Ingredients
- Besan (gram flour): 1 cup
- Ghee: ½ cup
- Sugar: ¾ cup (adjust as per taste)
- Water: 2 cups
- Milk: ½ cup (optional, for richness)
- Cardamom powder: ½ tsp
- Sliced almonds and pistachios: 2 tbsp (for garnish)
- Raisins: 1 tbsp (optional)
Preparation
In a saucepan, mix water and sugar. Heat until the sugar dissolves completely.
If using milk, add it to the sugar syrup. Stir well and keep it warm.
Heat ghee in a heavy-bottomed pan or kadhai over low to medium heat.
Add besan and roast it, stirring continuously to avoid burning.
Roast for 8-10 minutes until the besan turns golden brown and emits a nutty aroma.
Gradually pour the warm sugar syrup into the roasted besan, stirring constantly to prevent lumps from forming.
Be careful as the mixture may splatter slightly.
Cook the mixture on low heat, stirring continuously, until it thickens and starts leaving the sides of the pan.
Add cardamom powder and mix well.
Add sliced almonds, pistachios, and raisins. Mix gently.
Serve hot, garnished with extra nuts if desired.
Servings: 4
Notes
- For a healthier version, you can replace sugar with jaggery (gur). Dissolve jaggery in warm water and follow the same steps.
- You can add saffron strands soaked in milk for extra flavor and color.
- Besan halwa tastes best when served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
