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Besan ka Halwa (Chickpea Flour Dessert)

besan ka halwa in a plate

Besan ka halwa is a gluten-free Indian dessert made of chickpea flour, ghee, jaggery, milk, milk solids and nuts. Soft, aromatic and easy to make!

  • Author: Saima
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 25 pieces 1x
  • Category: Dessert
  • Method: Stove top cooking
  • Cuisine: Indian

Ingredients

Scale
  • 1.5 cups besan or chickpea flour
  • 0.5 cup ghee
  • 1.5 cups milk
  • 1.5 cups jaggery
  • 1.5 cups khoya or milk solids
  • 0.5 teaspoon cardamom
  • 0.25 cups chopped almonds and cashews

Instructions

  1. Heat the ghee in a pan and add besan. Roast on low heat with a wooden spoon until the mixture turns a caramel brown.
  2. 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.
  3. 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.
  4. Take out the halwa in a platter and cut into diamonds or squares. Top with nuts.

Notes

  1. Keep the heat LOW at all stages of cooking this halwa - If you increase the heat to cook it faster, it will burn.
  2. Stir the halwa continuously in a circular motion using a wooden spoon both when roasting the flour in ghee and after adding the milk mixture. The halwa will brown evenly if you do this.
  3. Roast the chickpea flour in ghee very well. The mixture will change texture and color as you do this. Stop when you get a caramel-like thick paste.

Nutrition

Keywords: besan halwa, Indian sweet, easy Indian desserts

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