besan ka halwa

besan ka halwa is my husband's favorite and sometimes when he comes back from office he demands this.......being quite easy to make i just satrt n it gets ready till the chai is ready........i always have something savory ( healthy essentially) with my tea but the halwa is just right for arvind after the day's work.........

this halwa i made in a new iron kadai which is for making jalebis.............shallow with a perfect flat bottom , i got it this time when i visited banaras last month........so we have a tradition to make something sweet in a new kadai.....( the kadai is considered a pan which keeps your hearth fulfilled n a sweet dish is for happiness in life) somehow it becomes an excuse to make halwa.........

today i am posting this halwa for puja , who is the first follower of banaras ka khana......hope you would like this traditional north indian dish puja............i clicked the halwa right into the kadai as the kadai was the hero this time....:D.....

as i said the recipe is easy and though i go by instinctive measurements , i am writing down the quantity by cup measures.........

heat 1/2 a cup of desi ghee into the kadai and tip in 1 tbsp of rawa or suji into it and then quickly tip in 1/2 cup of besan.........now if the besan is coarse , no need to add suji , but fine besan needs some suji to make the texture more enjoyable...............the suji besan ratio may be varialble though.............now keep stirring the flours on low to medium flame till deep pink in color n aromatic with a well roasted smell.........though i don't use cardamom powder , it can be used, 1/2 tsp, if desired...i like the besan aroma to dominate so don't add any other flavor.........when the besan is nice n pink, add some chopped nuts of your choice n keep stirring till the nuts are roasted too, taking care not to burn them.........

now add 1/3 cup of sugar ( a little more if you like it more sugary) mix,
and pour 1/4 cup of water , pour the water in a thin stream n keep stirring the mixture with the other hand .....till a crumbly soft ball is formed........keep stirring for a few more minutes if you like thin pieces of crust into it..........cooking it more after adding water allows crust formation which is liked by some people...........and that's it...............serve hot........no garnish needed........

i advice to keep the portions small as it is heavy on the digestion as well as calories...........keeps well in the fridge for a week...just microwave n serve hot again.........