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.
Storage Suggestions
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Priyanka Sinha
I tried your recipe and it came out really well!
Neha Mathur
Thnx for trying 🙂
Masna
Mine turned too dark in colour, but taste was good don’t know what did I do wrong
Neha Mathur
Hi Masna, the besan should be roasted just about dark brown for perfect colour. Over roasting will make the halwa dark in colour.
Arshad
I have not tried the recipe but I want to make sure that the amount of Besan is 1/2 cup and Ghee is 1/2 cup, Sugar is 1/2 cup, Milk is 1/2 cup.
Thanks.
Neha Mathur
Yes, it’s the right amount.
AARZOO
My mom used to make Besan ka halwa for my dad as his comfort food. She passed away a few months ago. I have only a few of her recipes but didn’t have one for the halwa. I followed your recipe and kept my mom’s voice in my head to make sure I don’t overdo the heat or stirring. It turned out good and my dad loved it. Thank you so much for helping me try and recreate such a beloved recipe and remember her.
Neha Mathur
It is so good to hear this 🙂
Rahul
Tried many other besan Ka halwa recipes but I can this one was the best among all.
I didn’t used 1/2 cup water as you mentioned that it will come up with richer taste with milk only.
Thank you for the recipe. It was the best desert I’ve ever made.
Neha Mathur
So glad to read this 🙂
AJMUL ALI
Yes I tried your recipe seriously it’s too tasty one of my girlfriend came from U. s. A and she Never tried any Indian food but she love this halwa thank you so much
Neha Mathur
Good to know this 🙂
vedica bhardwaj
hi neha! this is me vedica bhardwaj…. a restaurant owner in Boston and i must say that this is the perfect place for me to get ideas for the beautiful cum auspicious indian specialities for celebrating them across the western world! thanks and a warm hearted congratulations for your effort come in bright colours…. People like you are admired!
cheers to future!
Neha Mathur
Happy to hear this Vedica 🙂