Besan Halwa is a fudgy Indian dessert made with chickpea flour or besan. Chickpea flour Spoon fudge with cardamom and nuts. How to make Besan Ka Halwa Recipe. Use other grain or bean or lentil flours for variation. Vegan Gluten-free Grain-free Dessert Recipe. 6 Ingredients, 15 minutes! Jump to Recipe
Festive season began this weekend with Navratri celebrations, prep for Dussehra, KarwaChauth and then will be rounded up end of this month with Diwali. In India, this month would be more like December in the US, where everyone is generally in a festive spirit. People visit each other, there are potlucks and dinners. Lots of cooking and sweets, Dressing up and shopping. In the US, the spirit of these festivals is mellow. With each year, it is an extra effort to plan and celebrate some of the events. Probably because there is some competition with the October holidays and pumpkin :). But we always make some festival sweets and snacks for this festive Indian season, however busy the month.
Today’s amazing dessert is brought to you by chickpea flour. Chickpea flour is used in various ways in Indian cuisine. Be it a snack cornbread like cake, or savory pancake , or a sweet ladoo ball, a Burfi fudge, or to make a veggie soup, or many other ways. This dessert uses chickpea flour to make a thick custard, that cools to a halwa state. The whole cardamom seeds in the halwa make this one delectable spoon fudge. Make this with wheat, millet or amaranth, lentil flours for variation.
You can use other flours to make this dessert as well. The consistency of the final halwa can be anywhere from a thin custard to thicker set halwa, depending on the flour. Happy Navratri to everyone who is celebrating! More Dairy-free Indian desserts on the blog here. If you make this dessert, do tag me on Instagram or leave a comment here!
Besan Halwa - Chickpea flour fudge
- 3 tablespoons of oil organic safflower or canola or coconut
- 3/4 cup (90 g) chickpea flour or besan
- seeds of 1 green cardamom pod , whole seeds or crushed to a coarse meal, or use 1/4 tsp ground cardamom
- 1/3 cup (53.33 g) or more raw sugar or coconut sugar or a mix of sugar and powdered jaggery
- 3/4 cup (187.5 ml) hot water
- 2 tablespoons chopped nuts
- 2 tablespoons currants
- a pinch of salt
- Heat oil in a skillet over medium heat. Add chickpea flour to the oil. Mix and roast for about 10 minutes. Stir occasionally. The flour will be dry, then become like fat breadcrumbs and eventually change color slightly and start to stick to make larger lumps.
- Meanwhile bring 1 cup of water to a boil.
- Add the nuts, currants and salt to the chickpea flour and cook for another 2 minutes. Add the sugar and cardamom seeds and mix in.
- Add 1/2 cup hot boiling water to the skillet and mix in. Add the rest 1/4 cup of the water and continue to mix vigorously. The chickpea flour mixture will become lumpy and eventually become smooth and custard like. Continue to mix to break the lumps. (use a whisk if the lumps do not break within the first 1-2 mins). Cook for about 3 minutes, then take off heat. Garnish with sliced nuts. Serve warn or cold. Store in a closed container for a few hours on the counter. Refrigerate for upto 5 days.