It’s just after dinner and you are craving for some dessert.
But the usuals are not going to work when you are feeling cold, or have a bad cough. It’s very difficult to imagine having anything cold. You want something hot to soothe that throat.
In comes the delicious – “Besan ka Sheera” (or the more common – Besan Halwa)!
It’s thin consistency and the fact that it’s made in desi ghee – provides heat and also provides a temporary relief to that throat.
I made it for my husband when he caught a cold. Brought a big smile to his face.
I’m sharing my Mum’s recipe which I swear by and it is super easy and quick.
Cooking Time – 15 minutes
Serves – 2
- Besan (Gram flour) – 1 cup
- Sugar – 3/4th cup
- Water – 3.5 cups depending on required consistency
- Desi Ghee – 1/2 cup
- Put the ghee in a kadai and melt on low flame.
- Once the ghee melts, add the besan to it and start whisking it continuously with a whisk/egg beater. A whisk helps in removing the lumps quickly that may form.
- At the same time, place the water on the boil in a separate container and mix the sugar in it. Make sure the sugar dissolves properly in the process.
- Once the water boils, turn off the heat.
- Keep on mixing the besan, until it starts to turn brown and gives off a roasted aroma.
- Now very gently pour the water in the kadai while stirring the besan continuously. Be cautious as the water may bubble. This may take some getting used to. If it’s proving to be difficult add half of the water, then stir the contents and then quickly add the rest.
- Now whisk the entire contents to smoothen out the consistency.
- The sides may start to leave the kadai in about 1-2 minutes of cooking. At this point shut off the heat.
- Garnish with grated almonds and serve immediately!!
Points to Note:
- If you want the halwa to be as sweet as served in shops, keep the sugar portion equal to that of the besan. I have kept it relatively less, which tastes equally nice. You may experiment to find out what suits you best.
- Whisking continuously is very important as besan quickly forms lumps, which are then very difficult to remove.
- The roasting process is to be done on low flame at all times, as besan will burn at medium and high flames.
- This type of halwa is usually served with a thinner consistency – like that of mayonnaise. If you want it to be thicker, use 3 cups of water.
I hope you like the recipe. Enjoy 🙂