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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Cocinanispolina says
Omg😊the dish looks so divine and your click is so beautiful 👍
Unknown says
I would love to have that bowl of halwa. Lovely shot. 🙂
shreya! says
This sounds so delicious! Beautiful ❤️
Emmyw says
Ive had chickpea flour in my cupboard for ages and wasn't sure what to do with it. Now I do 😀 thanks
thesweetnerd says
How lucky is your daughter to have a mom who can make amazing dishes like this for her exam prep!
Lisa says
This looks and sounds so exotic! I've never had anything like it, but I sure would like to dip my spoon in that bowl for a taste!
Christina | Christina's Cucina says
How unique!! It looks beautiful, and would be really a different sweet treat to have for a change.
Beth says
What a delicious sounding dessert! I love all the spices! What lovely photos, too!
Kristina @ spabettie says
I love cardamom and saffron flavors - I am saving this one to make soon! thank you 🙂
Becca @ Amuse Your Bouche says
Ooh I've never tried anything like this before! It looks so lovely.
little sunny kitchen says
I have never tried anything like that before, but it looks so beautiful and interesting. Must try!
Shobha says
Yummylicious halwa.
Agata Pokutycka says
What an unusual recipe. I would love to try it right now.
Jules says
Your photography is beautiful! And the recipe itself looks delicious.
Rafeeda AR says
I would love to have a bowl of that halwa... looks delish!