A humble dessert that uses some very basic ingredients found easily in an Indian pantry but if made right, can outshine the fanciest of them.
1/4cupnuts for garnishhere I used almond and pistachios
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.