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Besan Cashew Halwa

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Indian
Servings: 16
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 1 cup besan or chickpea flour , sifted if it is lumpy
  • 2 tbsp walnut oil
  • 8-10 green cardamom pods. Peel the pods , discard the skins and crush the black seeds in a mortar and pestle until you have a fairly fine powder
  • 1/2 cup cashew nuts ground into a fine powder
  • 1 cup sugar
  • 1/2 cup water


  • Add 1 tbsp of walnut oil to the chickpea flour and mix it in with your fingers until the besan assumes a slightly grainy texture. Set this aside for about 10 minutes.
  • Heat the remaining walnut oil in a saucepan with sloping sides or a kadhai. Add the besan and cook over medium-low heat, stirring frequently, until the besan gets a couple of shades darker, around 8 minutes.
  • Add the powdered cashews and again stir-fry for another 5 minutes or until the besan is cooked and a deeper yellow. You want to stir frequently so that the besan doesn't burn.
  • Remove the besan to a plate or a bowl and set aside while you prepare the sugar syrup. To make the syrup, mix the water and the sugar and the powdered cardamom in a saucepan and cook until the sugar has dissolved and the mixture bubbles.
  • Remove from the heat and mix in the besan. Stir fast so the besan doesn't lump up. When you have a smooth mixture, remove the halwa to a bowl.
  • Garnish with cashew nuts. The halwa will firm up a little as it cools. Scoop it with an ice-cream scoop or a spoon to serve.