Besan Ka Halwa

Besan Ka Halwa

Besan Ka Halwa

Besan Ka Halwa is a traditional Indian dessert and made using different flour, lentils, nuts and vegetables. Besan Ka Halwa is one of my favorite Halwas. This is delicious and also quick and easy to make. When you roast the besan, the house is full of sweet aroma. Besan Ka Halwa is also gluten free.
4.34 from 9 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Dessert
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 cup coarse besan ladoo ka besan, gram flour
  • 1/2 cup clarified butter ghee
  • 1 cup sugar
  • 1/4 tsp cardamom powder ilachi
  • 2-1/2 cup water
  • 2 Tbsp almonds sliced

Instructions
 

  • Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
  • Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
  • Add the syrup slowly, as you add the syrup to besan water will splatter.
  • Turn down the heat to low and let it cook for about 2-3 minutes.
  • Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
  • Garnish with cashews.

Notes

Serving suggestion
Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
Variations
Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfi.
Tried this recipe?Let us know how it was!

Besan ka Halwa is a classic Indian dessert made from besan (gram flour), ghee (clarified butter), sugar, and aromatic spices. This sweet treat is loved for its rich flavor, creamy texture, and irresistible aroma. 

Whether served warm or at room temperature, Besan ka Halwa is a delightful dessert that’s perfect for celebrating special occasions such as a party recipe or even festive occasions such as diwali, holi, ganesh chaturthi or janmashtami or simply made to satisfy one’s sweet tooth. 

Variations of Halwa:

Although Besan ka Halwa can be considered to be one of the most savoury and fulfilling desserts amongst all halwas, here we have a list of some halwas that can be savoured and enjoyed all along with friends and family. 

  1. Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajraula. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavoured with cardamom.
  2. Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavoured with cardamom.
  3. Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as prasad.
  4. Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.

Tips for Making Perfect Besan ka Halwa:

Use Good Quality Gram Flour: Use fresh and high-quality gram flour (besan) to make Besan ka Halwa for the best flavor and texture. Fresh besan has a nutty aroma and a smooth texture, which enhances the taste of the halwa.

Roast the Gram Flour Well: Roast the gram flour in ghee until it turns golden brown and fragrant. Properly roasting the gram flour is crucial for developing the rich and nutty flavor of the halwa.

Control the Sweetness: Adjust the amount of sugar according to your taste preferences. Some people prefer Besan ka Halwa to be sweeter, while others prefer it less sweet. Start with a smaller amount of sugar and add more if needed.

Garnish with Nuts and Saffron: Garnish Besan ka Halwa with chopped nuts such as almonds, pistachios, and cashews, as well as a few strands of saffron for a luxurious touch. The nuts add crunch and texture, while saffron adds color and aroma to the halwa.

FAQs about Besan ka Halwa:

Can I make Besan ka Halwa ahead of time? 

Yes, Besan ka Halwa can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently on the stovetop or in the microwave before serving.

Can I freeze Besan ka Halwa? 

While Besan ka Halwa can be frozen, its texture may change slightly upon thawing. If freezing, allow the halwa to cool completely before transferring it to a freezer-safe container. Thaw the halwa in the refrigerator overnight before reheating.

Is Besan ka Halwa vegan-friendly? 

Traditional Besan ka Halwa is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Besan ka Halwa by using plant-based ghee or oil instead of dairy ghee.

Is Besan ka Halwa gluten-free? 

Yes, Besan ka Halwa is gluten-free as it is made from gram flour, which is naturally gluten-free. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.

Besan ka Halwa is a luxurious and aromatic dessert that’s perfect for indulging in on special occasions or as a sweet treat for your loved ones. 

With its rich flavor, creamy texture, and endless variations, Besan ka Halwa is sure to become a favorite in your dessert repertoire. Whether enjoyed warm or at room temperature, this halwa is guaranteed to satisfy your sweet cravings and leave you feeling content and happy.

Besan ka Halwa goes best even at marriage and big events hence its often served as people’s favorite choice of sweet dessert after every celebration and is a great hit among family gatherings and unions.


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23 thoughts on “Besan Ka Halwa

  1. Hello Manjula! Thanks a lot for your recipes. I enjoy a lot cooking your dishes. I have one question, I do not live in India and here is quite impossible to get ghee. Can I use Sunflower oil or any other oil to replace it? if so, are the measures the same, or a bit different?

    Thanks a lot!

    King regards,

    Jeni

  2. Thank you Manjula I was looking for a reliable recipe for this halwa and I know yours are…I’ll be making it in the more solid form. Also thank you for the trick to convert this recipe without coarse besan. When I make it I’ll write back, Didina

      1. I did this recipe again but with no dairy. I used coconut oil in place of ghee and a mix of rice milk and coconut milk in place of cow’s milk (I made the squares version). It came out a little softer (maybe I should have cooked it for longer) but it was a hit with everybody and disappeared very soon. Will do it again! I also think that Manjula’s recipes are very, very much superior to those of vegan bloggers, so if you want to cook vegan (which I am not) I suggest sticking to this blog and modifying the recipes if necessary.

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