Halwasan Recipe

Discover the art of crafting the perfect Halwasan! Our detailed halwasan recipe brings Gujarati sweetness to your kitchen. Try it today! 🌼 #HalwasanRecipe



  • Cuisine: Gujarati, Indian
  • Category: Dessert, Sweet
  • Prep Time:
  • Cook Time:
  • Servings: 25
  • Calories: 150 calories

About Ingredients Instructions Video Servings Tips Substitutes

Halwasan is a delectable sweet hailing from the vibrant culinary landscape of Gujarat, India. This traditional treat encapsulates the essence of Indian desserts with its rich flavor and unique texture. Composed primarily of coarsely ground wheat flour, gram flour (besan), and khoya (reduced milk), halwasan embodies the artistry of combining these staple ingredients into a delightful indulgence.

The preparation involves a meticulous process, where ghee-roasted wheat and gram flour are harmoniously blended with grated khoya, creating a luscious, nutty base. The addition of a sugar-milk syrup infuses sweetness, and cardamom powder imparts a fragrant, aromatic touch. The mixture of these elements results in a thick, gooey mixture that is then adorned with a generous sprinkle of chopped nuts, adding both crunch and visual appeal.

Once set and cooled, halwasan is typically cut into squares or diamonds, presenting an inviting mosaic of textures. The inherent warmth of Gujarati hospitality is mirrored in the sharing of these sweet squares during festive occasions and celebrations. The essence of halwasan lies not just in its taste but also in the cultural significance it holds, marking moments of joy and togetherness.

Whether served at weddings, festivals, or simply as a gesture of sweetness, halwasan stands as a testament to the culinary craftsmanship embedded in Indian traditions. Its distinctive combination of ingredients and the labor of love invested in its creation make halwasan not just a dessert but a cherished emblem of cultural richness and familial bonds.


Dive into the exquisite world of Halwasan – a Gujarati sweet delight! Unlock the secrets of this irresistible treat in our step-by-step guide. Sweeten your moments! 🌟 #Halwasan #GujaratiSweets


  • 1 cup coarsely ground wheat flour
  • 1 cup coarsely ground gram flour (besan)
  • 1 cup grated khoya (reduced milk)
  • 1 cup ghee
  • 2 cups sugar
  • 1 cup milk
  • 1/2 teaspoon cardamom powder
  • A handful of chopped nuts (almonds, cashews, and pistachios)

Method Instructions

  1. Heat ghee in a heavy-bottomed pan.
  2. Add wheat flour and gram flour. Roast on low flame until it turns golden brown and you get a nutty aroma.
  3. Add the grated khoya to the roasted flour mixture. Stir continuously to avoid lumps.
  4. In a separate pan, dissolve sugar in milk over low heat. Stir until you get a syrupy consistency.
  5. Slowly add the sugar syrup to the flour and khoya mixture. Keep stirring to avoid lumps.
  6. Sprinkle cardamom powder for flavor. Continue stirring until the mixture thickens.
  7. Mix in the chopped nuts. Save some for garnishing later.
  8. Once the mixture leaves the sides of the pan, transfer it to a greased tray. Flatten it evenly.
  9. Sprinkle the remaining chopped nuts on top and press them gently into the halwasan.
  10. Let it cool for a few hours. Once set, cut it into squares or diamonds.
  11. Your homemade halwasan is ready to be enjoyed!

This recipe might take some patience, but the end result is totally worth it. The combination of wheat flour, gram flour, and khoya gives halwasan its unique texture and rich taste. Give it a shot, and I hope you enjoy making and savoring this traditional sweet!

Recipe Video


This is a video about Halwasan.

Rated: 4.9 of 5.0 from 68 reviews.

Recipe Tags: Halwasan, Halwasan Recipe, Recipe


Serving halwasan is a delightful experience that adds a touch of warmth and sweetness to any occasion. Here's a simple guide on how to serve halwasan:

  • Presentation: Arrange the halwasan pieces on a decorative serving tray or plate. Take care to leave some space between the pieces for an aesthetic appeal.
  • Garnish: If you haven't already garnished the halwasan with chopped nuts, you can sprinkle a few more on top just before serving. This not only enhances the visual appeal but also adds a crunch to each bite.
  • Accompaniments: Halwasan is often enjoyed on its own, but you can elevate the experience by serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The contrast of the warm, dense halwasan with the cool creaminess is a delightful combination.
  • Hot or Cold: Halwasan can be served at room temperature, or if you prefer a warm touch, you can briefly heat it in the microwave before serving. Similarly, serving it chilled can be a refreshing choice, especially during warmer weather.
  • Pairing: Serve halwasan with a cup of masala chai or a fragrant cup of cardamom-infused coffee. The combination of the sweet halwasan with a hot beverage creates a perfect balance of flavors.


  1. Roasting Grains: Take your time when roasting the wheat and gram flour in ghee. Low and slow is the key to achieving that rich, nutty flavor without burning the ingredients.
  2. Khoya Quality: Opt for good-quality khoya as it significantly influences the texture and taste of halwasan. If possible, use freshly made khoya for the best results.
  3. Consistent Stirring: Stir continuously while combining the flour mixture and khoya. This helps prevent lumps and ensures a smooth, even texture.
  4. Sugar Syrup: Keep an eye on the sugar-milk syrup. It should reach a syrupy consistency without becoming too thick. Stirring helps dissolve the sugar evenly.
  5. Cardamom Powder: Freshly ground cardamom powder adds an aromatic touch. Consider using whole cardamom pods and grinding them just before adding to enhance the flavor.
  6. Nuts: While garnishing, press the chopped nuts gently into the halwasan to ensure they stick well. This adds both visual appeal and a delightful crunch.
  7. Setting Time: Allow sufficient time for the halwasan to cool and set. Cutting it too early may result in a messy texture.
  8. Variations: Get creative with variations. You can add saffron strands for color and aroma or incorporate a hint of rose water for a floral touch. These subtle additions can elevate the overall flavor profile.
  9. Storage: Store halwasan in an airtight container once it has completely cooled. It stays fresh for several days, making it a convenient make-ahead treat for special occasions.
  10. Experiment: Feel free to experiment with ingredient ratios based on your preferences. Some enjoy a slightly softer halwasan, while others prefer it denser. Adjust the sugar quantity according to your sweetness preference.

Ingredient Substitutes

If you find yourself missing a few ingredients for halwasan or want to explore some alternatives, here are some potential substitutes:

  1. Khoya (Reduced Milk): Substitute with condensed milk or milk powder mixed with a bit of heavy cream. Alternatively, you can use ricotta cheese as a replacement for khoya.
  2. Ghee: Clarified butter can be used as a substitute for ghee. If you prefer a non-dairy option, try coconut oil, although it might impart a coconut flavor.
  3. Gram Flour (Besan): You can substitute besan with all-purpose flour if needed, but keep in mind this will alter the traditional taste. Chickpea flour is another alternative to gram flour.
  4. Wheat Flour: If you have a gluten intolerance, consider using gluten-free flour. Semolina (sooji) can be used as an alternative for a slightly different texture.
  5. Sugar: Brown sugar or jaggery can be used instead of white sugar for a distinctive flavor. Adjust the quantity based on your sweetness preference.
  6. Cardamom Powder: If you don't have cardamom, try using cinnamon or nutmeg for a different spice profile.
  7. Nuts: Feel free to customize the nut selection based on availability and preference. Pumpkin seeds or sunflower seeds can be used if you're allergic to nuts


Embark on your halwasan journey! May the sweetness linger in your home, creating cherished moments. Enjoy the delightful taste of tradition. Happy cooking! 🌼 #HalwasanMagic

Next Post Previous Post