This is the halwa many families make for a festival morning or a small puja. It needs only a handful of ingredients and some patience at the stove.
You will need (serves 4)
- ½ cup whole wheat atta
- ⅓ cup ghee
- ½ cup jaggery powder
- 1½ cups water
- ¼ teaspoon crushed cardamom
- A few chopped almonds or cashews
Method
- Warm the water, stir in the jaggery powder until it dissolves, and keep it warm.
- Heat the ghee in a heavy kadhai on low heat. Add the atta and keep stirring.
- Roast for 10–12 minutes until the atta turns golden brown and smells nutty. Do not rush this step; it decides the taste.
- Carefully pour in the warm jaggery water. It will splutter, so stand back and keep stirring to avoid lumps.
- Cook, stirring, until the halwa thickens and leaves the sides of the pan, about 5 minutes.
- Stir in the cardamom, top with the nuts and serve warm.
Tips
If the jaggery water is added cold, the halwa can turn lumpy. And if your jaggery is very dark, start with a little less and taste.
