Besan Halwa Chickpea Flour Fudge Recipes

BESAN HALWA

Steps:

• Heat half the ghee in a kadhai / heavy bottomed pan over low heat and add the besan to it. Fry the besan, while constantly stirring it, till the besan starts to turn color a little (gets darker) and get a nutty roasted aroma.
• Warm 2 tbsp of the milk and add the saffron to it and let it bloom.
• Now add the milk or water to the besan a little by little, mixing well, so no lumps are formed. Cook the besan mixture for a couple of minutes.
• Add the cardamom to it as well as the bloomed saffron. Mix well. Add the ghee at this moment and mix together.
• Now add the sugar and let it cook together. The sugar will release water as it melts. But dont worry, just keep cooking and it will all come together in just a couple of minutes.
• Once the mixture thickens up a little, remove from heat and let it cool down a little. Top with the almonds and pistachios and serve warm.

BESAN HALWA - CHICKPEA FLOUR FUDGE

Steps:

• Heat oil in a skillet over medium heat. Add chickpea flour to the oil. Mix and roast for about 10 minutes. Stir occasionally. The flour will be dry, then become like fat breadcrumbs and eventually change color slightly and start to stick to make larger lumps.
• Meanwhile bring 1 cup of water to a boil.
• Add the nuts, currants and salt to the chickpea flour and cook for another 2 minutes. Add the sugar and cardamom seeds and mix in.
• Add 1/2 cup hot boiling water to the skillet and mix in. Add the rest 1/4 cup of the water and continue to mix vigorously. The chickpea flour mixture will become lumpy and eventually become smooth and custard like. Continue to mix to break the lumps. (use a whisk if the lumps do not break within the first 1-2 mins). Cook for about 3 minutes, then take off heat. Garnish with sliced nuts. Serve warn or cold. Store in a closed container for a few hours on the counter. Refrigerate for upto 5 days.

BESAN (GRAM FLOUR) HALWA

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.