Authentic Besan Halwa Recipe – Cardamom & Ghee Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Besan Halwa Recipe – Cardamom & Ghee Indian Sweet

Okay, let’s be real. Is there anything more comforting than a warm bowl of halwa? This Besan Halwa, in particular, holds a very special place in my heart. I remember my grandmother making this every Diwali, the aroma filling the entire house. It’s a classic Indian sweet, and honestly, it’s easier to make than you might think! Let’s dive in and I’ll show you how to create this golden, ghee-soaked goodness.

Why You’ll Love This Recipe

This Besan Halwa isn’t just delicious; it’s a hug in a bowl. It’s perfect for festive occasions, a cozy weeknight dessert, or even a little self-care treat. The cardamom adds a beautiful fragrance, and the ghee… well, the ghee is what makes it truly special. Plus, it comes together relatively quickly – about 20 minutes of cooking time! You’ll love how satisfying it is to make (and eat!).

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup besan flour (gram flour) – about 120g
• ¾ cup sugar – about 150g
• ½ cup melted ghee – about 115g
• 1.5 cups water (or milk) – about 360ml
• ½ tsp cardamom powder – about 2.5g
• A few cashew nuts – about 15-20, for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here.

• Besan Flour: Use a good quality, fresh besan. It should smell fragrant, not stale. The color should be a vibrant yellow.
• Ghee: Don’t skimp on the ghee! It’s the heart and soul of this halwa. Homemade ghee is amazing if you have it, but a good quality store-bought ghee works perfectly too.
• Cardamom: Freshly ground cardamom powder is best. The aroma is so much more potent.
• Sweetness Levels: Traditionally, Besan Halwa is quite sweet. However, you can adjust the sugar to your liking. Some families prefer a slightly less sweet version, especially if serving with a cup of chai.
• Ghee Usage: The amount of ghee can also vary. Some regions use a bit more for a richer, more decadent halwa.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1/3 cup of ghee in a heavy-bottomed kadai (or a deep frying pan) over low-medium heat. This is important – we don’t want to burn the besan.
2. Add the besan flour and start roasting it. This is the most crucial step! Keep stirring constantly for 8-10 minutes. You’ll know it’s ready when it turns golden brown and gives off a lovely, nutty aroma. Be patient – this takes time!
3. Now, gradually add the water (or milk) while continuously stirring. This is where you need to be vigilant to avoid lumps. Keep stirring until everything is well combined.
4. As the mixture thickens, add the sugar and mix well on low heat until it’s completely dissolved. Keep stirring! This part takes a bit of elbow grease.
5. Continue stirring until the halwa starts to leave the sides of the pan. This means it’s almost ready!
6. Finally, add the remaining ghee, cardamom powder, and cashew nuts. Mix everything thoroughly.
7. Transfer the halwa to a serving plate and serve warm. Seriously, it’s best enjoyed while it’s still warm and gooey.

Expert Tips

Here are a few things I’ve learned over the years:

• Roasting is Key: Don’t rush the roasting process. Properly roasted besan is what gives the halwa its beautiful color and flavor.
• Stir, Stir, Stir: I can’t stress this enough! Constant stirring prevents lumps and ensures even cooking.
• Heavy-Bottomed Pan: A heavy-bottomed pan distributes heat evenly, preventing the halwa from sticking or burning.
• Ghee Temperature: Make sure the ghee isn’t smoking hot when you add the besan. Low-medium heat is perfect.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee instead of regular ghee. It works surprisingly well!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as besan flour is a gluten-free ingredient.
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more. You could also experiment with a pinch of nutmeg or saffron.
• Festival Adaptations: My family always makes this for Diwali and Holi. For Diwali, we add a few strands of saffron for extra richness. For Holi, we sometimes add a sprinkle of chopped pistachios for color.

Serving Suggestions

Besan Halwa is delicious on its own, but here are a few ways to serve it:

• With a scoop of vanilla ice cream: A classic combination!
• With a cup of hot chai: The perfect pairing for a cozy evening.
• As part of a festive thali: Alongside other Indian sweets and savory dishes.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. It might lose a little of its initial texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is it necessary to use ghee for authentic flavor? Yes, ghee is essential for the traditional flavor of Besan Halwa. It gives it that rich, nutty taste.
• Can I use milk instead of water? Absolutely! Using milk will make the halwa even richer and creamier.
• How do I prevent lumps from forming in the halwa? The key is to add the water (or milk) gradually and stir constantly.
• What is the best way to roast besan flour? Roast it over low-medium heat, stirring continuously, until it turns golden brown and fragrant.
• Can I add other nuts or dry fruits? Definitely! Almonds, pistachios, and raisins are all great additions.

Enjoy making (and eating!) this delicious Besan Halwa. I hope it brings as much joy to your kitchen as it does to mine!