Last Updated on 2 months by Neha Deshmukh

Instant Pot Besan Halwa Recipe – Easy Indian Sweet with Cardamom & Nuts

Introduction

Oh, halwa! Just the word conjures up warm, cozy feelings, doesn’t it? This Instant Pot Besan Halwa is a family favorite, and honestly, it’s become my go-to when I need a quick yet impressive Indian sweet. I first made this for Diwali a few years ago, and it was a huge hit – everyone raved about how perfectly golden and flavorful it was. The Instant Pot makes it so much easier than the traditional method, cutting down on stirring time and ensuring a smooth, lump-free result. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Besan Halwa is a game-changer for anyone who loves Indian sweets but doesn’t want to spend hours in the kitchen. It’s:

• Quick: Ready in under 20 minutes!
• Easy: The Instant Pot does most of the work.
• Delicious: Rich, aromatic, and perfectly sweet.
• Foolproof: The Instant Pot minimizes the risk of burning.
• Festive: Perfect for celebrations or a simple treat.

Ingredients

Here’s what you’ll need to make this delightful halwa:

• 1 cup besan (Indian chickpea flour) – about 180g
• ½ cup sugar – about 100g (adjust to taste)
• ½ cup water – about 120ml
• ½ cup ghee – about 115g (clarified butter)
• 1 teaspoon fresh cardamom powder – about 2g
• 2 tablespoons nuts (sliced almonds and raw green pistachios) – about 15g

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Indian Chickpea Flour) – Types & Quality

Besan is the star of the show! You can find different types of besan – fine, coarse, and everything in between. I prefer a fine besan for a smoother halwa texture. Look for a good quality besan that smells fresh and doesn’t have a bitter taste.

Ghee – Clarified Butter & Its Importance

Ghee is essential for that authentic halwa flavor. It adds a richness you just can’t get with oil. If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed, leaving behind pure butterfat. You can buy it pre-made, or make your own (it’s easier than you think!).

Cardamom – Fresh vs. Ground & Regional Variations

Freshly ground cardamom is always best! The aroma is incredible. If you’re using ground cardamom, make sure it’s relatively fresh. Some regions in India prefer a stronger cardamom flavor, so feel free to add a little more if you like.

Sugar – Adjusting Sweetness Levels

I’ve used ½ cup of sugar here, but you can adjust this to your liking. If you prefer a less sweet halwa, start with ¼ cup and add more as needed. You can also experiment with jaggery (gur) for a more traditional, rustic flavor.

Nuts – Almond & Pistachio Choices

Almonds and pistachios are classic halwa garnishes. I love the color contrast and the slight crunch they add. Feel free to use other nuts like cashews or walnuts if you prefer!

Step-By-Step Instructions

Alright, let’s make some halwa!

1. Press the ‘sauté’ button on your Instant Pot and set it to medium heat. Add the besan and dry roast for about 10 minutes, stirring constantly to prevent burning. You’ll know it’s ready when it turns golden and smells wonderfully aromatic.
2. Sift the roasted besan through a fine-mesh sieve. This removes any lumps and ensures a silky-smooth texture. Set aside.
3. Clean the Instant Pot inner pot. Add the water and sugar. Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Once done, do a quick pressure release.
4. Press ‘sauté’ again. Add the ghee, roasted besan, and cardamom powder. Now, this is where the magic happens! Stir continuously for 2-3 minutes until the mixture thickens and comes together beautifully. It will start to leave the sides of the pot.
5. Immediately transfer the halwa to serving bowls. Garnish generously with sliced almonds and pistachios. Serve warm and enjoy!

Expert Tips

• Don’t skip the roasting step! Roasting the besan is crucial for developing that nutty flavor and preventing a raw taste.
• Stir, stir, stir! Constant stirring is key to preventing the besan from sticking and burning, especially during the sautéing stages.
• Adjust the ghee: If you find the halwa is too dry, add a tablespoon or two more ghee.

Variations

• Vegan Adaptation: Substitute the ghee with coconut oil or a vegan butter alternative.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as besan is a gluten-free flour.
• Spice Level Adjustment (Cardamom): If you love a stronger cardamom flavor, add up to 1 ½ teaspoons. My grandmother always added a pinch of nutmeg too!
• Festival Adaptations (Holi, Diwali): For Diwali, I sometimes add a few strands of saffron for a luxurious touch. During Holi, a sprinkle of edible silver leaf (varak) makes it extra festive.

Serving Suggestions

Besan halwa is delicious on its own, but here are a few ideas:

• Serve warm with a scoop of vanilla ice cream.
• Pair it with a cup of masala chai.
• Offer it as part of a larger Indian meal.

Storage Instructions

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

FAQs

What is Besan Halwa traditionally made with?

Traditionally, Besan Halwa is made by roasting the besan in ghee over a low flame for a long time – often 30-45 minutes! The Instant Pot version is a much quicker and easier adaptation.

Can I make Besan Halwa without an Instant Pot?

Absolutely! You can make it in a heavy-bottomed pan on the stovetop. Just be prepared for a lot of stirring!

How do I prevent the besan from sticking and burning?

Constant stirring is the key! Also, make sure your Instant Pot is clean and that you’re using medium heat.

What is the best way to roast besan for halwa?

Roast it slowly and steadily, stirring constantly. You want it to turn golden brown and fragrant, but not burnt.

Can I use a different type of nut for garnish?

Definitely! Cashews, walnuts, or even a sprinkle of chopped dates would be delicious.

How long does Besan Halwa stay fresh?

It stays fresh for up to 3 days in the refrigerator, but it’s best enjoyed fresh!