WISHING EVERYONE A VERY HAPPY GANESH CHATURTHI
If you are wondering what struck me on head for uploading a Halwa post in the midst of hot and sultry Indian summer, well there are two reasons. One, the festival of Ganesh Chaturthi begins from 25th of this month and the other reason is that I am making the most of the beautiful and cool monsoon weather here, which will start to recede in a few days’ time and usher in the hot and sultry two months of autumn. The pleasant cool and breezy weather has provided me all the reasons to indulge in this hot bowl of comfort. I have posted a few halwa recipes earlier; one of them being a similar halwa but sweetened with sugar. It is similar to that halwa but with a little tweaking here and there. We have been trying to make conscious effort to include less of refined sugar in our desserts and bakes. And this halwa is one such dessert in that endeavour; the other being the Sabudana Kheer I posted for Diwali last year. I intend to share more of such desserts that have been sweetened with jaggery (gur) in times to come. While I sit curled up at my favourite spot in the house, enjoying the rains with a comforting bowl of this halwa, you grab the recipe and do try it in your kitchen 🙂
½ C Milk
1 pinch Saffron
2 C Water
100 – 120 grams Gur (Jaggery) – adjust sweetness
¾ tsp Cardamom powder
6 – 7 tbsp melted Ghee
1 C Semolina (Suji)
Assorted nuts to garnish
Soak saffron in warm milk for at least an hour to allow the flavours and color to steep. Set aside.
Scrap the jaggery and melt it in water (I do this by placing a pan with jaggery and water on heat and stirring the contents till the jaggery just melts. You do NOT need to cook it). Sieve the contents and add cardamom powder to it and set aside.
In a heavy bottom pan or kadahi (wok), melt the ghee on medium heat and fry the semolina till it attains golden brown color and becomes aromatic.
Add saffron milk and jaggery water and cook on high heat stirring vigorously till the liquid is absorbed. (Be careful the hot contents will splatter around.) Keep in mind that the halwa will absorb the liquid further on as it sits and so adjust the cooking time accordingly.
Remove from heat and serve garnished with nuts of your choice. Enjoy!
Note: If you want, you can dry roast the nuts or fry them in a little ghee before serving.
Note: Keep the amount of jaggery to 100 grams if you like your dessert less sweet and if you prefer more sweetness, increase it to 120 grams.
Note: Feel free to add a little cane sugar (gur shakkar) if you want to add more sweetness. Stir it in a little milk and heat it along with the halwa.
Serves 6 – 8