besan ka halwa recipe, how to make besan halwa recipe

besan ka halwa recipe with step by step photos. delicious besan halwa made from gram flour, ghee, sugar and cardamom powder.

i thought of sharing a quick dessert for ganesh festival on the last day of ganesh chaturthi. i had made besan halwa a few days ago, so took pics and sharing the recipe now. in fact you can make besan halwa on any festive occasion. you can offer it to the deities or make it for your family.

when you prepare besan ka halwa or besan ladoo, the house is full of nutty sweet aroma coming from gram flour. the aroma gives you hunger pangs, and you want to savor the halwa or ladoos as soon as you can.

both ghee and dry fruits gives a rich flavor to this dessert. in this method of besan halwa, which is a family recipe, gram flour is roasted with ghee first and later hot milk is added. its important to roast the besan very well, otherwise it will give a raw taste in the halwa.

overall besan halwa is a quick recipe but a lot of stirring is required, so too much of hand work. but every bit of effort is worth to make this dessert.

some popular indian halwa is gajar halwa, lauki halwa, moong dal halwa, sooji halwa and atte ka halwa. my personal favorite is gajar halwa and besan halwa which one is yours?

4.38 from 8 votes

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besan ka halwa recipe

besan halwa recipe - a delicious halwa made from gram flour, ghee, sugar and cardamom powder.

course desserts

cuisine indian

prep time 5 minutes

cook time 25 minutes

total time 30 minutes

servings 2 to 3

rough calories per serving 666 kcal

author dassana amit

ingredients (1 cup = 250 ml)

for besan ka halwa

• ¼ cup ghee
• 1 cup besan (gram flour)
• 1.5 cups of hot milk
• ⅓ cup sugar
• ¼ teaspoon cardamom powder (choti elaichi powder)
• 4 to 5 pistachios (pista), chopped
• 4 to 5 almonds (badam), chopped

for garnish

• few strands of saffron (kesar) - optional

how to make recipe

1. firstly heat 1.5 cups of milk in a thick bottomed pan till it comes to a boil.
2. at the same time, when you keep the milk for boiling, on another stove top keep a thick bottomed pan. add ¼ cup of ghee in it.
3. once the ghee melts, then lower the flame.
4. add 1 cup of gram flour (besan) and mix very well with the ghee.
5. keep on stirring continuously so that the besan is evenly roasted.
6. mix and stir well for 14 to 15 mins on low heat, till the besan leaves a nutty aroma.
7. soon the gram four will start releasing ghee.
8. by now the milk must have also got boiled. in case the milk gets boiled earlier, before the besan gets roasted, then switch off the flame and cover the milk pan. the milk has to be poured in batches. keep the flame to a low and first pour 1 cup of hot milk gradually into the roasted gram flour. while you are pouring the milk, simultaneously keep on stirring also. mix the milk very well with the roasted gram flour.
9. then pour the remaining 1/2 cup milk.
10. continue to mix and stir the mixture for 1 to 2 mins.
11. add 1/3 cup of sugar.
12. stir well so that no lumps are formed. keep continuously stirring for 5 to 6 mins on a low flame.
13. soon the mixture will start thickening. you have to continuously keep stirring the mixture, then only halwa will be smooth and without lumps.
14. add cardamom powder, chopped pistachios and almonds.
15. continue to stir and mix well.

16. you will see the halwa leaving ghee at the sides. the besan halwa will also start leaving the edges of the pan.

17. switch off the flame. the besan halwa will become thick as it cools down.

18. serve besan halwa hot or warm or chilled. if you want you can garnish halwa with chopped nuts and saffron strands.

recipe notes

few tips for besan halwa recipe:

1. adding dry fruits are optional.
2. roast the besan on a low flame continuously. keep stirring the mixture continuously. the gram flour has to be roasted evenly for a evenly cooked smooth halwa.
3. also its important to roast the besan very well, otherwise it will give a raw taste in the halwa.
4. you can store the besan halwa in fridge and it will last for about a week.

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how to make besan ka halwa recipe

1. firstly heat 1.5 cups milk in a thick bottomed pan till it comes to a boil.

2. at the same time, when you keep the milk for boiling, on another stove top keep a thick bottomed pan. add ¼ cup of ghee in it.

3. once ghee melts, then lower the flame.

4. add 1 cup of gram flour (besan) and mix it very well with the ghee.

5. on a low flame. keep stirring the besan so that its evenly roasted.

6. mix and stir well for 14 to 15 mins on low heat, till the besan leaves a nutty aroma. since i have used a thick bottomed pan and the flame is on low, it has taken me to 14 to 15 minutes to roast. in a steel pan or kadai depending on the thickness of the base and the intensity of the flame, it will take less time.

7. when the gram flour gets roasted well, it will start releasing ghee and become nicely aromatic.

8. by now the milk must have also got boiled. in case the milk gets boiled earlier, before the besan gets roasted, then switch off the flame and cover the milk pan. the milk has to be poured in batches. keep the flame to a low and first pour 1 cup of hot milk gradually into the roasted gram flour. while you are pouring the milk, simultaneously keep on stirring also. mix the milk very well with the roasted gram flour.

9. keep continuously stirring the mixture.

10. now pour the rest of the hot milk.

11. continue stirring the mixture for 1 to 2 mins.

12. add ⅓ cup of sugar. you can add more sugar if you want.

13. keep stirring continuously for 5 to 6 mins on low heat. stir well so that no lumps are formed.

14. soon the mixture will start thickening. you have to continuously keep stirring the mixture, then only halwa will be smooth and there won’t be any lumps.

15. add ¼ teaspoon cardamom powder, 4 to 5 pistachios (chopped) and 4 to 5 almonds (chopped).

16. stir and mix well.

17. you will see the halwa leaving ghee. the halwa will also start leaving the edges of the pan.

18. switch off the flame. the halwa will become thick as it cools down.

serve besan halwa hot or warm or chilled. if you want you can garnish halwa with chopped nuts and saffron strands.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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