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 KA HALWA, HOW TO MAKE INDIAN STYLE CHICKPEA FLOUR HALWA AT HOME

Steps:

• Sieve the besan flour (chickpea flour), make sure there is no lumps, keep it aside.
• Heat 1/2 cup of ghee in a pan and add the sieved besan flour.
• Keep in low heat and mix the flour very well with the ghee, if any lumps are formed you can break them using a good quality spatula, this is important since we need a smooth texture for the halwa.
• Roast the mixture in low heat for few minutes (you need to keep stirring) until the mixture starts to turn color. Roasting the flour is so important or the halwa won't taste good. Roasting the besan flour for halwa can take a few minutes and the time may depend on the flour you use. For me, it took around 8 to 10 minutes in low heat. Tip: The flour can quickly burn so if you think its changing colors too fast before its roasted, you may switch off the stove and give a little time to cool down the mixture a little while you keep stirring the mixture, and then roast again in low heat until the flour is roasted enough.
• Once the flour mixture is roasted, add the cardamom powder and mix well.
• Add the water, mix well (break any lumps that may form using the spatula) and cook the mixture for 2 to 3 minutes, stirring frequently, until the flour is cooked well and the water is almost absorbed.
• Add the sugar, mix well and cook in low heat (while stirring) for another 2 minutes or until the mixture starts leaving from the sides of the pan.
• Add one teaspoon of ghee and cook for another 1 minute, stirring frequently.
• After one minute, add the next spoon of ghee also and cook for another 1 more minute. Now the delicious and easy besan ki halwa is ready, though you may cook for more time if you wish to reach your preferred consistency.
• Transfer the halwa to a serving dish, garnish with chopped nuts, serve hot or warm! You may also refrigerate the halwa and serve it later as you wish.

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.

BESAN KA HALWA

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.

BESAN BARFI - CHICKPEA FLOUR FUDGE DIAMONDS

Steps:

• In a heavy bottomed skillet, dry roast the besan for about 15 minutes, stirring to ensure even roasting and keeping the flour from burning. At the end of this process the mixture should be fragrant and a few shades darker.
• Stir in the powdered cardamom and add in the ghee, stirring contanstly to ensure that it melts and the mixture is lump free.
• Stir in the powdered sugar and mix well until it melts.
• Cook for 3 to 4 minutes, until the mixture is thick and smooth.
• Pour onto a greased plate and let the mixture cool for about an hour, at this point it is quite firm. Cut the mixture into squares and or diamonds and serve.

RECIPE OF CHICKPEA FLOUR PUDDING, BESAN HALWA

Steps:

• Heat a non-stick pan and add ghee in it.
• Once the ghee is hot add chickpea flour/ besan flour in it.
• Fry besan in ghee on a slow to medium flame and keep stirring in between.
• Continue to fry till besan changes its color and leaves its aroma.
• Now add 1/2 cup milk and 1 cup water in besan and keep stirring continuously so that no lumps are formed.
• When the besan absorbs all the milk and water, add sugar and cardamom powder in it.
• Keep stirring continuously so that the mixture doesn't stick to the pan.
• Switch off the flame when the above mixture is cooked and lump-free.
• For checking is your halwa is cooked put a laddle in the middle of the mixture.
• If the laddle sits firmly in it, your halwa is cooked.
• Garnish with sliced almonds and serve it hot.
• You can also use other dry fruits like pistachios and cashew nuts.

BESAN BURFI WITH CONDENSED MILK (DAIRY-FREE) - CHICKPEA FLOUR FUDGE

Steps:

• Heat oil in a skillet over medium heat. Add besan or chickpea flour, preferably sieved if using besan. Mix and roast for 10 minutes. Stir every 20-30 seconds once the skillet is hot. If the flour starts to brown too quickly, reduce the heat. The overall mixture should change color slightly and smell nutty. To make oil-free, dry roast the flour. it takes the same time. You can roast the flour while the condensed milk is thickening.
• In a skillet heat non dairy milk + oil + sugar over medium heat. Cook for 10 minutes or until boiling well for a few minutes.
• Add cashew flour, salt and whisk in. Reduce heat to medium-low and continue to boil for 10 minutes or until the mixture thickens to just about condensed milk consistency. Because the mixture is hot, it might seem runny, but if you take some in a spoon and let cool for a minute, the mixture thickens to a caramelly condensed milk consistency. Add any flavor additions like cardamom at this point and mix in. ***
• Add the roasted flour and mix into the condensed milk over medium low heat. Mix well by dragging to break the lumps if any and incorporate with the wet. This is a good time to get help from the eaters who are hanging out around the kitchen. **If you know your besan/chickpea flour from experience does get lumps, sieve the roasted flour before adding.
• The mixture will thicken and start to feel stiff and start to leave the sides within a minute or 2.*
• You can also add in 1-2 tbsp chopped nuts and currants at this point and mix in. You can also add 1 to 2 Tbsp powdered sugar and mix in, if you like sweeter burfi. (Traditional burfi is very sweet).
• Drop the mixture onto parchment. Use another parchment or greased spatula to even it out. Cut into pieces using pizza cutter while still warm. Press chopped or slivered nuts on top (optional)
• Cool completely, separate the pieces and store. While the mixture is cooling, treat yourself or your kitchen helpers to the burfi bits left in the skillet.

PUMPKIN BESAN BURFI {CHICKPEA FUDGE}

Steps:

• Place pumpkin pieces and water in a saucepan on medium heat. Cover and cook for about 20 minutes while stirring occasionally. Add more water as required until pumpkin is soft and easily mashed with a fork.
• Make sure the puree is not too watery. It should be thick although not dry and stodgy.
• Set the pumpkin puree aside.
• Place besan in a large non-stick saucepan or pot. Turn the heat onto a low-medium or medium and slow roast for about 10 - 15 minutes. The amount of time will vary on the intensity of the heat. Stir constantly to avoid scorching the besan.
• When the raw smell disappears and the besan changes colour to a golden light brown, it is ready.
• Add the cardamom and cinnamon powder. Stir and mix well with the besan.
• Lower the heat to a low setting while you start adding the liquids.
• Add 80 ml of coconut oil first and stir to combine and break all lumps. The mixture should look like coarse sand.
• Next add the pumpkin puree, coconut milk, sugar and vanilla essence. Stir to combine.
• Turn the heat back up to medium and stir constantly to continue cooking the mixture.
• The mixture will become a big massive blob and you will need some elbow grease to keep stirring.
• Add the remaining coconut oil, one tablespoon at a time while stirring to dry up the mixture (about 5 - 7 minutes).
• When the mixture starts to become dry and somewhat flaky on the outside, turn off the heat.
• Place the barfi mixture into a greased plate or mould.
• Using the back of a tablespoon, press and spread it out evenly in the plate.
• Make sure the top is nicely leveled. Set aside to cool.
• Once cooled, cut into desired shapes using a sharp thin knife.
• Refrigerate for at least 2 hours or overnight before serving.
• Barfi will get better the next day when it has firmed up and flavours have developed more. Enjoy with a cup of tea!

MOHANTHAL/CHICKPEA FLOUR FUDGE

Steps:

• In a bowl add chickpea flour, milk and 2 tablespoon ghee and mix well to form a bread crumb structure. When you try to make a ball it should hold the shape but also it crumbles in a second and set aside for 10-15 minutes.
• After 15 minutes sieve the chickpea flour -milk -ghee mixture to get a fine powder without any of thick pieces of flour.
• In a another pan heat water and sugar and stir well until it reaches 1 thread consistency /220° F-225° F. Remove from the fire and set aside. To this add saffron (dissolved in 1 tablespoon warm water).
• Heat a skillet and add ghee once the ghee is heated add sieved flour and cook until you see bubbles are comes from the top. Make sure to stir well while making them. Then add cardamom powder and to chickpea flour-ghee mixture and switch off the flame.
• Then add the sugar syrup and continue to stir until you can see dough formed and removes the pan.
• Transfer to greased 6 inch square pan and then add chopped almond and pistachios and try to press them into dough and set aside for 15 minutes. Then make cut into the dough and set aside for further cooling. Making this cut will help to remove them as pieces once everything cooled down.
• Enjoy.

BESAN KA HALWA (CHICKPEA FLOUR DESSERT)

Steps:

• Heat the ghee in a pan and add besan. Roast on low heat with a wooden spoon until the mixture turns a caramel brown.
• Heat milk in a saucepan and add the jaggery, khoya, cardamom and nuts. (Reserve a few nuts for garnishing later). Stir until the jaggery and khoya have dissolved in the milk.
• Pour the above milk mixture into the besan-ghee mixture. Stir on low heat until most of the liquid has evaporated and the halwa thickens.
• Take out the halwa in a platter and cut into diamonds or squares. Top with nuts.

BESAN HALWA RECIPE

Steps:

• Add ½ cup ghee in a heavy bottom pan.
• Once the ghee is melted, add ¾ cup chickpea flour and fry on medium heat until browned and a nutty aroma starts to come from it. It will take 10-12 minutes. Keep stirring continuously to avoid the flour from burning at the bottom of the pan.
• Note - The color of the final halwa will depend on how well you have roasted the flour. You want the flour to be dark brown in color but not burn it. It goes from perfectly browned to burnt in a few seconds. So keep a close eye while roasting it.
• Once the chickpea flour is browned well, add 1 cup water and ½ cup milk to the pan and cook until the liquid is absorbed by the flour. Keep stirring continuously.
• Add ½ cup sugar and 1 tsp cardamom powder to the pan. Mix well and cook for 5-6 minutes on low heat until ghee starts to separate from the sides of the pan.
• Once done, garnish with almond and pistachio slivers and serve hot.

PAKISTANI CHICKPEA & PISTACHIO FUDGE (BESAN KI BARFI)

Steps:

• Place the chickpea flour in a non-stick skillet over medium-high heat and stir constantly for 3-4 minutes until toasted - it will only very slightly darken in color.
• Whisk in the ghee or butter. The mixture will be clumpy and on the dry side initially. Continue to stir and the ghee or butter will begin to separate from the flour and become more liquidy. Continue to stir constantly as the mixture simmer and darkens in color, about 3-4 minutes. Think of this process like making a roux for a gravy or sauce. Pour the mixture into a bowl and set aside.
• Add the sugar and water to the same skillet. Bring to a simmer and stir frequently for about 5 minutes until the mixture is syrupy. You'll know the syrup is ready if it passes the "two thread" test: Take some of the mixture between your thumb and index fingers (blow it first to cool it a little!) and if two threads form when you pull your fingers apart, it's ready.
• Return the flour mixture to the skillet and stir it into the sugar mixture. Return the mixture to a simmer for another 3-4 minutes.
• Stir in the cardamom and pistachios.
• Pour the mixture into a small freezer-safe container that can serve as a mold (like 6x6 or even a little smaller). Sprinkle the remaining pistachios over the fudge and gently press them down into the mixture. Freeze the fudge for 1-2 hours then remove. Slice the fudge according to your size preference.

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.