This lustrous, divine and rich halwa is prepared with loads of desi ghee, Goodness of the Humble Gur , suji and besan….. magaz that gives this melt-in-mouth halwa, a crunch …. is garnished with nuts….
Preparation Time: 10 minutes
Cooking Time 25 minutes
Ingredients and Quantity:
Semolina (Suji / Rawa)- 3/4th cup
Bengal Gram Flour (Besan)- 1/4th cup
Clarified Butter (Desi Ghee)- ½ cup
Almonds, slivered- 1/4th tbsp.
Melon seeds (Magaz seeds )- 1/4th tbsp.
For the Syrup:
Jaggery, grated- 3/4th cup or more if desired
For the Clarification of Syrup:
Milk- 1/4th tbsp.
For the Straining of Syrup:
Muslin Cloth- 1/4th metre
For the Garnish:
Almonds, slivered- ½ tbsp.
Pistachio nuts, chopped- 1/4th tbsp.
Rose buds, dried and edible- as desired
In a sauce pan add jaggery and water.
Bring it to a boil stirring it.
Add a little milk
You will find the dirt on the top of the syrup. Remove the froth / scum and discard with the help of a round spoon.
Once the syrup thickens a little strain through a muslin cloth.
In a non-stick kadai, heat ghee add the semolina and Bengal gram Flour. Over a medium flame let it cook, ensuring that you continue stirring it.
Once it acquires a light golden colour and you can smell the aroma of cooked semolina and Bengal gram flour add the slivered almonds and melon seeds, let it cook for few seconds.
Add the prepared syrup and stir continuously till it becomes thick and attains its desired consistency.
Serve the halwa hot garnished with slivered almonds, chopped pistachio nuts and dried and edible rose buds.
- I don’t prefer adding edible colour as I believe the natural colour of the dish is fantastic.
- You may have a ratio of 1:2 which is one part of mixed semolina and Bengal Gram Flour and two parts of Syrup.
- You may also add sugar in the Jaggery syrup.
- You may use Organic Jaggery if desired.
- You may add a few strands of Saffron