Aate aur Gud ka Halwa (Flour and Jaggery Halwa) – Winter Special

Step 1: Prepare Ingredients

Ensure the normal flour is sieved. Finely crush the jaggery. Roughly chop the almonds and walnuts. Have the panjeeri ready.

Step 2: Heat Desi Ghee

Heat 1 tablespoon of desi ghee in a pan on low flame until it melts and is warm.

Step 3: Roast the Flour

Add the sieved flour to the warm desi ghee. Continuously stir and roast the flour on a very low flame for 4-5 minutes until it changes color and releases a fragrant aroma. Ensure it doesn't burn, as this will spoil the taste.

Step 4: Add Nuts and Panjeeri

Once the flour is well-roasted and has a nice color, add the roughly chopped almonds and walnuts. Continue roasting for another 3-4 minutes, stirring constantly, to lightly toast the nuts. Then, add the panjeeri and mix well for about 1 minute.

Step 5: Incorporate Jaggery

Immediately add the finely crushed jaggery to the roasted flour mixture. Stir vigorously and quickly to combine the jaggery with the flour. This prevents the jaggery from melting and clumping together, ensuring a dry, crumbly texture.

Step 6: Serve and Garnish

Transfer the hot halwa into a serving bowl. Garnish with additional almond slivers for presentation. Serve warm.

• This halwa is especially good for winters as it provides warmth.

• It's a healthy and strengthening treat for children.

• Can be stored for up to 10 days without refrigeration.

• Avoid drinking water immediately after consuming the halwa, especially at night.

• Ensure to roast the flour on very low heat to prevent burning and maintain good flavor.

• Sugar (shakar) can be used instead of jaggery if preferred.

• Regular cooking oil can be used instead of desi ghee, though desi ghee is recommended for added health benefits.