Instant Besan Halwa – No Soak, No Grind

Step 1: Dry Roast Flours

In a pan, add 1 cup of besan and 2 tbsp of rava. Dry roast on a low flame, stirring continuously until the mixture becomes aromatic.

Step 2: Roast with Ghee

Add 1/2 cup of ghee to the pan. Continue to roast on a low flame, mixing until the ghee is well combined with the flours.

Step 3: Continue Roasting

Keep roasting the mixture on a low flame, stirring constantly. Continue until the mixture changes color to a light golden and becomes very aromatic.

Step 4: Add Milk for Texture

Pour in 2 tbsp of room temperature milk and mix well on a low flame. The mixture will immediately turn frothy.

Step 5: Develop Grainy Texture

Keep cooking and stirring until the froth subsides. The halwa will start to develop a grainy texture.

Step 6: Add Sugar

Add 1/2 cup of sugar to the mixture. Mix well and continue to cook on low flame, allowing the sugar to melt and caramelize slightly.

Step 7: Add Flavorings

Add a few strands of saffron, a pinch of saffron food color, and 1/4 tsp of cardamom powder. Mix everything well.

Step 8: Add Hot Water

Gradually add 1 cup of hot water in batches, stirring continuously to prevent any lumps from forming. The besan will quickly absorb the water.

Step 9: Thicken the Halwa

Continue to stir as the mixture thickens. Keep adding the remaining water until it is all absorbed and the halwa becomes soft and pulls away from the sides of the pan.

Step 10: Fry the Nuts

In a separate small pan, heat 2 tbsp of ghee. Add 2 tbsp of cashews, 2 tbsp of almonds, and 2 tbsp of raisins.

Step 11: Roast Nuts until Golden

Roast the nuts on a low flame, stirring frequently, until they turn golden brown and crunchy.

Step 12: Combine and Serve

Add the fried nuts to the prepared halwa. Mix well until everything is well combined. Serve the instant besan halwa hot.

• Roast the besan and rava on a low flame to prevent them from burning and to ensure even cooking.

• Adding a little room temperature milk after roasting with ghee helps in achieving a perfect grainy (danedar) texture.

• Add hot water in batches while stirring continuously to avoid lumps and achieve a smooth consistency.

• Allowing the sugar to caramelize slightly with the besan mixture gives the halwa a beautiful color and rich flavor.