Step-By-Step Guide To Rich Besan Halwa With Silk And Almonds

Besan halwa is a nostalgic treat for all Indians. It comprises a sweet blend of besan flour, also known as chickpea flour or bengal gram flour, and ghee, mixed nuts, sugar, and a pinch of cardamom powder. Besan halwa gives you the pleasure of homemade treats like no other dessert could. Symbolically, besan halwa is viewed as an auspicious treat that brings fortune, good will, health, and bolster family relationships. Besan halwa is a favorite dessert of Lord Hanuman and is viewed as a symbol of strength, devotion, and childlike innocence. Whenever there is a special occasion, you can smell the fragrance of besan halwa coming from every household that brings water to your mouth.

Being a traditional treat, besan halwa holds a special place in Indian households and festive rituals. Traditionally, it is made by roasting besan flour in ghee until golden brown then it is combined with a blend of water and sugar to make it gooey, rich, and sweet. It is then stirred until it achieves a rich and thick texture. Once this is done, it is mixed with flavoring ingredients like cardamom powder, chopped nuts, and sometimes edible flowers for an elegant appeal.

This recipe brings a fusion twist to the traditional recipe with the addition of Dairy Milk Silk chocolate. Chocolate brings a delightful richness and deep flavor to any dessert. The flavor of Dairy Milk Silk chocolate is so delightful and rich that it blends well with any dessert and enhances the flavor without making it overwhelming or contrasting. Besan’s warmth is amplified with the flavor of Dairy Milk Silk chocolate that makes you keep wanting more. This unique yet delightful combination of traditional and modern flavors makes this chocolate-infused besan halwa so attention grabbing.

Here is a step-by-step guide to making rich besan halwa with Silk and almonds at home:

Ingredients:

• 1 cup besan
• ½ cup ghee
• ¾ cup sugar
• 2 cups water (or 1 cup milk + 1 cup water for richer taste)
• 1 tsp cardamom powder
• 1 bar Cadbury Silk chocolate
• 2–3 tbsp chopped almonds
• A pinch of salt (optional)
• Saffron strands (optional)

Instructions:

Step 1: Prepare the Ingredients

Chop the bar of Dairy Milk Silk chocolate into small pieces with the help of a knife. Make sure the pieces are small enough so that they melt quickly and evenly. Warm up some water or a mixture of water-milk separately. Chop almonds into slivers or small pieces and toast in a little ghee to enhance the nutty flavour.

Step 2: Roast Besan

Take a heavy bottomed pan or a kadhai and heat ½ cup of ghee in it on low flame. Add 1 cup of besan to it and stir continuously to roast besan evenly and break the lumps. Roast besan for about 10-12 minutes until besan turns deep golden brown and gives a nutty aroma. The besan will start to turn glossy and smooth.

Step 3: Add Liquid Carefully

Once besan is well roasted, lower the flame and slowly pour in the water/milk mixture. Stir it vigorously while you pour it to avoid creating lumps and to make the mixture smooth and even.

This step can cause bubbling in the mixture and may make some splashes so do this step carefully to avoid burning yourself. Pour it gradually and keep stirring nonstop while you pour.

Step 4: Add Sugar and Flavor

Once the liquid is entirely mixed into besan, add ¾ cup of sugar, cardamom powder, and a pinch of salt. Stir well until all ingredients are mixed and cook the halwa until it thickens and starts to leave the sides of the pan. This will probably take 5-7 minutes.

Step 5: Add the Chocolate

Now, turn off the flame and add the chopped Cadbury Silk chocolate. Stir until the chocolate dissolves completely in the heat of the besan mixture. The chocolate will give halwa a luxurious texture and cocoa flavor.

Step 6: Garnish and Serve

Finally, once the chocolate is dissolved completely it is time to serve the halwa. Just scoop it out in bowls, top with chopped almonds and serve warm.

Tips and Tricks to make Chocolate Besan Halwa extra delicious:

1. To make chocolate besan halwa extra rich, you can add 1 tablespoon of khowa or condensed milk to it while cooking. This will make halwa dense and creamy.
2. Stir halwa constantly so that it doesn't burn from the bottom and cooks evenly.
3. Refrigerate the leftover halwa and when you want to consume it later just reheat it and add a splash of milk if it's hard and dry.