Besan Ka Halwa is a traditional, rich Punjabi sweet dish that is a favorite for celebrations, festivals, and pujas. It’s easy to make and makes for a filling breakfast or dessert. Here is how to make it at home.
Besan Ka Halwa is a very traditional, sweet, rich Punjabi sweet dish that is a favorite for celebrations and pujas.
Besan, chickpea flour or Gram Flour made from chickpeas is used extensively for its health and beauty properties.
Many of you have probably used it externally since besan is a great exfoliant. It has great benefits too when taken internally.
The flour aids in digestion, and is therefore used in many Indian preparations such as Dahi Wale Ghatte, Besan Ke Ladoo, and Badami Besan Doodh.
This recipe combines ghee and milk in a thick, creamy sweetness that is made for festivals like Holi and Diwali.
When consumed during fasts and pujas, it can satiate the hunger for many hours. Just like Suji ka Halwa, this halwa is also a treat to make for special occasions.
It is also given in pregnancy and besan ka halwa for cold is a sure shot remedy to cure the severest of cold.
I usually make it a little thinner when making it as a medicine. Here is how to make it.
Pro Tips by Neha
Make this halwa only in ghee. Oil doesn’t taste as good.
Fry the besan on medium-low heat. If you fry on high heat, the besan might get burned.
Make sure to fry the besan until it turns brown and a nutty aroma starts to come. If not fried properly, the besan will taste raw.
You can replace water with milk for a richer halwa.
This halwa tastes best when made fresh.
But if you still have leftovers, you can refrigerate the halwa for 2-3 days in an airtight container.
You can also freeze it for up to 2 months.
Once ready to eat, just thaw it overnight or over the counter for a few hours. Heat in a microwave and serve.
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Step by Step Recipe
Heat ghee in a heavy bottom pan.
Add besan and fry on medium heat until browned and a nutty aroma starts to come from it.
Besan will bubble initially.
Nicely browned besan.
Add water and milk and cook till they are almost absorbed by the besan.
All the liquid absorbed by the besan.
Add sugar and cardamom powder and cook for 5-6 minutes on low heat until ghee starts to separate.
Cook until ghee starts to separate.
Besan Ka Halwa Recipe
- ½ cup Ghee
- ½ cup Besan
- ½ cup Sugar
- 1 cup Water
- ½ cup Milk
- 1 tsp Cardamom Powder
- Almond and pistachio slivers for garnishing
- Heat ghee in a heavy bottom pan.
- Add besan and fry on medium heat until browned and a nutty aroma starts to come from it.
- Add water and milk and cook till they are almost absorbed by the besan.
- Add sugar and cook for 2-3 minutes.
- Add cardamom powder and mix well.
- Cook on low heat until ghee starts to separate from the sides of the pan.
- Garnish with almond and pistachio slivers.
- You can also use silver foil for garnishing.
- Serve hot.