick after refrigeration, add some milk or water and adjust the consistency.

You can also freeze it for 2 months. Just thaw it overnight in the fridge or for a few hours on the counter, then heat. Heat in a microwave and serve.