Cleaning my study today, I found written on a piece of paper a brief but complete recipe to quickly make Besan Ka Halwa. As I fell back into time, I remembered everything from the point where how someone went to great lengths to clearly convey the recipe across to me online to the point where I strenuously made the halwa, which I should like to mention was the first complete thing I cooked, and tasted it. Nostalgia can be so bitter and sweet all at the same time.
The ingredients and instructions I am typing “as is”. I imagine that preserving something as special as this on a piece of paper is nearly impossible, so I decided to immortalise it on my blog.
- Besan (Flour of dried chickpeas) – 1 cup
- Elaichi (Cardamom) – 3
- Milk – 2 cups
- Egg – 2
- Cream – 200 mg
- Take frying pan (non-stick) and wooden spoon.
- Fry dry besan for 5-10 minutes till colour changes and smells good.
- Put beans of Elaichi (cardamom).
- Fry further for 10 minutes, and don’t stop stirring (which is very important).
- After 15 minutes, add cream, and stir fast otherwise cream will stick to the bottom of pan.
- Stir cream for 15 minutes.
- Add sugar 6-8 tablespoons full.
- When sugar has melted, put milk.
- Stir gently with milk in the mixture, slowly and constantly.
- Once mixture has homogenised, keep stirring slowly and you will see bubbles bursting.
- Keep on frying till it leaks ghee (fat).
- Break 2 eggs and mix them quickly.
- Fry for 5 more minutes.
- It is ready to serve. Add almonds or pistachios, if you like for taste.
(Note. Someone was kind enough to point me to Glossary of Indian Food Cooking Ingredients which mentions some of the ingredients used in this recipe that may sound alien to some of the readers)