Besan halwa is a delicious Indian sweet made with gram flour, ghee and sugar. My version takes it one step further with the addition of creamy mawa and almond flour. It's deliciously nutty, aromatic and rich. Perfect for Indian festivals, special occasions, and whenever you want to impress.
Bonus - this recipe can be considered easy and takes less than 30 minutes to make.
Note – This recipe was originally posted on 31 July 2017 but I have updated the post with new photos and content. The recipe remains the same.
Velvety, melt in the mouth and totally yummy! That's just a few words that popped into my head as I'm writing this post.
Traditionally, besan halwa is made with the addition of sooji (semolina) but instead, I've added almond flour. If I had to describe the taste, it's a cross over between dhilo mohanthal and an earthy badam halwa (I use almond flour to make it). It works so well too. The besan halwa has even more depth of flavour and is supremely rich.
I've prepared it for weekend feasts over the winter months and it has always gone down a treat! What makes this version extra special is that it's a totally unique take on classic besan halwa - you won't find flavour combinations like this anywhere else!
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The base of the halwa starts with generous amounts of ghee and gram flour. I like to use homemade ghee that's made from butter but shop-bought desi ghee (pure ghee) works just as well.
The gram flour needs to be gently roasted with the ghee - this is probably the lengthiest part of the recipe as you have to roast low and slow. Then ground almonds go in. I use store-bought almond flour for ease.
Once that's all properly roasted, I go in with mawa. Traditionally it isn't added, but I find that it adds rich smoothness. I make my own mawa at home with milk powder. Then full fat milk and water goes in. I've made this recipe with just milk and it ends up being more fluffy. The water gives a velvety smoothness to the halwa and prevents it sticking to your mouth.
For sweetness I use regular white sugar.
For the aromatic spices, I use saffron, freshly grated nutmeg and cardamom powder. I like to grind my own cardamom powder at home.
Garnish it with almond & pistachio slivers.
It's best served warm in the winter or at room temperature.
Store it in an airtight container and keep refrigerated for up to 3 days. Freeze for up to 1 month.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Badam Besan Halwa
Ingredients
- 250 gram chickpea flour
- 250 gram white sugar
- 200 gram ghee
- 150 gram almond flour
- 150 gram mawa grated
- 300 millilitres milk
- 2 cup water hot or boiling
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg grated or use powder
- pinch saffron
- 2-3 tablespoon pistachio and almond slivers
- edible gold leaf optional
- edible rose petals optional
Instructions
- In a heavy bottomed pan, heat ghee until it melts then add the chickpea flour. Keeping the heat low, gently roast the flour.
- You will see the flour gently start to froth and then become smooth. Keep the heat low and keep stirring at all times.
- Within 10-15 minutes, you will see the flour start to darken in colour to golden brown and the flour takes on a roasted smell. Quickly add the almond flour and stir well.
- Add the grated khoya and keep stir the mixture for a minute.
- Pour in the milk and keep stirring the mixture continuously to make sure that it stays smooth. Add in the sugar and hot or boiling water.
- Mix well and keep stirring. You will see the halwa leave the sides of the pan.
- Add saffron, cardamom and nutmeg powder. Add a little more ghee and stir.
- Serve warm garnished with chopped nuts and optionally gold leaf and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Priya Suresh says
Such an ultimate halwa, just love besan halwa very much, am sure the addition of badam makes it more interesting and nutty as well. Delicious and irresistible sweet.
Anonymous says
Goood info. Lucky me I ran across your site by hance (stumbleupon).
I have book-marked it for later!
Amy|The Cook Report says
Looks delicious, I've never tried anything similar but I'd be interested to give it a go
Ginny McMeans says
This pudding/halwa sounds delicious! I'd love to use pistachios. Thanks!
Soma Mukherjee says
The halwa looks so tempting never tried this combination will try your lovely recipe soon.
Give Me Some Spice says
The halwa looks amazing. Its lovely that you are able to make such delicious food for your children. I love your bowl and spoon!
Heidi Roberts says
This looks really interesting - I love your photos but then you always take such amazing images!
Unknown says
The barfi is so tempting. The love the transition of colors. These look perfect for the festive season
Uma Srinivas says
I liked your bowl and plate. And your halwa sounds good too:)
Unknown says
Halwa looks very much similar to moong dal halwa, cant wait to try it 🙂
Unknown says
Such beautiful dessert, looks quite similar to moong dal halwa, cant wait to try it 🙂
Soniya saluja says
Such a royal dessert!! It's been ages I have made it ..going to change that 😉 Saving this amazing recipe will try it soon 🙂