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besan halwa in a red patterned bowl, topped with slivered pistachios.

Besan ka Halwa

Besan Ka Halwa is a quick and easy Pakistani dessert that is super delicious…it’s made from gram flour, sugar, butter or ghee and cardamom powder.
Course Dessert
Cuisine Pakistani, Pakistani/Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 662kcal


  • 1/2 cup butter OR ghee
  • 1 cup besan
  • 1 cup milk
  • 1/2 cup sugar
  • 2 cardamom pods crushed
  • 1/4 cup slivered pistachios


  • In a large heavy bottomed pan or skillet, heat the ghee or butter.
  • Add the besan, and roast on low heat until the besan starts turning golden brown and releases a nutty aroma, around 5-7 minutes. The besan will be gently bubbling, and still in a liquid state.
  • Add the milk slowly, while continuously stirring the besan so that no lumps form. Cook for another 3-4 minutes until the moisture evaporates and the halwa starts holding its shape.
  • Now add the sugar and cardamom powder, and stir to combine.
  • Keep stirring on low heat, until the halwa starts to form a ball and is no longer sticking to the sides of the pot.
  • Transfer to a serving dish, and top with the nuts.


Ingredient Notes
  • Ghee/Clarified Butter: A crucial ingredient used in traditional mithai and desserts. You can however substitue with butter, and it will still taste fabulous. I would not recommend using oil for this recipe, as the flavor won't be as good.
  • Chickpea flour: Also known as besan or gram flour, this is the key ingredient here. It's available in most big grocery stores, and is easy to find.
  • Milk: Full cream milk is best for this recipe, as it gives a richer flavor to the halwa.
  • Sugar: I use white granulated sugar and find that it gives the best result. You can also use jaggery or brown sugar instead.
  • Cardamom: For this recipe I used cardamom pods which I roughly crushed to impart their flavor. You can easily substitute with 1/4 teaspoon of cardamom powder.
  • Pistachios: I love pistachios so that's what I used but you can top with your favorite nuts such as almonds or cashew nuts. Even walnuts would pair deliciously with this halwa.
Important Tips to Follow:
  • Cook on Low: While making this recipe, keep the heat low at ALL TIMES. Chickpea flour can go from a beautiful roasted golden brown to burned very quickly. So it's best to make the entire recipe on low heat.
  • Roasting the Besan: This is key to developing that professional halwa/mithai flavor, and if you don't roast the besan enough, it just won't taste as good.
  • Add the Milk Gradually: When adding the milk, pour it in slowly and keep stirring, to avoid creating lumps.
  • Pay Attention to the Texture: The texture of this halwa changes several times during the cooking process, so it's importatnt to always be attentive and keep stirring at all times.


Calories: 662kcal | Carbohydrates: 47g | Protein: 10g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 139mg | Sodium: 43mg | Potassium: 388mg | Fiber: 4g | Sugar: 29g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg