Besan Halwa recipe, Besan ka halwa, Non sticky Besan halwa , Kadalai maavu(chickpea flour) halwa - kuzhali samaiyalarai

 

Besan halwa is one of the tastiest sweet recipe with very few ingredients. The main step in making this halwa is roasting the besan(chickpea flour) to the right amount. And the flame also plays a very important role in the taste and flavor of this halwa.

 This besan halwa can be prepared with lot of ghee in which the ghee will ooze out from the halwa. But here in this post I have shared  the besan halwa recipe with minimum ghee and at the same time, the halwa will be non sticky and scrumptious. 

To check the other few halwa recipes in our blog

Please click the below links.

 

• Wheat Halwa(Thirunelveli Halwa)
• Thiruvaiyaaru Ashoka(Asoka Halwa)
• Kasi Halwa/White pumpkin(Poosanikkaai) halwa
• Badam|Almond Halwa
• Beetroot Halwa
• Carrot Halwa
• Almond Milk Kesari
• Wheat Rava (Broken Wheat) Kesari
• Aval(Poha) kesari
• Rava/Semolina Kesari

 

Ok now coming to the recipe.  

BESAN HALWA

SOAKING TIME: - | PREPARATION TIME: 2 mins | COOKING TIME: 40 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEET

CUISINE:   NORTH INDIAN

SERVES:  4 PERSONS

 

INGREDIENTS:

 

1 cup chickpea flour(besan)

2 tablespoon Sooji(rava)

1/2 cup Ghee

1 cup milk

3/4 cup sugar

1/2 teaspoon cardamom powder

Few saffron

Few cashews

Few Almonds

 

 

VIDEO RECIPE LINK:   https://youtu.be/dTMOq8BmOno

 

PREPARATION:

Chop the cashews and almonds into small pieces.

Prepare the cardamom powder and keep it ready.

Soak the saffron in hot milk and keep it ready.

 

METHOD:

In a heavy bottomed pan  take a teaspoon of oil and roast the nuts in low flame till they becomes golden brown.

Remove the roasted nuts from heat and keep them aside.

In the same pan add the remaining ghee and let it mel.

Then add the besan(chickpea flour) and roast it in low flame.

Stir continuously with the ladle to avoid burning at thte bottom.

If you stop stirring in between , the flour will get burnt at the bottome immediately.

Also be sure the flame should be low.

Once the besan starts to emit nice aroma, add the rava(sooji) and continue roasting in low flame.

at one stage the flpur will starts to become golden brown and starts to ooze out the ghee.

Continue roast the flour till it becomes nice brown colour( not burnt) and become sticky dough.

It will take definitely not less than 30 minutes.

Then add the milk and saffron milk and stir continuously.

Now the roasted flour will absorb the milk and doubles in amount.

In that time flour will become cooked too.

Then add the sugar and cardamom powder.

Stir continuously. The sugar will melt and the halwa becomes little thin.

Continue stirring in low flame it becomes non sticky and thick mass.

If you want the halwa with lot of ghee, add some more ghee (1/4 -1/2 cup more) at this stage and mix well.

Now flavorful tasty besan halwa is ready to serve.

 

 

NOTES:

•  If you want the halwa to be so gooey, increase the ghee amount to 1 cup.
• The flame should be in low level until the  flour is fully roasted otherwise the flour will remain raw and becomes burnt.
• Along with almonds and cashews melon seeds can also be used.

 

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 In a heavy bottomed pan  take a teaspoon of oil and roast the nuts in low flame till they becomes golden brown.

Remove the roasted nuts from heat and keep them aside.

In the same pan add the remaining ghee and let it melt.

Then add the besan(chickpea flour) and roast it in low flame.

Stir continuously with the ladle to avoid burning at thte bottom.

If you stop stirring in between , the flour will get burnt at the bottom immediately.

Also be sure the flame should be low.

Once the besan starts to emit nice aroma, add the rava(sooji) and continue roasting in low flame.

at one stage the flpur will starts to become golden brown and starts to ooze out the ghee.

Continue roast the flour till it becomes nice brown colour( not burnt) and become sticky dough.

It will take definitely not less than 30 minutes.

Then add the milk and saffron milk and stir continuously.

Now the roasted flour will absorb the milk and doubles in amount.

In that time flour will become cooked too.

Then add the sugar and cardamom powder.

Stir continuously. The sugar will melt and the halwa becomes little thin.

Continue stirring in low flame it becomes non sticky and thick mass.

If you want the halwa with lot of ghee, add some more ghee (1/4 -1/2 cup more) at this stage and mix well.

Now flavorful tasty besan halwa is ready to serve.

 

Do try this recipe and please don’t forget to give your feedback in comments.

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