A halwa recipe with jaggery in it and tastes very delicious in winters

Gur Atte ka Halwa

#Jaggeried

By garvit patel

Jan, 5th

651

Servings

3 persons

Cook Time

30 minutes

Ingredients

4 - 6

Ingredients

Atta (whole wheat flour) – 3/4 cup
Jaggery – 3/4 cup
Water – 1.5 cups
Ghee – 2 tablespoons
Cardamom – 2 pods
Almonds – a few slivers for garnishing

Instructions

Heat ghee in a kadhai or skillet. When the ghee has melted, add atta and stir.
Keep roasting the atta, stirring regularly, till the color turns dark and the raw smell disappears (about 10 minutes).
In another saucepan, mix the jaggery in 1.5 cups of water and heat it till the jaggery dissolves. Don’t boil. This will give you a thin, chocolate-colored liquid.
Pour the jaggery syrup into the atta skillet – pour slowly from the sides to avoid splattering.
Add crushed cardamom powder into the mix. Make sure there are no lumps, press with a spatula to break if any. Cook for another minute on low flame, stirring continuously.
Place gur atte ka halwa into individual bowls. Slice almonds into slivers and sprinkle some over each bowl.
Serve hot as dessert after an Indian meal, or as a standalone anytime snack.

Notes/Tips

Can have it as dessert

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