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Besan Ka Halwa
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Remember to always cook the besan on low heat and to keep stirring continuously, or else it will burn towards the bottom. Take care to not overcook the halwa either, or it will come out all dry. For added flavour, you could add in some crushed elaichi dana.
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Besan Halwa is a Punjabi dessert that is most popularly prepared during pious events like pujas. It also is a proven natural cure for sore throats. It is to be fed to the patient post-dinner, with an advisory that water not be consumed after the halwa has been savoured, as the ghee in the dish could further congest the throat.
- Gram flour (besan) (2 cups)
- Sugar (1 cup)
- Ghee (½ cup)
- Milk (2 cups)
- Cashew nuts (kaju), chopped (10 to 12)
- Almond (badam), slivered (8 to 10)
- In a non-stick pan, roast the gram flour on low heat. Keep stirring continuously till the flour has turned dark brown, and till a heady aroma has started wafting out.
- Add in the sugar and continue to roast, again stirring continuously, for about 5 to 7 minutes.
- Next, add in the ghee and mix well. Continue to cook for 5 more minutes
- Add in the milk, mix well and cook till you get a halwa-like consistency
- Toss in the cashew nuts and the almonds and mix well.
- Serve piping hot