Besan Ka Halwa How To Make Indian Style Chickpea Flour Halwa At Home Recipes

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 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 (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.