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32 Comments

  1. Hello may I ask if you used the dry measuring cup or the liquid measuring cup when you measured 1.5 cups of milk? Thanks.

  2. Hi, loved the recipe. It tastes a lot like moong dal halwa bt so much easier. For how long will it be good in refrigerator? N freezer? Thanks!5 stars

    1. thanks khushbu. yes it does. it can keep well for about a week in the refrigerator. in the freezer can keep good for about a month.

  3. I tried some recipes and result was fabulous ???? the pics made more easier to cook tasty food and thanks to veg recipesof India.5 stars

  4. Hi dassana….just now I tried this… While riastingvin low flame I got bit burnt smell so I poured milk….texture resembles yours…I m eating first time besan halwa….I feel slightly raw taste….but while roasting I felt like burning smell after 12 min….u used ceramic pan…did I do any wrong…v have to stop na once v get burning smell while roasting….once ur done with ur drafts pl include zunka recipe5 stars

    1. shubha, besan only get burnt if the pan is not heavy or has a thin base. rawness is because the besan has not got roasted well. whenever roasting besan for any dish, always use a heavy kadai or pan. the roasting has to stop once the besan becomes aromatic and will release ghee. till the time ghee is not released, the besan is uncooked. it can be partially cooked but some rawness will be there. also besan has to be stirred continuously, so that it does not get burnt.

      i will try to add zunkha recipe.

      1. Thank you dassana,……i had used ceramic pan….next time i will buy thick kadai….I m having issues in roasting… Today I did oats upma….again went wrong in roasting…for me baking is easy wen followed ur recipes….just measuring following your steps that’s it….roasting judging seems to b difficult..than u for your advice….ya. I also got butter link….I don’t remember whether I have requested or not…pl add oats granola recipe ….5 stars

        1. Welcome Shubha. I will try to add oats granola recipe. always use a thick and heavy iron pan. they are very good for roasting. you can even buy a 3 ply or 5 ply steel pans. they are heavy and good for roasting and cooking.

          1. Thank you dassana for the information… I did not knew about 3&5 ply…will get….5 stars

  5. i tried it yesterday i made .it very easily with your recipes . i like this recipe app very much

  6. I made the halwa with water. I did everything but the color is pale yellow. However I cooked well amd taste is gud but still the color of the halwa did not appear to be as shown in the image.4 stars

    1. disha, color will depend on the quality and color of the besan. milk gives richness and also enhances the color. i feel with water the color will be pale. a pinch of turmeric or some strands of saffron would have improved the color. when preparing any halwa with water for color, some saffron strands soaked in a bit of warm water can be added to the halwa to get a nice color.

  7. Dear dassana, i really love ur site and recipes. I am making lots of indian food nowadays…if possible can u pls recommend me some food and recipes that settle the stomach, both of my 2 and 4 yrs old toddlers are suffering from food poisoning ..

    1. for food poisoning, its best to consult the pediatrician or doctor. but some herbs and spices do help. you can include turmeric (use organic ones or powder turmeric roots in a grinding mill nearby), cumin seeds, ajwain, mint leaves, coriander leaves and hing. all these spices & herbs are good for the stomach. i am not sure about the food poisoning part, but they are good for digestion. also you can include sabja seeds which is good for acidity.

  8. Besan halwa is my favourite! Adding milk never occurred to me. I make your besan laddos often. And they are the best!! One bite of your laddo and it is pure bliss. so are your kaju ki barfi and gulab jamuns esp. I keep looking for excuses to make them 🙂

      1. Hey my comments are finally reaching you! 🙂 God knows how many long comments I had left on your blog and they never showed 🙁 Made anjeeri matar yesterday. It was delicious 🙂 Thanks for this terrific recipe Dassana. How did you ever come up with such a terrific combination of anjeer and curd! It was a new dish to me and now it is one of my favourites.

        1. ritu, all your comments including some more readers’ comments had gone into the spam folder. i have no idea why this is happening. yesterday one reader wrote to me and then i checked the comments in the spam folder. thanks for the feedback on the anjeeri matar recipe. nice to know.