Baked besan halwa
CUISINE: Recipes
Submitted by Vandana Mathure of Tampa


2 cups gram flour (ladoo besan)
1-1/2 cup sugar
1 cup whipping cream
1 cup canned coconut milk
1/2 cup oil or clarified butter (ghee)
1/2 tsp. crushed saffron
2 tsp. crushed pistachios
2 tsp. crushed almonds
1/4 tsp. cardamom powder
1/8 tsp. nutmeg powder

Soak the saffron in the whipping cream and set aside.
Grease a baking pan and set aside.
Heat oil or clarified butter in a pan and add the gram flour.
Roast on medium to low flame for 12 minutes.
Slowly add the whipping cream and mix well until all liquid is absorbed.
Then add the coconut milk, mix well and cook for 2 minutes.
Add sugar, cardamom and nutmeg powder.
Pour the above mixture into the greased pan. Sprinkle the crushed almonds and pistachios on top.
Bake for 25 minutes at 350 degrees.

Tip: Using oil makes the halwa more moist. Serves 12 to 15


1 can condensed milk (14oz)
8 oz Cool Whip
1 pint half and half
1/2 tsp. crushed saffron
1/2 tsp. cardamom powder
2 tsp. crushed pistachios

Thaw the Cool Whip in the refrigerator for one hour.
Mix the saffron in the half and half and keep aside.
Pour the condensed milk in a bowl and slowly fold in the Cool Whip, half and half and cardamom powder to form a smooth mixture.
Pour this mixture in a flat tray and freeze. Sprinkle crushed pistachios on top.
Can be served after 4-5 hours of freezing. To make a variation of this recipe substitute 1 tsp. of rose essence and 2 tbsp. of rose syrup (to desired color and taste) for the saffron and cardamom.
Serves 8-10

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