Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Jaggery Halwa

Traditional Recipe 3: Jaggery Halwa recipe

🧺 Ingredients

• Whole wheat flour: 150g
• Desi ghee: 150ml
• Jaggery (gur, crushed): 200g
• Cardamom (green, crushed): 3g
• Nutmeg (grated): pinch
• Dry fruits (chopped): 60g (almonds 25g, cashews 20g, raisins 15g)
• Water: 100ml

👩‍🍳 How to make Jaggery Halwa

1. Heat ghee (150ml) in a large, heavy-bottomed pan over low heat (120°C). Add whole wheat flour (150g) in small handfuls, stirring constantly.
2. Continue cooking over low heat (120°C) for 12-15 minutes, stirring frequently, until flour turns light golden-brown and becomes fragrant.
3. Add chopped dry fruits (60g), stir well. Cook for 1 minute.
4. Dissolve jaggery (200g) in water (100ml) by heating gently. Strain through a fine sieve to remove any impurities. Add to the flour mixture slowly, stirring constantly to prevent lumps.
5. Continue cooking over low heat (120°C) for 3-4 minutes, stirring constantly, until jaggery is completely integrated and the halwa becomes thick and glossy.
6. Add crushed cardamom (3g) and grated nutmeg (pinch). Stir well.
7. Visual cue: The halwa should be thick enough that a spoon stands upright in it when pushed down.
8. Serve warm. Jaggery Halwa can be stored in an airtight container for up to 1 week.

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