Besan Ka Halwa (Roasted Chickpea Flour Pudding with Ghee)
ਬੇਸਨ ਦਾ ਹਲਵਾ
Besan Ka Halwa is one of Punjab's most traditional, fastest, and nourishing sweets — a simple, satisfying pudding of chickpea flour (besan) roasted slowly in generous ghee until it is deeply fragrant and nutty, then combined with sugar syrup and stirred vigorously until it reaches a thick, fudge-like consistency. Served warm, the halwa has an irresistible nutty depth from the roasted besan and a luxurious richness from the ghee. It is a winter sweet, traditionally made in Punjabi homes for festivals and fast-breaking meals. Unlike gajar halwa (which takes hours), besan ka halwa can be made in 20 minutes once you understand the technique — the key is patience during the roasting stage and continuous stirring during the water-addition stage to prevent lumps.
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Prep 5 min · Cook 25 min
Ingredients
Method
Prepare the syrup separately: Dissolve sugar in 400ml water. Heat until sugar melts. Keep warm. Heat ghee in a kadai on medium-low. Add besan. Stir continuously with a wooden spoon or silicone spatula for 12–15 minutes until the besan turns deep golden-brown and smells rich and nutty (like roasted nuts). There must be NO raw flour smell remaining. This is the flavour-building stage.
About 15 min
Tip: Never leave roasting besan unattended — it can go from golden to burnt in 30 seconds. Keep stirring and keep the heat at medium-low throughout the entire roasting.
Now comes the dangerous step: slowly pour the warm sugar syrup into the roasting besan while stirring vigorously and continuously. It will bubble up dramatically — stand back slightly. Keep stirring to prevent lumps. If lumps form, break them immediately with the back of the spoon. The mixture will thicken rapidly.
About 5 min
Tip: Adding cold water to hot ghee-besan causes violent sputtering. Always use warm syrup, pour it SLOWLY in a thin stream, and keep stirring. Having a helper pour while you stir is ideal.
Stir vigorously for 5–8 minutes until the halwa reaches the desired consistency — it should be thick and pull away from the sides of the pan. Add cardamom and most of the nuts and raisins. Mix. Transfer to a greased plate or pour directly into serving bowls. Garnish with remaining nuts. Serve warm.
About 5 min
Tip: Besan halwa sets very quickly. Serve it immediately or keep it in the pot on the lowest heat, stirring occasionally, until ready to serve — it firms up dramatically within 10 minutes off the heat.
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 30 g
- Fibre
- 3 g
- Sugar
- 36 g
- Sodium
- 100 mg
Contains: dairy, tree-nuts
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Recipe by Boon Tools.