Last Updated on 4 months by Neha Deshmukh

Authentic Besan Halwa Recipe – Cardamom & Turmeric Indian Dessert

Introduction

Oh, halwa. Just the word conjures up warm, cozy feelings, doesn’t it? This Besan Halwa, with its delicate cardamom aroma and subtle turmeric warmth, is a hug in a bowl. It’s one of those desserts my grandmother used to make, and honestly, attempting to recreate her version is what sparked my love for Indian sweets. It’s surprisingly easy to make, and perfect for a quick treat or a festive celebration. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any halwa recipe. It’s a comforting classic, made even better with a touch of turmeric for colour and health benefits. It’s quick – ready in under 15 minutes! – and requires minimal ingredients. Plus, it’s naturally gluten-free and easily adaptable to vegan diets. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this golden goodness:

• 1 tablespoon ghee
• 3 tablespoons besan (Indian chickpea flour)
• 1 cup milk of choice
• ?? teaspoon cardamom
• ?? teaspoon turmeric
• Pinch of black pepper
• ?? cup jaggery or coconut sugar

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Besan (Indian Chickpea Flour): Types & Quality

Besan is the star of the show. You want a good quality, finely ground besan for the smoothest halwa. There are different types – some are lighter in colour, others more coarse. I prefer a lighter coloured besan for a more delicate flavour. Roughly, 3 tablespoons of besan is about 45 grams.

Ghee: Choosing the Right Kind for Flavor

Ghee is traditional, and it adds a beautiful nutty flavour. You can use store-bought or homemade. The quality of your ghee will definitely shine through, so choose one you enjoy! About 1 tablespoon of ghee is around 15ml.

Cardamom: Green vs. Black Cardamom – Which to Use?

Green cardamom is what we’re using here. It has a sweet, floral aroma that complements the besan beautifully. Black cardamom has a smokier flavour, which isn’t quite right for this recipe. I usually use around ½ – ¾ teaspoon of ground cardamom, adjusting to my taste.

Turmeric: Benefits & Varieties

Turmeric adds a lovely golden hue and a subtle earthy flavour. Plus, it’s packed with health benefits! Any good quality turmeric powder will work. About ½ teaspoon is perfect, but feel free to adjust.

Sweetener Options: Jaggery, Coconut Sugar & Alternatives

Jaggery is traditional, giving a lovely caramel-like flavour. Coconut sugar is a great alternative. You can also use regular sugar, maple syrup, or even honey – adjust the quantity to your sweetness preference. I usually start with ¼ cup (around 50-60 grams) and add more to taste.

Milk Choice: Dairy vs. Plant-Based Options

Any milk works! Dairy milk gives a richer flavour, but almond, oat, or soy milk are fantastic vegan options. Just be aware that plant-based milks might slightly alter the flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a small pot over medium heat. It should be shimmering, but not smoking.
2. Add the besan and roast continuously for 5-7 minutes. This is key – you want a lovely golden colour and a nutty aroma. Don’t stop stirring!
3. Stir in the cardamom, turmeric, and black pepper. Give it a good mix to bloom the spices – you’ll smell the aroma intensify.
4. Pour in the milk and add your chosen sweetener. Now, whisk vigorously to prevent any lumps from forming. This is where a little elbow grease comes in handy!
5. Simmer for 3-4 minutes, stirring constantly, until the halwa is heated through and slightly thickened. If it’s too thick, add a splash more milk.
6. Serve hot in a mug, optionally topped with ghee-roasted cashews for a little crunch.

Expert Tips

A few little secrets to halwa perfection:

Roasting the Besan: Avoiding a Bitter Taste

Roasting the besan properly is crucial. Underoasted besan will taste raw, while overroasted besan will be bitter. Keep stirring and watch the colour carefully!

Achieving the Perfect Halwa Consistency

The consistency should be smooth and slightly thick, like a creamy porridge. Adjust with milk if needed. Remember it will thicken as it cools.

Preventing Lumps: A Whisking Guide

Whisking constantly while adding the milk is the best way to prevent lumps. If lumps do form, don’t panic! Just keep whisking vigorously, or use an immersion blender for a super-smooth finish.

Enhancing the Aroma: Spice Bloom Technique

Blooming the spices in the ghee releases their flavour. Stir them for about 30 seconds before adding the milk.

Variations

Let’s get creative!

Vegan Besan Halwa

Simply use plant-based milk and a vegan sweetener like maple syrup or coconut sugar.

Gluten-Free Besan Halwa (Naturally Gluten-Free!)

This recipe is naturally gluten-free, as besan is a legume flour. Just double-check your ghee and spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment: Increasing the Pepper

My friend, Priya, loves a little kick! Feel free to add a bit more black pepper if you enjoy a spicier halwa.

Festival Adaptations: Halwa for Diwali, Holi & More

Halwa is a staple during Indian festivals. For Diwali, I like to add a sprinkle of chopped nuts. For Holi, a vibrant colour like saffron can be added.

Serving Suggestions

Serve warm, and enjoy! It’s lovely on its own, or with a dollop of yogurt. A sprinkle of chopped nuts (cashews, almonds, or pistachios) adds a nice texture.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.

FAQs

Let’s answer some common questions:

What is Besan Halwa traditionally served with?

Traditionally, it’s enjoyed on its own as a sweet treat. But it also pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream.

Can I make Besan Halwa ahead of time?

You can, but the texture is best when freshly made. If you do make it ahead, reheat gently with a little extra milk.

How do I adjust the sweetness level in this recipe?

Start with the recommended amount of sweetener and taste as you go. Add more, a little at a time, until it reaches your desired sweetness.

What’s the best way to store leftover Besan Halwa?

Store in an airtight container in the refrigerator for up to 3 days.

Can I use a different type of flour instead of besan?

While besan is traditional, you could experiment with other flours like almond flour or cashew flour, but the flavour and texture will be different.