Monsoon brings an array of sweetness and hosts opportunities to binge on savories like pakoras, samosa, halwa, kheer, and many more. However, fried food is mainly talked about during the rainy season, and very few people give credit to desserts. So, making your season exciting, we came up with the recipe of besan halwa.
- 1 cup besan (chickpea flour)
- ½ cup ghee
- ⅓ sugar, as required
- 1 cup milk
- ½ cup water
- Nuts (almonds, cashews, pistachios, and raisins )
- 1 tsp cardamom powder
- 5-6 saffron strands
- 1 tsp rose water
How To Make Besan Halwa?
- To make this delicious halwa in monsoon, you need to take Kadai or a heavy bottom pan and heat on a medium flame.
- Once it is heated, add besan and dry roast the flour. This gives a nutty aroma to the halwa. Continuously stir the flour and roast till it turns light brown.
- When it's completely roasted, transfer it on a plate and keep it aside to cool.
- Now in the same kadhai, heat some ghee, add chopped nuts in it (not all; keep some for garnishing), and saute them for a few seconds. Once they are done, take them out.
- Meanwhile, take another pan, put it on the flame, and boil water and sugar. Make a syrup to combine both the ingredients.
- In the same kadhai, add more ghee; add the roasted besan and stir it in ghee, then add milk, water, and sugar syrup. Mix them well, and the mixture starts bubbling, which indicates the besan is done.
- Continuously stir the halwa; otherwise, it sticks on the bottom. Add more ghee in this step if you're required.
- Again stir it, till it's creamy in texture. Don’t over-thick the halwa. Check the consistency according to you.
- Now add cardamom powder, rosewater, and saffron. Give a gentle mix.
Your besan halwa is ready. Serve it warm with garnished chopped nuts.