Instant Halwa – No Soak No Grind

Step 1: Roast Besan and Rava

Add 1 cup besan and 2 tbsp rava (suji) to a pan. Roast on low flame, stirring continuously, until it turns aromatic, approximately 13 seconds.

Step 2: Add Ghee and Continue Roasting

Add 1/2 cup ghee to the roasted besan and rava. Mix well until well combined and the mixture forms a smooth paste. Continue roasting on low flame, stirring constantly, until the color changes to a light golden and it becomes aromatic, approximately 18 seconds.

Step 3: Add Milk

Add 2 tbsp room temperature milk to the roasted mixture. Mix well on low flame. The mixture will turn frothy and then develop a grainy texture as it cooks, approximately 1 minute and 17 seconds.

Step 4: Add Sugar and Flavorings

Add 1/2 cup sugar. Mix well until the sugar starts to caramelize and blend with the mixture, approximately 22 seconds. Then add a few saffron strands, a pinch of saffron food color, and 1/4 tsp cardamom powder. Mix well until all ingredients are evenly distributed.

Step 5: Add Hot Water

Gradually add 1 cup hot water in batches, stirring continuously. The besan will quickly absorb the water, and the mixture will thicken. Continue stirring until all the water is absorbed and the halwa becomes soft and cohesive, approximately 25 seconds.

Step 6: Prepare Garnish

In a separate small pan, heat 2 tbsp ghee. Add 2 tbsp cashew, 2 tbsp almonds, and 2 tbsp raisins. Roast on low flame until the nuts turn golden brown and the raisins plump up, approximately 18 seconds.

Step 7: Combine and Serve

Add the fried nuts to the prepared halwa. Mix well until the nuts are evenly distributed throughout the halwa. Serve the instant halwa warm.

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

• Adding milk at room temperature helps in achieving a grainy texture.

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