Besan Halwa

This blissful besan halwa is the best I've ever made.  It converted even the non-dessert fans to absolutely love it.  The recipe is an adapted from various sources, and made to my taste, after thorough research, so I can't take full credit, but if you follow this as is, you will experience what I did i.e. bliss :)

Recipe: 

Besan (chickpea flour - coarse) - 1 Cup

Khoya (mawa) - 1/2 Cup, grated/crumbled (To translate in english, khoya is kind of dried whole milk) 

Ghee (clarified butter) - 1 Cup

Sugar - 3/4 - 1 Cup, per taste

Almonds - 10, chopped/slivered

Water - 4 Cups*  (Please read note 1 before starting the recipe)

Milk - 1 Cup

I recommend reading the notes added at the end of the recipe, first, before starting to make the halwa.  

• Warm ghee to a big pan.  Using a non-stick pan is highly preferable and recommended.  Also take a vessel bigger than you think you would need. The halwa tends to splutter as soon as you add water to it.   
• Add besan while ghee is warm.  Saute' continuously for about 12 minutes on a low to medium heat making sure it doesn't burn.  Add sugar once you think the raw flavor is gone. 
• While you are sautéing besan, heat the required ​quantity of ​water
  in a different vessel,​ on the side.
• After about 12 minutes of sautéing the besan and adding sugar, add the above hot water.  Be very cautious of the spluttering, as mentioned in the note.  Continue stirring for 2-3 more minutes.  
• Add grated/crumbled khoya, and chopped/slivered almonds (saving some for garnish), while continuously sautéing the mixture.
• Depending upon how much water you have added, it might take anywhere from 15 to 45 minutes of sautéing.  It needs to get to a consistency where it's moist, semi-liquid with most of  the water has evaporated.
• At that point, add milk.  continue sautéing for a few more minutes, until the halwa starts leaving the sides.  Keep it moist and soft.  Turn off the heat.
• Garnish with almonds and serve hot.

Enjoy the eternal joy of savoring the warm, blissful besan halwa :)

Notes:

*1) This was the best halwa I have ever tried - but it also took a long time, as I added 4 cups of water.  The total process of making halwa took me about 55 minutes.  If you don't have that much time/patience, I highly recommend using 1 1/2 cups of water instead of 4.  The result would still be great.  

2) Be very cautious as the halwa splutters, may be wear a glove on the hand you are using to stir the halwa. 

3) The halwa tends to become brown soon, so the recipe will need your 100% attention while you are making it.  A good idea is to measure and keep all the needed ingredients nearby before you start making the halwa.  

4) Try re-heating it on the stove, if needed, instead of in a microwave.  If you do use microwave, use it in increments of smaller duration.  This tip goes for any halwa.