Besan Ka Halwa

The best and scrumptious dessert in winters has to be halwa. Today's recipe is Besan Ka Halwa, which is the easiest and the yummiest of them all. Besan or the gram flour is most common flour in an Indian kitchen used to make pakoras, kadi and what not. Halwas are the warmest delight in winters, and it happens to be gluten free. So, all those who miss eating Suji ka Halwa or Aatta ka Halwa. This recipe is for you.

Just 4 ingredients and you are done with this wonderfully sweet delight. These are water, ghee, sugar and besan. One thing to keep in mind while making besan ka halwa is getting lumps-free smooth consistency. For this all you need is very generous amount of Ghee depending on the quantity of the halwa that you are making. The easiest way to measure this is that, when you are browning your besan in ghee it should be in running consistency. If it flaky or forming small lumps, then add more ghee and your recipe will never fail.

Also make sure you add enough water not more nor less but enough that it is cooked and perfect. If you add more water to your halwa it changes in taste completely and becomes like a besan sheera.

Eating halwa is not for lighthearted person so if you eat halwa, make sure you burn those fats too.

You can also replace the sugar and water in the below recipe with jaggery water.

Ingredients

3 tbsp Besan (gram flour)

3-4 tbsp Ghee

1.5 cup hot water

2 tbsp sugar

Method 

1. In a pan add ghee and let is warm a bit. To ghee add the besan and keep stirring till you get both the ingredients incorporated well.

2. Start browning the besan to a medium brown color or till the bland smell of besan changes to something like roasted gram. Make sure you don't overdo it as besan burns easily and will spoil the taste if halwa completely. You can keep the flame to medium to avoid burning of besan.  

3. Add water and stir well and continuously so that it does not form lumps. When the water evaporates by 80% add the sugar and mix well again.

4. Keep the flame low and let the sugar melts. Stir. Switch of the flame once you reach the perfect halwa like consistency and all the sugar is melted, cooked and incorporated in halwa completely.

5. Serve and dig in while it is hot.