Hope you all had a great weekend. The weather in Amsterdam is not very conducive for taking pictures. The days are very short, dull and cloudy. So it is becoming very difficult for me to take cook and click in the natural light. Hope to see some sun during this week.
Like I mentioned in my previous post, this month the International Food Challenge chose recipes from the Indian cuisine, the Marwari Cuisine to be more specific. Manjula of Desi Fiesta suggested the recipes for this month. From the yummy list of recipes, I chose to make one kachori and one halwa. So here is the Halwa that I made. It was really delicious and was a big hit with the kids. the texture of the halwa was very smooth and silky and the sweetness was just right. The only thing was the amount of ghee. But don't cringe on that as it is one of the main ingredients that makes this halwa so delicious. So make it and have it in very small portions. :)
Serves – 3 to 4
What you'll need
- Whole Wheat Flour – ½ cup
- Water – 1 cup
- Jaggery Powdered – ½ cup
- Ghee – 1/3 cup
- Cardamom – 3
- Heat a Kadai with the ghee, on medium flame, once the ghee has melted, add the flour and roast on low heat until the flour changes its color to brown and a nice aroma starts coming. Take care not to burn the flour.
- In another vessel, mix in the jaggery and the water and heat until the jaggery dissolves completely. Do not allow it to boil.
- Once the wheat flour has turned a nice brown pour in the jaggery water into the toasted wheat, carefully avoiding any splatter.
- Whisk well until the mixture turns smooth and cook for a minute more.
- Add the cardamom powder, mix well and serve warm or at room temperature.
- Garnish with almonds or cashewnuts if you desire.
The sweetness of the halwa was just right. In fact it was slightly on the lower side. If you like your halwas to be sweeter you can add another half cup of jaggery.