Table of Contents
About the Recipe
Besan Halwa is a timeless Indian sweet made with roasted gram flour (besan), ghee, sugar syrup, and cardamom. It is soft, aromatic, and melts in your mouth. This halwa is widely enjoyed during Indian festivals. It is also a favorite winter dessert because of its warming properties and rich flavors.
Making Besan Halwa is simple and does not require any fancy equipment. All you need is some patience to roast the besan slowly in ghee. This step is essential because it removes the raw taste of the flour and gives it a nutty aroma.
This dessert is commonly prepared in Indian households to offer during prayers or celebrations. It is also loved by children because of its soft, melt-in-the-mouth texture. You can serve it warm in bowls or pour it into a mold, set it, and cut into beautiful squares.
A pinch of saffron adds a golden hue and a rich aroma, while optional ingredients like grated mawa can make it even more indulgent. The ingredients used in Besan Halwa are basic and easily available in most kitchens. It is perfect for both beginners and experienced cooks.
If you love Indian sweets like Sooji Laddoo or Narkel Naru, then Besan Halwa will become a new favorite in your recipe collection. Its rich flavor, easy preparation, and cultural significance make it one of the best Indian desserts to try.
7 Secrets to Perfect Besan Halwa (Gram Flour Halwa)
Mastering Besan Halwa at home becomes easy when you follow these 7 essential secrets. These tried-and-true tips will ensure your halwa is always flavorful, smooth, and perfectly textured—just like the ones served during festivals and celebrations.
Secret 1: Roast the Besan Low and Slow
The heart of a perfect Besan Halwa is in roasting the gram flour correctly. Always roast on low heat, and stir constantly to avoid burning. When done right, the besan will turn a beautiful golden color and emit a deep, nutty aroma.
Tip: Roasting can take 10–15 minutes. If it browns too fast, reduce the flame to avoid a bitter aftertaste.
Secret 2: Add a Pinch of Salt
It might sound strange, but a tiny pinch of salt makes a huge difference. Salt enhances the sweetness, deepens the flavors of ghee and cardamom, and gives the halwa a more rounded, balanced taste.
Secret 3: Use High-Quality Ghee
The ghee you use will significantly affect the final taste. For a rich, luxurious halwa, choose pure desi ghee. Avoid replacing it with oil or margarine—these won’t provide the same melt-in-your-mouth texture or aroma.
Optional Trick: Brown the ghee slightly for an extra roasted, nutty dimension.
Secret 4: Sugar Syrup Must Be Just Right
Your sugar syrup should reach one-string consistency. If it’s too thin, the halwa will be runny. If it’s too thick, it may become chewy or hard. Always check by rubbing a drop between your fingers—when it stretches into a single thread, it’s ready.
Mix the hot syrup into the hot besan mixture slowly while stirring. This keeps it smooth and lump-free.
Secret 5: Enrich with Milk and Mawa
For that perfect halwa shop-style richness, add boiled milk and grated mawa (or khoya). This not only improves the texture but also boosts creaminess. If mawa isn’t available, you can substitute with condensed milk, but reduce the added sugar.
Secret 6: Saffron and Cardamom for Divine Flavor
Traditional Indian sweets are incomplete without aromatic touches. Cardamom powder adds warmth and aroma, while a pinch of saffron gives your halwa an exotic golden hue. These small touches elevate your halwa from ordinary to festive.
Secret 7: Decide Whether to Serve or Set
Once your halwa is ready, you have two serving options:
- Spoon it warm into bowls for instant enjoyment.
- Or pour it into a greased mold, flatten, and let it cool for 1 hour to cut into square pieces.
Either way, top it off with chopped nuts like pistachios, almonds, or cashews for a beautiful finish.
Storage Tip: Keep leftovers refrigerated for up to 7 days. Add a spoonful of milk before reheating to keep it moist.
Besan Halwa Recipe Card
Besan Halwa Recipe – How to Make Perfect Gram Flour Halwa
Equipment
- Non-stick pan
- Whisk or spatula
- Sieve
- Measuring cups
- Bowl for syrup
- Mold optional for setting
Ingredients
- 1 cup Gram Flour Besan
- ½ cup Ghee
- 1 cup Sugar
- ¼ cup Water
- ½ tsp Cardamom Powder
- Saffron A Pinch ( optional)
- ¼ cup Mawa grated, (optional)
- Salt A Pinch
- ¼ cup Milk boiled, adjust as needed
- Chopped Nuts Cashews, Pistachios, Almonds for garnish
Instructions
Prepare the Syrup
- In a pan, add 1 cup sugar and 1/4 cup water. Stir on medium heat until sugar dissolves completely.1 cup Sugar, ¼ cup Water
- Once dissolved, simmer for 2-3 minutes until the syrup thickens slightly.
- When a thin string forms between your fingers, the syrup is ready.
- Stir in 1/2 tsp cardamom powder and a pinch of saffron (optional). Set aside.½ tsp Cardamom Powder, Saffron
Roast the Besan
- In a non-stick pan, melt 1/2 cup ghee on low heat.½ cup Ghee
- Gradually sieve 1 cup besan into the pan to avoid lumps.1 cup Gram Flour
- Stir and roast the besan on low heat for about 10 minutes until it turns golden brown and releases a nutty aroma.
Combine Syrup and Besan
- Slowly pour the prepared syrup into the roasted besan, stirring constantly to avoid lumps.
- Add 1/4 cup grated mawa and 1/4 to 1/2 cup milk. Stir to combine everything into a smooth mixture.¼ cup Mawa, ¼ cup Milk
- Continue to cook on low heat until the mixture thickens and leaves the sides of the pan.
Set the Halwa
- If you want to set the halwa, grease a mold with ghee.
- Pour the hot halwa into the mold and flatten the surface with a spatula. Let it cool for about 1 hour.
Garnish and Serve
- Sprinkle chopped cashews, pistachios, and almonds over the halwa.Chopped Nuts
- Once cooled, cut the halwa into pieces or serve warm in bowls.
Video
Notes
- For extra richness, you can substitute some ghee with butter, but the flavor will differ slightly.
- Adding a pinch of salt helps balance the sweetness and enhances the overall flavor.
- You can store this halwa in the refrigerator for up to a week and reheat before serving.
Nutrition
Frequently Asked Questions (FAQs)
Can I make besan halwa without mawa?
Yes, mawa is optional. The halwa tastes amazing even without it.
How can I tell if the besan is roasted enough?
It should turn golden brown and release a nutty aroma.
How long can I store besan halwa?
Up to 7 days in the refrigerator. Reheat before serving.
Can I make this vegan?
Yes! Use plant-based ghee and dairy-free milk.
Can I substitute sugar with jaggery?
Absolutely. Jaggery will give it a deeper color and earthy taste.
Helpful External Resources
What is Gram Flour (Besan)? – Everything you need to know about besan, its nutritional value, and culinary uses.
Mawa (Khoya): Indian Milk Solid Explained – Learn how to make and use mawa in Indian sweets.