Dessert
Besan Halwa (Indian Gram Flour Pudding)
Original name: Besan Halwa
About this dish
Besan halwa is the quiet luxury of Indian sweets: gram flour toasted patiently in ghee until it turns the colour of polished teak, then loosened with hot milk and sweetened with sugar. Unlike faster besan ladoos, this halwa is cooked to a spoonable, glossy pudding, scented with cardamom and saffron.
In many north Indian homes it is made for celebrations, winter afternoons, or when someone simply needs comfort in a bowl. The only real skill is patience: the flour must be roasted slowly and never allowed to scorch, or the halwa turns bitter.
Ingredients
UK and US measurements are both included for every recipe.
Gram flour (besan)
grain150 g
Imperial measurement: 1 1/4 cup
Ghee
fat80 g
Imperial measurement: 1/3 cup
Whole milk
dairy250 ml
Imperial measurement: 1 cup
Sugar
other120 g
Imperial measurement: 2/3 cup
Water
liquid60 ml
Imperial measurement: 1/4 cup
Green cardamom pods, seeds crushed
spice5 pods
Imperial measurement: 1/4 tsp ground
Saffron threads
spice8 threads
Slivered pistachios
other15 g
Imperial measurement: 2 tbsp
Method
Sift the gram flour
2 minutesSift the besan into a bowl to remove any lumps. Lumpy flour will not toast evenly and can leave raw pockets in the finished halwa.
Warm the milk and infuse saffron
3 minutesIn a small saucepan, warm the milk with the saffron threads over low heat until steam rises. Do not let it boil. Take it off the heat and set it aside to infuse.
Toast the besan in ghee
15 minutesHeat the ghee in a heavy-bottomed pan over medium-low heat. Add the sifted besan and stir continuously with a spatula. Roast for 12 to 15 minutes, until the flour darkens to a deep golden brown and smells nutty and toasted. Keep the heat low; if the flour scorches, the halwa will taste bitter.
Add the hot milk gradually
3 minutesCarefully pour the warm milk into the pan in a slow, steady stream while stirring vigorously with a whisk or spatula. The mixture will bubble and thicken immediately. Keep stirring to prevent lumps from forming.
Sweeten and cook to a glossy mass
10 minutesAdd the sugar, crushed cardamom, and optional water. Stir well and cook over medium-low heat for 8 to 10 minutes, until the halwa pulls away from the sides of the pan and ghee begins to glisten at the edges. It should be thick enough to hold a spoon but still soft.
Rest and garnish
5 minutesTake the pan off the heat and let the halwa rest for 5 minutes; it will thicken further as it cools. Scatter the slivered pistachios over the top and serve warm.
Equipment
- Heavy-bottomed pan
- Whisk
- Spatula
- Small saucepan
- Measuring cups and spoons
Nutrition facts
Tips
- Roast the besan on medium-low heat and never rush it, the colour and nutty aroma are your only reliable signals that it is done.
- Warm the milk before adding it to the hot flour, as cold liquid can seize the mixture and make it lumpy.
- The halwa will thicken as it cools, so pull it off the heat while it is still slightly looser than you want the final texture to be.
- If you prefer a richer version, replace the water with an equal amount of milk and add an extra teaspoon of ghee at the end.
Serving suggestions
- Serve warm in small bowls, Pair with a cup of masala chai, Top with extra pistachios or almonds, Offer alongside puri for a festive meal.
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Recipe by
Anaya Narayanan
Specialises in Indian cuisineAnaya Sharma is a biryani specialist who layers rice like a architect.
Describe yourself in three words: Precise, proud, saffron hands.