First of all let me just give a nice pat on the back of all the mothers and mothers to be out there! The world would never be the same without you. Now being a mother myself I know what a difficult yet satisfying job it is to make a ‘human being’ and the credit has to go to our babies who bring out the superwoman in us. Today is the day to celebrate our awesomeness, so a Very Happy Mother’s Day to all of us!
This being my first Mother’s Day today I wanted to do something special with my daughter. I wanted to make something that my 8 month old could eat. I also had fond memories of my mom cooking for me. So I put those two thoughts together and decided to make …
Besan ka halwa!
With my mom it was never about fancy food or use of those rare or exclusive ingredients. She would use all the basic ingredients that you can find in the pantry anyday of the week and make something special out of it. Besan ka halwa was one of those things. I made a few modifications to my mom’s original recipe so that my 8 month old could enjoy it with mommy but here I’m sharing the recipe just as my mom would have made.
1 cup besan (chickpea flour)
1/2 cup ghee (clarified butter)
1/2 cup sugar
1/4 cup nuts for garnish (here I used almond and pistachios)
1/2 tsp cardamom powder
1 1/2 cup milk
Heat ghee in a thick bottom pan or wok.
Add besan to the pan. Fry until the besan starts turning golden yellow in color and give out a nutty aroma. 10-15 minutes on medium low heat.
Add milk slowly and keep stirring the besan thoroughly so that it doesn’t form lumps.
Add sugar. Continue cooking and stirring the paste. By the this time the besan would start thickening and begin to stick to the spatula.
Stir in cardamom powder, almonds and pistachio. Continue cooking and stirring until the halwa thickens, enough to start forming a loose ball. Once the halwa starts leaving the sides of the pan and begins to separate ghee, its cooked through.
Garnish it with more nuts. Serve hot.