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