Craving a traditional Indian sweet but don’t want to spend hours stirring in the kitchen?

Besan Halwa is the perfect answer, a rich, melt-in-the-mouth dessert that comes together with just a few pantry ingredients like besan, cashews, sugar, ghee, and milk. It’s creamy, nutty, aromatic, and tastes like something straight out of a festive temple prasadam counter.

This version is especially unique because it combines besan and cashew powder, giving it a luxurious texture similar to Thirupagam, a traditional sweet from Tamil Nadu known for its soft, silky, halwa-like richness.

Whether it’s a festival day, sudden guest arrival, or late-night sweet craving — this halwa is a lifesaver. No complicated sugar syrup, no worrying about thread consistency, and yet you get a beautiful professional finish every time.

A Little About This Traditional Sweet

Besan halwa has been part of Indian household cooking for generations. It originated as a quick comfort dessert made during festivals, pujas, or winters when something warm and nourishing was needed. 

Adding cashew powder transforms it from a basic halwa into something royal, rich enough for special occasions yet simple enough for beginners.

What Makes This Besan Halwa So Good

This recipe stands out because:

• Dry-roasted besan flavour + nutty cashew aroma = instant indulgence
  
• Ghee and milk create a silky, smooth texture
  
• Cardamom and saffron add festive warmth and colour
  
• No sugar syrup measurement stress
  
• Tastes even better after resting and setting
  

Perfect for Deepavali, Navratri, Rama Navami, birthdays, or anytime you want a quick homemade sweet.

Ingredient Breakdown 

• Besan flour: The core flavour — gives a roasted aroma and halwa body.
  
• Cashew powder: Makes the texture creamy, rich, and luxurious.
  
• Sugar: Balances the sweetness and binds the mixture.
  
• Ghee: The soul of any halwa — richness, flavour, and smooth finish.
  
• Boiled and cooled milk: Helps bring everything together without lumps.
  
• Cardamom powder & saffron: Aroma, colour, and the true festive feel.
  

🌿 Vegan Swap: Use almond milk + vegan ghee. The flavor changes slightly but still delicious.

Let’s Walk Through the Cooking Flow

Start by grinding your cashews into a dry powder. Short pulses work best to keep them from releasing oil. 

In a heavy kadai, combine besan, cashew powder, and sugar before turning on the heat; this simple trick ensures a lump-free halwa later.

Pour in the ghee and milk, mixing until everything becomes smooth. Once combined, turn the flame to low. Drop in the cardamom powder and saffron to start infusing flavor right from the beginning.

Now all that’s left is stirring. As the mixture heats up, it will slowly thicken, turn glossy, and begin to bubble. Increase the flame slightly and keep mixing until the halwa starts leaving the sides of the pan and becomes dense and shiny. That’s your sign to stop.

Turn off the heat and let it rest — the halwa will firm up beautifully as it cools. The texture becomes soft, rich, and easy to slice or scoop, just like temple-style Thirupagam.

Pro Tip: For an extra luxurious finish, add a teaspoon of warm milk infused with saffron on top before setting.

What Goes Well With Besan Halwa

Serve it alongside:

• Poori or chapati for a traditional meal vibe
  
• Hot chai or filter coffee
  
• Vanilla ice cream (fusion dessert treat!)
  
• Festive thali meals
  

How to Serve

Serve warm for soft, flowing halwa or chilled for a sliceable mithai-style sweet.

Storage & Bulk Prep

• Stays good in the refrigerator for 4–5 days
  
• Reheat with a teaspoon of milk or ghee if needed
  
• Perfect for festival gifting — sets cleanly for packaging

Other Related Recipes You Might Like:-

• Makhana Kheer – creamy and delicious kheer made with fox nuts, perfect for festive occasions.
• Moong Dal Halwa – rich, aromatic halwa with ghee-roasted lentils and nuts.
• Shakarkandi Halwa (Sweet Potato Halwa) – nutritious and naturally sweet halwa made with sweet potatoes.
• Rava Kesari – classic semolina halwa with saffron flavour and ghee.
• Dry Fruit Ladoo – a healthy, energy-packed ladoo made with assorted dry fruits.
• Besan Ladoo – traditional melt-in-the-mouth ladoos made with roasted besan and ghee.
• Moong Dal Kheer / Paruppu Payasam – festive South Indian-style kheer simmered in milk and jaggery.
• Sabudana Kheer – smooth creamy kheer perfect for fasting and celebrations.