Made using chickpea flour, ghee, and lots of dry fruits, besan 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.
Once the ghee is melted, add ¾ cup chickpea flour and fry on medium heat until browned and a nutty aroma starts to come from it. It will take 10-12 minutes. Keep stirring continuously to avoid the flour from burning at the bottom of the pan.
Note – The color of the final halwa will depend on how well you have roasted the flour. You want the flour to be dark brown in color but not burn it. It goes from perfectly browned to burnt in a few seconds. So keep a close eye while roasting it.
Once the chickpea flour is browned well, add 1 cup water and ½ cup milk to the pan and cook until the liquid is absorbed by the flour. Keep stirring continuously.
Add ½ cup sugar and 1 teaspoon cardamom powder to the pan. Mix well and cook for 5-6 minutes on low heat until ghee starts to separate from the sides of the pan.
Once done, garnish with almond and pistachio slivers and serve hot.
Make this halwa only in ghee. Oil doesn't taste as good.Do not reduce the amount of ghee.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.You can make it a little thinner by adding more milk if you are planning to serve it as a medicine for cold.