About this recipe:If you like the flavour of besan (chickpea flour) in sweets, you will love this halwa. I often make this halwa instead of 'Besan Ladoo' or 'Mysore Pak'. My kids gobble it up even before it has a chance to cool down.
1/2 teaspoon ground cardamom
180ml ghee (clarified butter)
90g chickpea flour (besan)
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Method Prep:5min › Cook:30min › Ready in:35min
Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
Melt the ghee in a shallow frying pan over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the pan while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
Chickpea flour, also known as gram flour or besan, can be found in Asian shops. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.