Instant Halwa – No Soak No Grind

Step 1: Roast Besan and Rava

In a large kadai, take 1 cup besan and 2 tbsp rava (suji). Roast on low flame for 5 minutes until it turns aromatic.

Step 2: Add Ghee and Continue Roasting

Add 1/2 cup ghee and mix well. Keep roasting on low flame for 5 minutes until it changes colour and turns aromatic.

Step 3: Incorporate Milk

Add 2 tbsp milk (room temperature) and mix well. The mixture will turn frothy and grainy. Continue cooking for 2 minutes.

Step 4: Add Sugar and Spices

Add 1/2 cup sugar and mix well. The sugar will caramelize, giving a nice colour. Then, add a few strands of saffron, a pinch of saffron food colour, and 1/4 tsp cardamom powder. Mix well to combine.

Step 5: Cook with Hot Water

Add 1 cup hot water in batches, stirring continuously. The besan will absorb the water and the mixture will thicken. Continue stirring until the water is well absorbed and it forms a soft halwa.

Step 6: Prepare Fried Nuts

In a small pan, heat 2 tbsp ghee. Add 2 tbsp cashew, 2 tbsp almonds, and 2 tbsp raisins. Roast on low flame until golden brown and crunchy.

Step 7: Combine and Serve

Add the fried nuts to the halwa and mix well until well combined. Serve the instant halwa hot, garnished with more fried nuts if desired.

• Roast besan and rava on low flame until aromatic and color changes.

• Add milk to the roasted mixture to make it frothy and grainy.

• Stir continuously after adding hot water to prevent lumps and ensure even absorption.

• Fry nuts until golden brown and crunchy for best texture.

• Can add different dry fruits like pistachios or dates.

• Adjust sugar level to personal preference.

• Use different food colors for varied appearance.