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Besan ka halwa recipe
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Besan Ka Halwa Recipe (Kadalai Maavu Halwa)

Rich, glossy and melt-in-the-mouth Besan Ka Halwa (Kadalai Maavu Halwa) made with roasted gram flour, ghee, sugar and cardamom. An easy traditional sweet for festivals like Diwali!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sweet
Cuisine: Indian, North Indian
Keyword: besan halwa, besan halwa recipe, Besan ka halwa, besan ka halwa recipe, halwa recipes, halwa varieties, how to make besan halwa, kadalai maavu halwa
Servings: 4 servings
Author: Chitra

Ingredients

  • 1 cup Besan flour / Kadalai maavu (approx. 120g / 4.2 oz) gram flour
  • ¾ cup Sugar (approx. 150g / 5.3 oz) add up to 1 cup for more sweetness
  • ½ cup Melted ghee (approx. 120 ml / 4 fl oz) divided: 1/3 cup for roasting + 2 tbsp at end
  • 1 ½ cups Water (approx. 360 ml / 12 fl oz) at room temperature (or boiled milk)
  • ½ tsp Cardamom powder
  • 10 to 12 Cashew nuts chopped, to garnish

Instructions

  • Add 1/3 cup of melted ghee in a heavy-bottomed kadai or thick non-stick pan and heat gently. Add the besan flour and roast on low to medium flame for 8 to 10 minutes, stirring continuously, until it turns golden brown and releases a rich, nutty aroma.
    Roasting besan in ghee
  • Lower the flame completely and gradually pour in room-temperature water (or boiled milk at room temperature). Stir quickly to break up any lumps. Continue mixing until the liquid is fully absorbed by the besan. Once thick, add sugar and mix on low flame until it dissolves completely.
    Adding water and sugar to besan
  • Keep the flame on medium and stir continuously for a few minutes. The halwa will thicken, turn glossy and start pulling away from the sides of the pan.
    Halwa thickening in kadai
  • Continue mixing until the halwa leaves the pan completely and gathers as a single mass. Add cardamom powder, chopped cashew nuts and the remaining 2 tablespoons of ghee. Mix well for a minute.
    Adding ghee cashews and cardamom powder
  • Once the ghee is well incorporated and the halwa is rich and glossy, switch off the flame. Transfer to a bowl or serving plate and serve warm or hot!
    Glossy besan ka halwa in pan

Notes

  • You can add boiled milk at room temperature instead of water. The color and richness of the halwa will differ slightly if you add milk.
  • Add up to 1 cup of sugar if you prefer a sweeter halwa.
  • Do not reduce the quantity of ghee, as it is essential for the soft texture, aroma and glossy finish.
  • You can also substitute whole wheat flour (atta) for besan using the same method.
  • For variation, add 2 tablespoons of suji / rava (semolina) along with the besan while roasting to give a pleasant, slightly grainy texture.