Besan Halwa Gujarati
Gujarati-style besan halwa with ghee, sugar, and saffron. Winter festival sweet — served hot with garnish of almonds and pistachios.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- sugar — 100 g (whole)
- Saffron — 100 g (ground)
- Ghee — 100 g (whole)
- salt (optional) (whole)
- Gram Flour — 250 g (ground)
Method
- Dissolve the saffron strands in a tablespoon of warm milk or water and keep aside.
- Heat the ghee in a heavy-bottomed kadai on low flame.
- Add the gram flour to the hot ghee and roast it on low-medium flame, stirring continuously, until it turns golden brown and gives off a nutty aroma (this takes about 12 to 15 minutes, so keep stirring to avoid burning).
- In a separate pan, heat water with the sugar until the sugar dissolves completely to make a thin syrup.
- Lower the flame under the roasted gram flour and slowly pour in the sugar syrup, stirring quickly and continuously to avoid lumps (the mixture will bubble up, so add gradually).
- Add a pinch of salt and the dissolved saffron, and keep stirring on low flame until the halwa thickens and starts leaving the sides of the pan.
- Turn off the flame and garnish with crushed cardamom.
- Serve the besan halwa warm.
Common questions
- How many calories in one plate of Besan Halwa Gujarati?
- 283 kcal per plate.
- How much cooking time?
- 30 min — 5 min prep, 25 min cooking.