Besan Ka Halwa is a timeless South Asian dessert loved for its rich, nutty aroma, silky texture, and festive warmth. Traditionally made with gram flour (besan), ghee or oil, sugar, eggs, and aromatic cardamom, this halwa is a favorite during Eid, weddings, or when you just want to treat your family to something special.
This Besan ka Halwa recipe makes enough to serve a crowd — perfect for family gatherings or parties — and can be prepared in under an hour with a bit of care and constant stirring.
Why You’ll Love This Besan Ka Halwa
- Deep, nutty flavor from roasted besan
- Rich and glossy texture from oil or ghee
- Fluffy, melt-in-the-mouth finish with beaten eggs
- Garnished with almonds and raisins for extra sweetness and crunch
- Festive yet easy enough to make on a cozy weekend
Besan Ka Halwa Recipe (Gram Flour Pudding)
Servings: 10–15 people
Prep Time: 5–10 minutes
Cook Time: 25–30 minutes
Difficulty: Medium
Cuisine: Pakistani / South Asian dessert
Ingredients:
- 2 cups (316g) besan (gram flour)
- 2 cups (530g) sugar
- 12 eggs
- 3–4 cardamom pods, crushed
- 4 cups oil (or use ghee for a richer flavor)
- 15–20 almonds, chopped
- 15–20 raisins
Step-by-Step Instructions
Step 1: Prepare the Egg Mixture
- Crack the 12 eggs into a large mixing bowl.
- Add 2 cups of sugar.
- Using a whisk or electric mixer, beat the mixture until it becomes fluffy, pale, and slightly thick
Step 2: Roast the Besan
- Heat 4 cups of oil or ghee in a heavy-bottomed pot over medium heat.
- Add the crushed cardamom pods and let them infuse in the oil for about 2–3 minutes.
- Slowly add the besan while stirring constantly to avoid lumps.
- Roast the besan for around 5 minutes or until it turns a rich golden brown and releases a nutty aroma.
Keep stirring — this step is key to avoid burning and lumps.
Step 3: Combine with Egg Mixture
- Gradually pour the fluffy egg and sugar mixture into the roasted besan.
- Stir constantly so that the eggs cook evenly and blend smoothly with the besan.
- Cook for 2–3 minutes until the mixture thickens slightly.
Step 4: Add Almonds and Raisins
- Add the chopped almonds and raisins.
- Keep cooking and stirring for another 4–5 minutes until the mixture thickens more and you see oil separating from the halwa.
Step 5: Serve and Garnish
- When the halwa reaches your desired consistency and the oil clearly separates, remove it from heat.
- Transfer to a serving dish and garnish with extra chopped almonds or a pinch of cardamom powder.
- Serve warm or at room temperature.
Tips for Perfect Besan Ka Halwa
- Always stir constantly while roasting besan and after adding eggs — it prevents lumps and burning.
- If you prefer less sweetness, reduce sugar slightly to taste.
- Leftovers can be stored in an airtight container and reheated gently before serving.
When to Serve Besan Ka Halwa
- Eid and festive dinners
- Wedding menus
- Family Dawats (gatherings)
- As a cozy winter dessert
Final Thoughts
Besan Ka Halwa is more than just a dessert — it’s an expression of comfort, tradition, and celebration in every spoonful. Its golden hue catches the eye, the deep roasted aroma fills the kitchen with nostalgia, and the fluffy, melt-in-the-mouth texture brings everyone back for seconds. Every bite feels like a warm memory of festive gatherings, family dinners, and shared laughter around the table.
Whether it’s served fresh from the pan at Eid, made as a special weekend treat, or prepared to welcome guests, this Gram Flour Pudding has a way of turning ordinary moments into something memorable. If you love this recipe, explore more traditional desserts like Sabudana Ki Kheer, Rice Kheer , Mango Lassi and Gajar Ka Halwa on our Youtube channel.
