{"id":27162,"date":"2022-09-27T13:05:28","date_gmt":"2022-09-27T07:35:28","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=27162"},"modified":"2024-11-04T02:40:35","modified_gmt":"2024-11-03T21:10:35","slug":"easy-besan-ka-halwa","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-besan-ka-halwa\/","title":{"rendered":"Easy Besan Ka Halwa"},"content":{"rendered":"\n

Besan halwa <\/strong>is one of the most popular Indian halwas. It\u2019s an Indian sweet you\u2019ll find in every household. Bursting with notes of cardamom, besan ka halwa is soft, rich, and has a texture that melts in the mouth.<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

Besan halwa has always been a part of Diwali sweets for us, but it wasn\u2019t limited to festivities. The halwa was made throughout the year. Every time we had a sore throat or cold, my dad would whip up sheera like it was a magical cure-all. His recipe for besan ka halwa was very, very liberal with ghee and didn\u2019t require many ingredients. That somehow stuck with me.<\/p>\n\n\n\n

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Jump to:<\/strong><\/p>\n\n\n\n

How to make besan ka halwa<\/a><\/p>\n\n\n\n

Halwa recipe tips<\/a><\/p>\n\n\n\n

How to serve<\/a><\/p>\n\n\n\n

Variations <\/a><\/p>\n\n\n\n

More recipes<\/a><\/p>\n\n\n\n

WHY TRY THIS BESAN HALWA RECIPE<\/strong><\/h2>\n\n\n\n

Because it\u2019s the <\/em>halwa.<\/p>\n\n\n\n

That is reason enough in my book.<\/p>\n\n\n\n

HOW TO MAKE BESAN KA HALWA?<\/h2>\n\n\n\n

The video for making Besan Halwa is included below!<\/em><\/strong><\/p>\n\n\n\n

Sometimes good food takes time, and Indian sweets are no different. This besan ka halwa recipe is not heavy on effort, but yes, it begs for time. Don\u2019t rush the process of roasting besan.<\/p>\n\n\n\n

Undercooked besan is neither good for the stomach and it tastes pretty awful. Listen to music or chat with someone, if need be, while you roast and cook to give the halwa the time it deserves.<\/p>\n\n\n\n

\"Dry<\/figure>\n\n\n\n

Step 1<\/strong>: I start by dry roasting besan (gram or chickpea flour) in a heavy-bottom pan on medium to low heat for about four to five minutes.<\/p>\n\n\n\n

Step 2<\/strong>: As soon as I get the whiff of the nutty aroma of roasted besan, that's when I add ghee.<\/p>\n\n\n\n

\"Add<\/figure>\n\n\n\n

Step 3:<\/strong> Cook for 15 to 20 minutes on low heat, pretty much stirring constantly.<\/p>\n\n\n\n

Step 4:<\/strong> Separately, on medium heat, bring water, sugar, and coarsely pounded cardamom seeds to a boil.<\/p>\n\n\n\n

Step 5<\/strong>: Simmer for 4 to 5 minutes before turning off the heat.<\/p>\n\n\n\n

Step 6<\/strong>: When the ghee starts to separate from the nicely emulsified mixture, it changes color to a gorgeous brown, and you get that signature fragrance. Pour the sugar water carefully over it with one hand while vigorously stirring with the other.<\/p>\n\n\n\n

\"Besan<\/figure>\n\n\n\n

Step 7<\/strong>: Whisk, whisk and whisk some more till all the water and sugar are absorbed, and you have a lush, velvety besan ka halwa ready.<\/p>\n\n\n\n

Final step<\/strong>: Serve immediately.<\/p>\n\n\n\n

\"Ready<\/figure>\n\n\n\n
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