Ingredients
- Jowar flour (sorghum flour): 1 cup
- Ghee: 2 tbsp
- Sugar or jaggery: ½ cup (adjust to taste)
- Milk: 1 cup
- Water: 1 cup
- Cardamom powder: ¼ tsp
- Chopped nuts (almonds, cashews, pistachios): 2 tbsp
- Saffron strands (optional): a few
- Raisins: 1 tbsp (optional)
Preparation
In a small saucepan, heat the milk and water together. Add the saffron strands if using, and let the mixture come to a slight boil. Keep aside.
Heat the ghee in a pan over medium heat. Add the jowar flour and roast it in the ghee, stirring continuously, until it turns light golden brown and releases a pleasant aroma (about 4-5 minutes).
Slowly add the milk-water mixture to the roasted flour while stirring continuously to prevent lumps from forming.
Stir the mixture constantly, cooking it for 5-7 minutes until it thickens and starts to come together as a halwa-like consistency.
Add the sugar or jaggery, cardamom powder, and raisins (if using). Stir well to dissolve the sweetener and blend the flavors. Cook for another 2-3 minutes.
Once the halwa has thickened and reached your desired consistency, remove it from the heat. Garnish with chopped nuts and serve warm.
Serving Size: Serves 2-3 people.
Notes
- For a richer flavor, you can increase the amount of ghee.
- You can adjust the sugar based on your sweetness preference or use jaggery for a more natural sweetener.
- If you prefer a dairy-free version, substitute the milk with almond milk or any other plant-based milk.
