Besan Halwa Chickpea Flour Fudge Food

BESAN KA HALWA, HOW TO MAKE INDIAN STYLE CHICKPEA FLOUR HALWA AT HOME

Steps:

• Sieve the besan flour (chickpea flour), make sure there is no lumps, keep it aside.
• Heat 1/2 cup of ghee in a pan and add the sieved besan flour.
• Keep in low heat and mix the flour very well with the ghee, if any lumps are formed you can break them using a good quality spatula, this is important since we need a smooth texture for the halwa.
• Roast the mixture in low heat for few minutes (you need to keep stirring) until the mixture starts to turn color. Roasting the flour is so important or the halwa won't taste good. Roasting the besan flour for halwa can take a few minutes and the time may depend on the flour you use. For me, it took around 8 to 10 minutes in low heat. Tip: The flour can quickly burn so if you think its changing colors too fast before its roasted, you may switch off the stove and give a little time to cool down the mixture a little while you keep stirring the mixture, and then roast again in low heat until the flour is roasted enough.
• Once the flour mixture is roasted, add the cardamom powder and mix well.
• Add the water, mix well (break any lumps that may form using the spatula) and cook the mixture for 2 to 3 minutes, stirring frequently, until the flour is cooked well and the water is almost absorbed.
• Add the sugar, mix well and cook in low heat (while stirring) for another 2 minutes or until the mixture starts leaving from the sides of the pan.
• Add one teaspoon of ghee and cook for another 1 minute, stirring frequently.
• After one minute, add the next spoon of ghee also and cook for another 1 more minute. Now the delicious and easy besan ki halwa is ready, though you may cook for more time if you wish to reach your preferred consistency.
• Transfer the halwa to a serving dish, garnish with chopped nuts, serve hot or warm! You may also refrigerate the halwa and serve it later as you wish.

BESAN HALWA

Steps:

• Heat half the ghee in a kadhai / heavy bottomed pan over low heat and add the besan to it. Fry the besan, while constantly stirring it, till the besan starts to turn color a little (gets darker) and get a nutty roasted aroma.
• Warm 2 tbsp of the milk and add the saffron to it and let it bloom.
• Now add the milk or water to the besan a little by little, mixing well, so no lumps are formed. Cook the besan mixture for a couple of minutes.
• Add the cardamom to it as well as the bloomed saffron. Mix well. Add the ghee at this moment and mix together.
• Now add the sugar and let it cook together. The sugar will release water as it melts. But dont worry, just keep cooking and it will all come together in just a couple of minutes.
• Once the mixture thickens up a little, remove from heat and let it cool down a little. Top with the almonds and pistachios and serve warm.

BESAN BARFI - CHICKPEA FLOUR FUDGE DIAMONDS

Steps:

• In a heavy bottomed skillet, dry roast the besan for about 15 minutes, stirring to ensure even roasting and keeping the flour from burning. At the end of this process the mixture should be fragrant and a few shades darker.
• Stir in the powdered cardamom and add in the ghee, stirring contanstly to ensure that it melts and the mixture is lump free.
• Stir in the powdered sugar and mix well until it melts.
• Cook for 3 to 4 minutes, until the mixture is thick and smooth.
• Pour onto a greased plate and let the mixture cool for about an hour, at this point it is quite firm. Cut the mixture into squares and or diamonds and serve.

BESAN HALWA - CHICKPEA FLOUR FUDGE

Steps:

• 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.

BESAN (GRAM FLOUR) HALWA

Steps:

• Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
• Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.