Kerala rice payasam with jaggery – Ari Payasam | Sharkara Payasam recipe

During Onam festival, people make different types of payasam for Onam sadya. I have already shared Payasam varieties of Kerala in my Onam sadya posts. Here is yet another traditional Payasam recipe of Kerala that is prepared using raw rice and jaggery. It is called as Sharkara payasam/ Ari payasam/ Unakalari payasam / Nei payasam / Ney payasam/ rice payasam with jaggery/ Kerala rice kheer.

Its consistency and taste is more like Sweet pongal / Sakkarai pongal. This payasam is more popular in Kerala temples. This payasam is prepared using Kerala raw rice that looks light pink in color. It is called as Unakalari in Malayalam.

Traditionally Ari payasam is prepared in a big uruli but I used a pressure cooker to finish the job quickly. So you cannot achieve the authentic taste but its equally good. In Kerala, people make this payasam adding thin and thick coconut milk. But there is another version that uses ground coconut paste instead of coconut milk. I followed that recipe. Soon I will try to share the temple style authentic Sharkara payasam.

Now lets see this easy version of making Kerala style rice payasam with jaggery in a pressure cooker with step by step pictures.

Please check out my other KERALA RECIPES too !

Kerala rice payasam with jaggery / Ari payasam - Nei payasam

Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara payasam / Nei payasam in Malayalam.

 

Cuisine: Kerala

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kerala raw rice / Unakalari - 1/2 cup Powdered dark jaggery - 1 cup Water - 2 cups Ghee - 1/4 cup Grated coconut – 1/4 cup Cardamom - 2 (crushed) Dry ginger powder - 1/2 tsp Edible camphor / Pachai karpooram - a dash Salt – a pinch

HOW TO MAKE KERALA RICE PAYASAM WITH JAGGERY

1. Wash and take the rice in a pressure cooker. Add water and a pinch of salt.
2. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. It should retain its shape.
3. In the mean time, melt jaggery in little water to make a syrup. No need of any consistency.
4. Filter the syrup and add to the cooked rice. Mix well and boil for few minutes.
5. Add grated coconut or thick coconut milk and boil for a minute. Add ghee at regular intervals and mix till thick. 
6. switch off the flame once it becomes thick, creamy and glossy. Roast the cashews and add to it. Add cardamom powder and a pinch of edible camphor.
7. Mix well and serve !  

METHOD - STEP BY STEP PICTURES

Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape. Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice. Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest.  In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.   Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.

Note

Adjust the quantity of jaggery as per your taste buds. Traditionally 1:2 of rice and jaggery is used. You can add thin coconut milk instead of grated coconut, let it boil and finally add thick coconut milk before switching off the flame.

  
  Enjoy this delicious, Kerala style Sharkara payasam @ nei payasam with pazham and papadam !

 

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Aval Kesari Recipe | Poha Sheera | Avalakki Kesaribath

Aval Kesari / Poha Sheera in Hindi / Avalakki Kesaribath in Kannada, Atukula Kesari in Telugu is an easy sweet recipe that is served as prasadam for festivals like Gokulashtami, Ganesh Chaturthi, Varalakshmi Viratham, Friday Lakshmi Pooja and Thursday Guru pooja.

Aval Kesari is so easy to prepare under 15 minutes. Its a beginners sweet recipe. All you need is Poha/ Rice flakes, Sugar, Ghee and cardamom powder. Unlike our regular rava kesari, this poha kesari thickens quickly and chances of hardening is very less. So its easy to identify the end consistency. I have shared 2 videos in different languages and step by step pictures. I have added a video of Aval Kesari seimurai in Tami. Please watch it for better understanding. 

 Soon I will try to make an Aval kesari with jaggery. Friends, do try this easy Aval Kesari for this Gokulashtami / Krishna Jayanthi and enjoy.

Aval kesari in Tamil video ꜛ

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari for festival Prasadam/ Neivedaym.

 

Cuisine: South Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Poha / Thick Aval / Rice flakes - 1/2 cup Sugar - 1/2 cup Water - 1 to 1.5 cups Ghee - 3 tbsp Cardamom powder - 1/4 tsp Cashew nuts – 5 Cloves – 1 Orange food color / Kesari color – a pinch

HOW TO MAKE AVAL KESARI

1. Heat 2 tsp of ghee in a kadai. Add the Aval and roast till crispy.
2. Take the roasted Aval and break it to check if crispy. Transfer to a mixer.
3. Grind coarsely and set aside. Boil water in the same kadai adding a pinch of food color.
4. When the water roll boils, lower the flame completely. Add the roasted poha powder.
5. Mix without lumps till thick. Cover cook in low flame for 5 minutes.
6. Then add sugar, cardamom powder and ghee. Mix without lumps in low flame.
7. Mix till kesari leaves the sides of pan completely. Switch off the flame.
8. Roast Cashews in 1 tbsp ghee and add to Kesari. Mix well and transfer to a plate. Serve warm and enjoy !

METHOD - STEP BY STEP PICTURES

Heat 2 tsp of ghee in a kadai. Add the aval and roast till crispy. Let it cool. Grind to a coarse powder. Set aside. Add 1.5 cups of water in a kadai. Add a pinch of Kesari color. Let it roll boil. Lower the flame and add the roasted poha powder. Mix well without lumps. Mix in low flame till the mixture becomes thick. Cover cook in low flame for few minutes. Add sugar, cardamom powder, clove and a tbsp of ghee. Mix in low flame till the sugar melts completely. Keep mixing till kesari becomes thick and leaves the sides of pan. Lastly roast cashews in a tbsp of ghee and add to the Kesari. Serve hot and enjoy.

Note

Adjust the quantity of sugar based on your taste. Adding cloves is optional. You can also use lesser ghee than mentioned but taste won’t be rich.

Try this easy, yummy Aval kesari for Gokulashtami and enjoy !

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Instant Semiya Payasam in Pressure Cooker–Vermicelli Kheer in Cooker

Every Thursday I make this Instant semiya payasam in a pressure cooker easily for my Guru Pooja naivedyam / prasad. It takes just 15 minutes to prepare it. I started making vermicelli kheer in pressure cooker after hearing from my friend Shalini. Once she shared her vermicelli payasam recipe in instant pot. I thought of making the same in our Indian pressure cooker and it was a huge success in my home. But there are few points to be remembered while making this payasam in cooker to avoid curdling. I have shared all of them in this recipe.

I have shared a Kerala style semiya payasam recipe in pressure cooker but this version is much more easy and less time consuming too. For variations, you can add condensed milk / Milkmaid instead of sugar. It tastes even more rich. Ok friends, lets check out this easy semiya payasam recipe in cooker with step by step pictures and video. 

Check out my other payasam recipes too !

Instant semiya payasam in pressure cooker

Instant semiya payasam in pressure cooker under 15 minutes

Cuisine: Indian

Category: Sweet

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Pre Roasted semiya / Roasted Vermicelli - 1/2 cup (I used MTR roasted vermicelli) Sugar - 1/2 cup Raw, unboiled milk - 2 cups Water - 1/2 cup Cardamom powder - 1/2 tsp Ghee - 1 tbsp Cashew nuts, dry grapes – few Salt – a pinch (optional)

HOW TO MAKE SEMIYA PAYASAM IN PRESSURE COOKER

1. Wash and clean the pressure cooker, lid and gasket properly. Let it dry.
2. In the pressure cooker, take the roasted vermicelli, sugar, milk, water and cardamom powder.
3. Mix well. Pressure cook under low flame for two whistles.
4. Remove the lid after the steam is released naturally.
5. Heat ghee in a kadai and roast the cashews till golden in color. Add the raisins and roast till its puffy.
6. Add to the semiya payasam. Mix well and enjoy !

METHOD - STEP BY STEP PICTURES

Take a medium or big sized pressure cooker. Wash it well. Wash the lid, gasket properly and wipe it dry. This is the first step that helps to avoid curdling of payasam. In that pressure cooker, take roasted vermicelli, sugar, unboiled milk, a pinch of salt, water and cardamom powder . ( TIP: Addition of both water and milk helps to prevent curdling of payasam). If you have unroasted vermicelli, roast it in a tsp of ghee till golden in color. Then add water, milk, sugar and cardamom powder. Mix well. If you are using small sized cooker, keep in small sized burner. I used my 2 liters cooker and used my medium sized burner. Add a small spoon or a plate in the bottom of cooker. It helps to reduce the splashing of milk while the cooker whistles. This step is optional though. Close the lid and keep the cooker in high flame till steam comes out. lower the flame completely and then put the weight valve. Cook for two whistles in very low flame and switch off the flame. It takes nearly 8 to 10 minutes to whistle. Let the pressure release naturally. Now open the cooker lid and mix well. Heat ghee in a kadai and roast the cashews. When it starts to turn golden in color, add the raisins and roast till its puffy. Switch off the flame and add this to the semiya payasam. Mix well and serve hot or cold by refrigerating it for an hour. Semiya payasam thickens after it cools down completely. To make it drinkable, add some boiled milk before serving, adjust sweetness by adding more sugar, mix well and serve it. Enjoy !

Note

Adjust the quantity of sugar as per your taste. For variations, you can use condensed milk instead of sugar. You can add some saffron threads too. Do not add milk alone. Add some water to prevent curdling. Do not add ghee along with milk. While cooking, fat separates from the milk and gives a curdled look to the payasam. If you want to make payasam without pressure cooker, first cook the vermicelli in water. Then add milk, sugar, cardamom powder. Boil and garnish with roasted nuts.

Try this easy, instant semiya payasam in pressure cooker and enjoy !

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Rabri Recipe - How To Make Rabdi Without Condensed Milk

Making traditional rabdi/ rabri at home without condensed milk and khoya was in my long time pending list. Rabdi is basically a North Indian special dessert recipe prepared by boiling and reducing the milk till thick by collecting the malai(skin of milk). Its also known as lachha rabdi in Hindi.

Last year, when I prepared instant Malpua, I tried instant rabdi recipe with condensed milk in microwave. It was so quick and easy. After that, I prepared this traditional method of making rabdi for Krishna jayanthi to post under North Indian Krishna Janmashtami special recipes. Though this traditional rabdi is a time consuming process, the end result makes you forget the pain.

I have always thought rabdi and South Indian special dessert basundi are the same. But after preparing this rabri from scratch, I found there are some differences between rabdi and basundi in consistency, taste and method of preparation. Rabri is thicker than basundi. You can enjoy it warm or serve it chilled. You can enjoy eating as such or with malpua, jalebi, shahi tukda or even with gulab jamun. Tastes so good !

Ok friends, lets see how to make rabdi / rabri at home with step by step pictures and video.

  

Rabdi Recipe - How to make Rabri for malpua

Rabdi Recipe - How to make Rabri for malpua at home

Cuisine: North Indian

Category: Sweet

Serves: 2

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Full cream Milk - 1/2 liter ( 2 cups) Sugar – 1.5 to 2 tbsp (adjust) Chopped cashews, almond, pista - a handful Saffron threads - few Cardamom powder - 1/4 tsp Rose water - few drops

HOW TO MAKE RABDI / TRADITIONAL RABRI RECIPE

1. Pour the full cream milk in a kadai.
2. While the milk boils, keep collecting the malai/ cream/skin that forms on top.
3. Bring the cream to the sides of kadai and collect it.
4. Add sugar, saffron and cardamom powder once the milk is reduced to 1/3rd.
5. Boil for few more minutes till its reduced to 1/4th of its quantity. Switch off the flame.
6. Scrape the malai from sides of kadai and mix with the milk.
7. Remove and add rose water, garnish with chopped nuts.
8. Serve warm or chilled with Malpua, Gulab jamun, Shahi tukda, Jalebi !

METHOD - STEP BY STEP PICTURES

Pour the thick, full fat milk in a wide based kadai. Boil well. When the milk starts to rise, lower the flame and let it boil. Keep a wooden ladle over the kadai diagonally. It helps to prevent spilling of milk when it boils in medium flame. While it boils, cream/skin forms on top of milk which is called as malai in Hindi / paalaadai in Tamil . Keep the flame low to medium. Use a ladle or spoon and move the cream to the sides of kadai. Repeat the same and collect it in the sides of kadai. Do not stir the milk continuously because malai won’t form on top. So boil the milk patiently in low to medium flame such that malai keeps forming on top. But don’t forget to stir the milk occasionally till the bottom of kadai because there are chances of milk getting burnt in the bottom. Collect the malai and deposit in the side of kadai. Milk boils and reduce in quantity. In the mean time, you can chop the nuts and set aside. Once it is reduced to 1/3rd of its quantity, add sugar, saffron threads, cardamom powder. Mix well and boil till the sugar melts. Milk turns slightly yellow in color. When the milk is reduced to 1/4th of its quantity, switch off the flame. Scrape the malai from the sides of kadai and add to the milk. Mix well and serve. Rabri thickens as it cools down. So switch off at the right stage. Make sure its not thick. Lastly add few drops of rose water and chopped nuts.(I din't blanch the badam. I used it with skin). Mix well and serve warm or chilled by refrigerating it for an hour. You can serve and consume as such or serve with rabri with malpua, gulab jamun, jalebi, Imarti or with shahi tukda. Enjoy !

Note

Do not stir the milk continuously or often because it prevents the formation of cream on top of milk. Don’t forget to stir the milk occasionally otherwise milk gets burnt in the bottom of pan. Adjust the quantity of sugar as per your taste buds. Do not skip rose water or use kewra essence for a nice and unique flavor to rabdi. Do not make it too thick because rabri thickens as it cools down. So switch off the flame when its slightly thin in consistency. Adding malai makes it thick. I din't blanch / peel the skin of almonds/ badam. If you wish, you can do it by soaking in hot water for 30 minutes.

Try this traditional Rabdi recipe at home and enjoy !

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Semiya Javvarisi Payasam–Sago Vermicelli Kheer Recipe

My aachi and mom makes semiya javvarisi payasam / sago vermicelli kheer adding nylon javvarisi very often. It can be prepared instantly without soaking and it cooks quickly too. She makes this yummy Indian dessert recipe for all the celebrations, occasions, festivals at home and specially for guests. I have never seen them making semiya payasam without javvarisi. My mom says addition of sago in semiya payasam helps to give more yield and also gives an appealing look to see the transparent tapioca pearls swimming with vermicelli in milk. You would have seen this kind of watery payasam in marraige feast and hotels. They serve in a small cup in drinkable consistency. In my house, both aachi and amma use nylon javvarisi (crystal, small sago) which is commonly found in Tamilnadu. But I have never tried kheer in this combination as I don’t get nylon javvarisi here. I can get white, big, pepper sized sago which we call as maavu javvarisi in Tamil. I thought javvarisi semiya payasam can be prepared only with small sized javvarisi.

Recently when I was talking to my mom and MIL, they told me to try semiya javvarisi payasam using this white sago itself. They told me the method and measurements clearly along with some tips. So I prepared it yesterday for my Thursday Guru pooja. Usually I make white, big sago payasam by soaking it at least for 4 to 8 hours or overnight. But yesterday I prepared this payasam by soaking the sago in hot water for just 15 minutes. It came out so well. I was so happy with the end result. Soon I will try to share this payasam recipe in a pressure cooker easily. For variations, you can use condensed milk / milkmaid instead of sugar.

Friends, now you too can make this yummy semiya javvarisi payasam irrespective of the sago variety by following this recipe with step by step pictures. I have also taken a video but iam yet to edit it. I will try to add the video soon.

Semiya javvarisi payasam

Semiya javvarisi payasam / sago vermicelli kheer in Tamilnadu style.

Cuisine: Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Semiya / Vermicelli – 1/2 cup (roasted) Javvarisi / Sago – 1/4 cup (big ones or nylon) Hot water – to soak javvarisi Water – 2 to 2.5 cups ( to cook javvarisi and semiya) Boiled Milk at room temperature – 2 cups Sugar – 3/4 cup Cardamom -3 (crushed) Cashew nuts - 5 (whole) Dry grapes - 10 Ghee - 1 tbsp

HOW TO MAKE SEMIYA JAVVARISI PAYASAM

1. Wash and soak javvarisi in hot water for 15 minutes.
2. In the mean time, heat 1 tbsp ghee in a kadai.
3. Roast cashew nuts and dry grapes till golden. Remove in a plate.
4. Roast semiya for 2 minutes. Remove in a plate.
5. Roll Boil 2 cups of water in a vessel. Add the soaked javvarisi.
6. Cook in medium flame for 10 to 15 minutes till its semi transparent.
7. Add the roasted semiya and cook for another 10 minutes.
8. Both semiya and javvarisi will be well cooked, soft and transparent.
9. Add sugar, cardamom powder, roasted nuts. Mix well and boil till sugar melts.
10. Switch off the flame once payasam becomes thick.
11. Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
12. Mix well and serve!

METHOD - STEP BY STEP PICTURES

Take a bowl and add the sago (I used white ones). Add hot water till 1 inch above the sago. Soak it for 15 minutes. In the mean time, heat 1 tbsp ghee in a kadai. Roast cashews till light golden in color. Add the dry grapes and roast till bulgy. Remove cashews and dry grapes in a plate. Set aside.  Add semiya / vermicelli to the remaining ghee. Roast for 2 minutes. If you use unroasted semiya, roast till it turns light golden in color. It takes 5 to 7 minutes in low flame. I used roasted semiya. So I did it for 2 minutes. Take 2 cups of water in a pan. Let it roll boil. Add the soaked sago pearls. Mix well. Let it cook in low to medium flame for 10 minutes. You can cover and cook it. Stay nearby and keep an eye on it. Stir it twice in the middle to avoid sticking to the bottom of pan. Cook till it becomes semi transparent. You should see less white parts in sago. Once the sago is 3/4th cooked, add 1/2 cup more water and add the roasted vermicelli. Cover and cook till its done. It takes another 10 minutes in low to medium flame. After the semiya and javvarisi are well cooked, add sugar and crushed cardamom. Mix and boil till sugar melts. Payasam becomes thick. Now switch off the flame.  Add boiled milk at room temperature to the hot payasam. Add milk according to the consistency you like. Do not boil the payasam after adding milk. It may give a curdled look. For thick, spoonable payasam add 1 cup milk. For thin, drinkable payasam, add 2 cups milk. Lastly add the roasted nuts. Mix well and set aside. This payasam will remain in the same consistency for few hours. It won't become thick as we are adding milk at room temperature. It will thicken if you add hot milk or less milk. I made in a drinkable consistency like the ones served in marriages and hotels. You can enjoy drinking hot or refrigerate and serve cold as per your wish.  Enjoy !

Note

For less sweetness, add 1/2 cup sugar. Do not add more javvarisi than the mentioned quantity because adding more sago gives a porridge look to the payasam I feel. While cooking javvarisi, stay nearby and keep checking it else javvarisi dissolves in water. If you are using nylon variety sago, you have to dry roast it till puffy and white. Then cook it along with semiya because it takes lesser time to cook than the white, big sago. Do not roll boil the payasam after adding milk. If you want to heat it, do in very low flame. For variations, you can add a tbsp of badam milk powder at the end.

Try this easy, yummy semiya javvarisi payasam and enjoy !

Technorati Tags: semiya javvarisi payasam,semiya javvarisi payasam recipe,sago vermicelli kheer,vermicelli sago kheer,sago vermicelli kheer recipe,semiya payasam recipe

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Besan Ka Halwa Recipe / Kadalai maavu Halwa

Besan ka halwa in Hindi( Kadalai maavu halwa in Tamil) is a rich and delicious Indian dessert recipe. It is prepared with besan flour, sugar, ghee, milk, water flavored with cardamom powder and garnished with nuts. Though its a very simple recipe, it needs some patience and continuous attention to make it perfect. Roasting besan flour patiently is the key to make a flavorful halwa else halwa tastes and smells raw.

This halwa can be prepared adding water or milk. Color of halwa varies as per the use. I used water here. For variations, you can use jaggery instead of sugar. Do not reduce the quantity of ghee and sugar mentioned. It will affect the taste and texture of this besan halwa. For making this halwa, I used pure cow's ghee from Ghee store. It came so well !!

Recently I got a pack of pure desi cow ghee and wood pressed sesame oil and ground nut oil from Ghee store for my review. Ghee store is an online shop where they sell organic pure desi cow ghee, buffalo ghee, brown ghee, cold pressed and wood pressed oils and organic honey. All their products are traditionally prepared without machines. They use wood fire for preparation and is done 100% manually. So they give assurance to the flavor, taste and purity.

As they promised, I found the ghee, sesame oil and groundnut oils are so good, fresh and flavorful. We all just loved it. Price is also reasonable when compared to some other brands who sells A2 ghee at a very high price. I am sure I will buy their products regularly in future. I would recommend this brand for my friends and family too.

Friends, do check out their website gheestore.in  and place your orders. You can try their sample pack at a minimal price and then go for bulk orders if you are satisfied. Here is their Instagram , Facebook and twitter page links. Check it out friends. You can also click on the below image to view their website. You can also find some useful informations regarding the health benefits of pure cow ghee, buffalo ghee and cold pressed oils in their blog page.

Ok, lets see how to make besan ka halwa using pure cow ghee with step by step pictures.

Besan Ka Halwa / Besan Halwa Recipe

Besan Ka Halwa / Besan Halwa Recipe - Rich and delicious halwa recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Besan flour / Kadalai maavu - 1 cup Sugar - 3/4 cup ( Add 1 cup for more sweetness) Melted ghee - 1/2 cup ( 1/3 cup + 2 tbsp) Water - 1.5 cups Cardamom powder - 1/2 tsp Cashew nuts - few (to garnish)

HOW TO MAKE BESAN KA HALWA

1. Heat 1/3 cup of ghee in a heavy bottomed kadai.
2. Add besan flour and roast in low to medium flame till golden in color with a nice smell.
3. Add water and mix till besan turns thick. Add sugar and mix in low flame.
4. Halwa becomes thick, non sticky and leaves the pan.
5. When it becomes a whole mass, add the remaining ghee, chopped cashews and cardamom powder.
6. Mix well and switch off the flame. Remove in a plate. Serve warm and enjoy !

METHOD - STEP BY STEP PICTURES

Add 1/3 cup of melted ghee in a heavy bottomed kadai. I used my thick non-stick kadai. Heat ghee and add the besan flour. Keep the flame low to medium and roast the besan flour for 8 to 10 minutes till besan flour turns golden in color with a nice smell. Lower the flame completely and add water at room temperature. You can also add boiled milk at room temperature instead of water.  I used water. Mix quickly to break the lumps. Keep mixing till all the water / milk is absorbed by the besan flour. When it becomes thick, add sugar.    Mix well till all the sugar is dissolved in halwa. Keep the flame medium and mix for few minutes. Halwa thickens and starts to leave the sides of pan. Keep mixing till halwa leaves the pan completely and becomes a whole mass. Add cardamom powder, remaining ghee and chopped cashew nuts. Mix well. Switch off the flame. Transfer to a plate and serve warm or hot ! Enjoy.!

Note

You can add milk instead of water. Color of halwa differs if you add milk. Add 1 cup of sugar for more sweetness. Do not reduce the quantity of ghee. You can use wheat flour instead of besan and make this halwa. For variations, add 2 tbsp of suji / rava / semolina to 1 cup of besan flour while roasting. It gives a coarse texture to the halwa.

Do try this easy, yummy besan ka halwa and share your feedback !

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