Rich, nutty chickpea halwa a protein-packed treat with ghee, milk, and cardamom, perfect for festive indulgence.
Booter Halua (Chickpea Halwa)
There are few things more comforting than a warm plate of halwa. Today I made Booter Halua (Chickpea Halwa) — a traditional sweet with a modern shortcut. Instead of the slow, hours-long cooking process, this version uses a pressure cooker for speed without losing that melt-in-mouth richness. It’s fragrant, nutty, and absolutely divine when served warm.
Equipment
- 1 Pressure Cooker optional
Ingredients
- 1 cup Dried chickpeas (soaked overnight)
- ½ cup ghee
- 1 cup milk
- ½ cup water
- ¾ cup sugar (adjust to taste)
- ½ tsp cardamom powder
- Handful of raisins
- Chopped nuts for garnish (almonds, cashews, pistachios)
Instructions
- Step 1: Cook the Chickpeas Pressure cook the soaked chickpeas for 2–3 whistles until soft. Drain and blend into a smooth paste.
- Step 2: Fry the Base In a heavy pan, heat ghee and add the chickpea paste. Fry on medium heat until the raw smell disappears and a lovely nutty aroma fills your kitchen.
- Step 3: Prepare the Syrup In a separate pot, combine milk, water, and sugar. Bring to a gentle boil until sugar dissolves completely.
- Step 4: Combine & Cook Slowly pour the syrup into the fried chickpea paste, stirring continuously. Cook until the mixture thickens and starts leaving the sides of the pan.
- Step 5: Flavor & Garnish Add cardamom powder, raisins, and nuts. Serve warm as halwa, or spread into a greased tray, let it set, and cut into squares.
Notes
Serving Tips: Best enjoyed warm with a sprinkle of extra nuts. Can be stored in the fridge and gently reheated before serving. Looks stunning when cut into neat squares for parties or festive occasions.
