Punjabi Besan Halwa – Winter Special

Ingredients

• 1 cup Gram flour (Besan) (Good quality, sifted)
• 0.5 cup Semolina (Sooji) (Fine or coarse, both work)
• 1 cup Clarified butter (Ghee) (Pure desi ghee)
• 1 cup Jaggery (Gud) (Grated)
• 0.5 cup Milk (Full fat preferred)
• 3.5 cup Hot water (3-4 cups, as needed)
• 4-5 pods Cardamom (Ground, optional)
• 2-3 tbsp Dry fruits (Cashew, almond, pistachio; chopped)
• 1 pinch Food color (Optional)

Instructions

1. Sifting Gram Flour

   Sift the gram flour through a sieve to remove any lumps.

   Time: PT2M

2. Roasting Gram Flour

   Place a kadhai over medium-low flame. Add the sifted gram flour and roast continuously without ghee until it changes to a light golden color and aroma appears.

   Time: PT7M

3. Adding and Roasting Semolina

   Now add the semolina and roast both together on low flame until a pleasant aroma develops.

   Time: PT5M

4. Adding Ghee and Roasting

   Add the ghee now and continue stirring while roasting. The ghee will appear abundant but will look right once cooked.

   Time: PT7M

5. Adding Jaggery

   Add grated jaggery (or sugar). Mix well until the jaggery melts.

   Time: PT3M

6. Adding Milk

   Add half a cup of milk now and mix well.

   Time: PT2M

7. Adding Hot Water

   Gradually add 3-4 cups of hot water while stirring continuously to avoid lumps.

   Time: PT3M

8. Adding Cardamom and Color (optional)

   Add ground cardamom and food color (if using).

   Time: PT1M

9. Cooking on Low Heat

   Cook the halwa on low heat for 30-35 minutes, stirring intermittently, until it thickens and ghee starts to separate at the edges.

   Time: PT35M

10. Adding Dry Fruits

    Finally add the chopped dry fruits and stir lightly.

    Time: PT1M

11. Serving

    Halwa is ready. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

320

Protein

5g

Carbohydrates

40g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Gram flour (Besan): None
• Instead of Semolina (Sooji): Rava
• Instead of Clarified butter (Ghee): Butter (less traditional)
• Instead of Jaggery (Gud): Sugar
• Instead of Milk: Powdered milk + water
• Instead of Cardamom: Cardamom powder, Can omit
• Instead of Dry fruits: Any preferred dry fruit
• Instead of Food color: Can omit

Equipment Needed

• Heavy-bottomed pan
• Stirring spoon/spatula
• Measuring cups
• Mixing bowl (optional)
• Sieve (optional)
• Knife (optional)

Critical Steps — Do Not Skip

• Roast gram flour and semolina well on low heat.
• Add only hot water, not cold.
• Cook the halwa on low heat for a long time.

Chef Tips from the Video

• Properly roasting gram flour and semolina is the key to flavor.
• Sugar can be used instead of jaggery, but jaggery makes the halwa healthier and tastier.
• Cook the halwa on low heat and be patient.
• You can change dry fruits according to your preference.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the fridge for 4-5 days.

Freezer: Can be kept in the freezer for up to 1 month; reheat lightly before serving.

Room temperature: Safe at a cool place for 1-2 days.

Make-Ahead Tips

• Halwa can be made a day ahead and stored in the fridge; reheat lightly before serving.