A traditional dessert that you can make anytime to treat your family and friends on any occasion. This Halwa is prepared with gram flour, ghee, sugar, nuts and saffron. Besan aka gram flour is the common ingredient that you can find in your pantry. This halwa requires very few ingredients and very easy to make. The melt-in-mouth texture and the crunch of nuts take your tastebuds on a journey of heaven 😁.
It is one of the Halwa varieties that is most commonly made in the North Indian households like Kesari in South Indian households. The key to make DELICIOUS Halwa is to roast the besan well in ghee.
Besan Halwa can be made with milk or without milk and both ways it tastes good. If made without milk, it turns to light brown in colour. If made with milk, the Halwa gets a nice, bright golden yellow colour.
Here is the simple recipe….
Category : Halwa, dessert
Cuisine : North Indian
Author : Jyo
Servings : 3 to 4
INGREDIENTS : (1 cup = 240 ml)
- 3/4 cup besan/gram flour
- 1/2 cup ghee/clarified butter
- 3/4 cup sugar
- 15 strands saffron
- 1/2 cup milk
- 1 cup water
- 2 tbsp dry roasted broken cashews
1. Take sugar, water and milk in a bowl, boil the mixture until sugar dissolves. Keep aside.
2. Heat ghee in a pan on medium heat. Let the ghee melt.
3. Now add besan, roast it on low heat with stirring continuously until you feel the nutty aroma and it slightly changes its colour to deep golden hue. It takes nearly 5 minutes.
4. Once the flour is roasted, add milk-sugar-water mixture little by little and stir. Do both the tasks simultaneously. Keep pouring and keep mixing, thus you will not have lumps.
5. Within 2 to 3 minutes, all the water mixture is absorbed and it becomes like thick paste as shown below. Keep stirring till it starts to leave the sides of the pan. It takes nearly 6 to 7 minutes. Then add dry roasted cashews, mix well and remove from pan.
6. Serve warm, a quick fix for your sweet cravings😊.
Use good quality of besan flour.
This is a ghee loaded halwa and quite indulgent.
Roasting the gram flour properly and correctly is the key to make perfect halwa. If not roasted properly, then you will have a taste of raw flavour of the flour. So take your time, roast on low heat till you get a nutty aroma.
Adjust the sugar quantity according to your taste.
Do not reduce the amount of ghee in the recipe otherwise the halwa may have lot of lumps.
Tastes best when warm, on cooling the ghee in halwa may solidifies especially in winters, so MW or warm it before serving.
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