How to make Indian Besan Halwa with Chickpea Flour – Popular Traditional and Easy Dessert Recipes

Besan (Gram Flour) Halwa Recipe | Allrecipes

 

It is still not too late to celebrate Diwali Festival.

 

This is a traditional Indian method of cooking ‘Besan Halwa’. If you like the flavour of besan (gram flour) in sweets, you will love this halwa. I often prefer to make this halwa instead of ‘Besan Ladoo’ or ‘Mysore Pak.’ Many kids gobble it up even before it has a chance to cool down.

 

This recipe requires 5 minutes Preparation time, 30 minutes Cooking time, and Serves 8

 

Ingredients:

 

  • 1 cup goat milk
  • ½ cup water
  • ½ teaspoon ground cardamom
  • ¾ cup ghee (clarified butter)
  • 1 cup chickpea flour (besan)
  • 1 cup sugar

 

Directions:

 

  • 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 skillet 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 skillet 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.

*Note: Chickpea flour, also known as gram flour or besan, available in Amazon, and Indian or Asian markets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.

 

Each serving provides 323 kcal; protein 3g, carbohydrates 33g, fat 21g.

Lemon Cake served with roasted Rhubard – Popular Gourmet Dessert Recipe

 

 

Serve Lemon cake with some fancy sides for an impressive make-ahead dessert

 

The recipe requires less than 30 minutes Preparation time, more than 2 hours Cooking time, and Serves 6

 

 

Ingredients:

 

For the lemon cake

  • 75g/2½oz unsalted butter, plus extra for greasing
  • 3 medium free range eggs
  • 2 lemons, zest and juice only
  • 200g/7oz caster sugar
  • 75g/2½oz crème fraîche
  • 150g/5½oz plain flour
  • 1 tsp baking powder

 

For the glaze

  • 75g/2½oz icing sugar
  • 1 lemon, juice only

 

For the roasted rhubarb

  • 300g/10½oz rhubarb, cut in 2cm/¾in pieces
  • 1 tbsp caster sugar
  • 1 orange, juice only

 

For the lemon curd

  • 4 lemons, zest and juice
  • 110g/4oz butter
  • 175g/6oz caster sugar
  • 4 free-range eggs, beaten

 

For the goats’ cheese cream

  • 110g/4oz mild soft goats’ cheese
  • 50ml/2fl oz double cream
  • 2 tbsp icing sugar

 

To serve

  • 100g/3½oz candied almonds
  • 4 tbsp lemon balm leaves or baby basil leaves

 

 

Directions:

 

  • For the lemon cake, preheat the oven to 180C/170C Fan/Gas 3. Grease and line a 20cm/8in square cake tin.

 

  • Melt the butter and set aside to cool slightly. Put the eggs, lemon juice and sugar in a bowl. Using an electric whisk, beat until the sugar is dissolved. Whisk in the butter and crème fraiche. Sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared tin.

 

  • Bake for 45-60 minutes, or until golden-brown and risen – the cake will split along the top. Put the cake on a wire rack to cool for 10 minutes before removing from the tin. Place a tray or a piece of baking paper underneath the rack.

 

  • For the glaze, whisk the icing sugar and lemon juice together in a bowl then pour over the still warm cake. Remove the tray or paper from underneath the cake and pour any excess back over the cake. Allow to cool before serving.

 

  • For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.

 

  • Arrange the rhubarb in a single layer in a roasting tin. Sprinkle over the sugar and drizzle over the orange juice. Roast for 8-12 minutes, or until just tender.

 

  • For the lemon curd, put a heatproof bowl over a pan a gently simmering water – do not let the bowl touch the water. Put the lemon zest, juice, butter and sugar in the bowl and whisk occasionally until the sugar is completely dissolved. Beat in the eggs and whisk until thickened and cooked through. Remove from the heat and allow to cool completely.

 

  • For the sugared almonds, preheat the oven to 130C/110C Fan/Gas 1 and line a baking tray with baking paper.

 

  • For the goat’s cheese cream, put all the ingredients in a bowl and mix well.

 

  • To serve, cut the cake into cubes or small slices and arrange on serving plates. Dress the plate with lemon curd, roasted rhubarb, goats’ cheese cream, sugared almonds and lemon balm or baby basil leaves.

 

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