Besan Halwa Recipe
Ingredients
- 1 cup Chickpea flour
- 10 Unsalted pistachios
- 1/2 cup Brown sugar
- 2 1/2 cup Milk
- Pinch of turmeric powder
- 1 cup Butter
Instructions
- Put the milk, sugar and a hint of turmeric on a saucepan over low heat. Meanwhile, in another saucepan, cook the chickpea flour dry, being careful not to burn it. Reserve this one on the side and in the pan used for the flour put the butter and the pistachios on soft fires (I did not have any I put almonds that I broke roughly with the underside of a pan).
- When the butter is melted, mix the grilled chickpea flour into the milk and add the butter and dried fruit. Bring this liquid mixture over rather mild fires (for gas stoves and medium for electric plates), and stir constantly by peeling off walls as for a puff pastry. The dough is ready when it is peeling off in a "mass" of the walls and that the dough has to dry out.
- Pour into a flat pan put in the refrigerator and cut in square, decorate with a dry fruit. I put it in a little round sauce pot, I waited for it to cool and in the fridge. For some I put paper film to take off easily before pouring the preparation, a dry fruit inside to decorate or after demolding. I put very spicy candied mangoes (salt, sugar, chili) for decoration.
Notes
Suggestion for Serving
You can serve hot for having the best taste. You can garnish with shaved almonds, pistachio, or shredded coconut.
Variations
In place of water you can add 1/2 cup of water and 1 cup of milk and make the Halwa little thicker. Transfer the Halwa on a smear plate, place it thick about 1/2 inch. Dress up the dish with shaved pistachio or almonds or shredded coconut, and leave it to be cool for at least for thirty minutes. Cut it in diamond shapes or square like burfi.