punjabi besan ki kheer recipe with step by step photos – an easy to prepare, delicious, wholesome, low-fat, sweet dish for diwali.
kheer is a south asian milk based pudding. there being a variety of kheer recipes, using different ingredients. popular kheer recipes such as rice kheer, semiya(vermicelli) kheer are prepared all over india on auspicious occasions and festivals.
in the recipe, i have used dark chickpea flour, which is made from grinding black chickpeas with their husks. hence, this is a wholegrain kheer which comes together quickly and is also delicious. you can also make this kheer with the regular besan.
recently i prepared burfi using the same flour and fell in love with it. thought of sharing this punjabi besan ki kheer, using the same flour, since kheer can be such an easy, yet delicious addition to any festive menu. at times i serve this as a mid morning hunger buster also.
a few words about the dark chickpea (kala chana) – this dark chickpea is a whole grain with the endosperm, bran and the germ intact. having loads of fiber, protein, vitamins and minerals, it is very nutritious. the flour is generally used in the preparation of a very nutritious flat bread called missi roti.
this dark chickpea flour kheer is gluten-free, soy-free, refined sugar free recipe, which can be made vegan too, if almond milk and vegan butter/oil is used . i have used skimmed milk (low-fat milk) here which makes it a low-fat recipe. the sweeteners used are jaggery and dates. you can also use whole milk and sugar to make this kheer.
if you are looking for more kheer recipes then do check:
besan ki kheer recipe
- 60 gram dates or roughly 1 cup dates
- 30 gram punjabi besan (kala chana atta or black chickpeas flour) or ¼ cup punjabi besan
- 1 teaspoon ghee (you may add oil if you prefer but ghee brings a better flavor)
- 20 to 30 grams jaggery or 2 to 4 tablespoon jaggery
- 2 cups skimmed milk (low-fat milk), add more if desired
- ½ teaspoon cardamom powder (choti elaichi powder)
- ¼ to ½ teaspoon nutmeg powder (jaiphal powder)
- 4 almonds (badam) - sliced
- 4 pistachios (pista) - sliced
- firstly, soak 60 grams of dates in warm water for 15 to 20 minutes. if they happen to be very hard, they may need to be soaked in hot water for 15 to 20 minutes.
- meanwhile powder the cardamom and slice the nuts. powder/grate the jaggery. keep these ready.
- once the soaked dates are softer, drain the soaked dates and grind to a smooth paste adding ½ cup of skimmed milk (low-fat milk).
- then, roast the dark chickpea flour in 1 teaspoon of ghee until a good aroma emanates. this should take around 2-3 minutes. take care not to burn.
- switch off the flame and add another ½ cup of milk to the roasted flour and mix well using a whisk.
- turn on the heat, bring this to a boil. make sure to stir this well to avoid the flour sticking to the bottom of the pan.
- now, add the prepared dates and milk paste and mix well.
- add 1 cup of milk, 2 to 4 tablespoons of powdered/grated jaggery. mix well. bring this mixture to a boil. you can taste the kheer and adjust sweetness to your taste at this stage.
- add ½ teaspoon of cardamom powder, ¼ to ½ teaspoon nutmeg powder, half of the sliced nuts, mix and turn off the heat.
- serve punjabi besan kheer hot or cold garnished with the remaining sliced nuts.
1. i have used dates and jaggery in the recipe. if you prefer you can add just dates or just jaggery. but using both gives a nice blend of flavors.
2. adjust the sweetness to your taste by varying the quantity of jaggery used. the sweetness will vary depending on the sweetness of the dates too.
3. for a vegan version, use low-fat almond milk instead of regular milk and low-fat coconut butter/oil instead of ghee.
4. you can use whole milk or semi-skimmed milk too if you prefer.
5. can also be made with regular besan and sugar.
step by step punjabi besan ki kheer recipe:
1. soak 60 grams of seedless dates in warm water for 15 to 20 minutes to soften them. if you happen to have very hard dates, you may need to soak them in hot water for 15 to 20 minutes.
2. meanwhile powder the cardamom seeds, grate the nutmeg, slice the nuts, powder/grate the jaggery and keep them ready.
3. once they the dates become soft, drain the water. roughly chop the dates and grind in the mixer jar adding ½ cup (125 milliliters) of skimmed milk (low-fat milk).
4. blend the ingredients to form a smooth paste as below.
5. this is the kala chana flour used in the recipe.
6. now, heat 1 teaspoon of ghee (or oil if you prefer. but ghee adds a better flavor) in a deep thick bottomed pan. to this add 30 grams of dark chickpea flour/kala chana flour (¼ cup). roast at medium heat until a good aroma emanates. this will take around 2 to 3 minutes. take care not to burn.
7. once the flour is roasted, keeping the flame low, add another ½ cup of milk, mix well to avoid lumps. you can even use a whisk here. you can even switch off the flame, if you want.
8. the flour is well mixed with the milk as you see below. keep stirring to avoid the flour sticking to the bottom of the pan. bring this to a boil.
9. then add the prepared dates and milk paste.
10. mix and bring it to a boil adding another 1 cup milk. keep stirring to avoid the flour sticking to the bottom of the pan, since the mixture will thicken as it cooks.
11. add 2 to 4 tablespoons of powdered/grated jaggery and mix very well. bring the mixture to a boil as below. you can taste the kheer and adjust sweetness to your taste at this stage.
12. add ½ teaspoon powdered green cardamom, ¼ to ½ teaspoon of nutmeg powder, half of the sliced almonds and pistachios. mix. turn off the heat.
13. enjoy low-fat punjabi besan ki kheer.