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

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 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 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.