Besan Gram Flour Halwa Recipes
BESAN KA HALWA
Besan halwa is a delicious sweet made from gram flour, ghee, sugar and cardamom powder.
Provided by Dassana Amit
Categories Desserts
Time 30m
Number Of Ingredients 8
Steps:
- Firstly heat 1.5 cups of milk in a thick bottomed pan till it comes to a boil.
- 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.
- Once the ghee melts, then lower the heat.
- Add 1 cup of gram flour (besan) and mix very well with the ghee.
- Keep on stirring continuously so that the besan is evenly roasted.
- Mix and stir well for 14 to 15 minutes on low heat, till the besan leaves a nutty aroma.
- Soon the gram four will start releasing ghee.
- 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 two batches. Keep the heat 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.
- Then pour the remaining ½ cup milk.
- Continue to mix and stir the mixture for 1 to 2 minutes.
- Add ⅓ cup of sugar. The amount of sugar can be adjusted as per your taste preferences.
- Stir well so that no lumps are formed. Keep continuously stirring for 5 to 6 mins on a low flame.
- Soon the mixture will start thickening. You have to continuously keep stirring the mixture, then only halwa will be smooth and without lumps.
- Add cardamom powder, pistachios (slivered or chopped) and almonds (slivered or chopped).
- Continue to stir and mix well.
- You will see some ghee separating from the halwa at the sides. The halwa will also start leaving the edges of the pan and will appear smooth and glossy.
- Switch off the heat. The besan 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.
- Refrigerate any leftovers. While serving warm the halwa in a pan so that the ghee melts as on refrigeration it solidifies. This halwa keeps well in the fridge for 3 to 4 days.
Nutrition Facts : Calories 666 kcal, Carbohydrate 69 g, Protein 17 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 84 mg, Sodium 108 mg, Fiber 5 g, Sugar 47 g, UnsaturatedFat 10 g, ServingSize 1 serving
BESAN (GRAM FLOUR) HALWA
If you like the flavour of besan (chickpea flour) in sweets, you will love this halwa. I often make this halwa instead of 'Besan Ladoo' or 'Mysore Pak.' My kids gobble it up even before it has a chance to cool down.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
- Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 33.4 g, Cholesterol 51.6 mg, Fat 20.5 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 12.3 g, Sodium 13.4 mg, Sugar 27.6 g
BESAN (GRAM FLOUR) HALWA
If you like the flavour of besan (chickpea flour) in sweets, you will love this halwa. I often make this halwa instead of 'Besan Ladoo' or 'Mysore Pak.' My kids gobble it up even before it has a chance to cool down.
Provided by SUSMITA
Categories Indian Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
- Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 33.4 g, Cholesterol 51.6 mg, Fat 20.5 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 12.3 g, Sodium 13.4 mg, Sugar 27.6 g
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- Heat ghee in a pan on medium heat. Once the ghee melts, lower the heat to low and add besan.Mix the besan with the ghee using a spatula. Now start stirring and cooking the besan.
- Meanwhile in a pan heat up milk and water. There's no boiling needed here, just warm up the mixture and keep it ready.
- Keep stirring besan on low heat, it will start to change color.After around 17 minutes of cooking on low heat, it becomes golden brown in color (see picture). At this point, your kitchen will also be filled with a wonderful nutty aroma of the besan. That's the stage of adding the liquids.
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