When one thinks of sweets, *halwa* is often the first thing that comes to mind. While *halwa* made from semolina (*suji*) or wheat flour is commonly prepared, have you ever tried *Besan Halwa* (gram flour *halwa*)? It boasts a magnificent taste and a wonderful aroma. If you would like to make *Besan Halwa* at home, here is a very simple recipe.

**Besan Halwa Recipe**

**Total Time:** 30 mins
**Preparation Time:** 5 mins
**Cooking Time:** 25 mins
**Course:** Dessert
**Servings:** 2 people
**Cuisine:** Indian

**Ingredients for Besan Halwa:**
Besan (Gram flour) – 1 bowl
Desi Ghee (Clarified butter) – 3/4 bowl
Sugar – 3/4 bowl
Water or Milk – 2.5 bowls
Suji (Semolina) – 1 tablespoon
Cardamom powder – 1/2 teaspoon
Dry fruits – 2 tablespoons
Saffron strands – 7-8

**Method for Making Besan Halwa:**
First, take 2.5 bowls of water in a pan, add the sugar and saffron strands, and place it on the stove. Once it comes to a boil, turn off the heat and set it aside.

Next, heat two spoonfuls of ghee in a heavy-bottomed pan (*kadhai*). Add the chopped cashews and almonds, roast them until they turn light golden, then remove them onto a plate and set aside.

Now, add the remaining ghee to the pan. Once the ghee melts, add the gram flour (*besan*) and the spoonful of semolina (*suji*). Adding semolina prevents the *halwa* from becoming sticky and gives it a wonderful, grainy texture.

Reduce the heat to very low and roast the gram flour while stirring continuously.

Initially, the gram flour will absorb all the ghee and feel heavy, but as it roasts, it will begin to release the ghee.

In about 12-15 minutes, the gram flour will turn golden brown, and a rich, nutty aroma will fill the entire house. Once the gram flour (besan) is well-roasted, keep the heat low; gradually pour the hot sugar water into the pan with one hand while continuously stirring the flour with the other to prevent lumps from forming.

Within 3–4 minutes, the mixture will thicken and begin to leave the sides of the pan. Now, add the cardamom powder, roasted dry fruits, and the remaining spoonful of ghee to the halwa.

Adding ghee at the very end gives the halwa a wonderful sheen. Mix everything thoroughly, cook for another minute, and then turn off the heat.

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