Jaggery Makhand Halwa

This Jaggery Makhand Halwa is a delightful fusion of traditional Indian flavors and modern sweetness. Made with rich makhand (khoya) and sweetened with jaggery, it offers a unique twist on the classic halwa, creating a deep, caramel-like sweetness. The texture is smooth and creamy, while cardamom and nuts add warmth and crunch, making it a perfect dessert for any occasion. This recipe is vegetarian and free from refined sugars, making it a wholesome treat.

Ingredients:

• 200 grams makhand (khoya)
• 150 grams jaggery, grated
• 50 grams ghee
• 1/2 teaspoon cardamom powder
• 1/4 cup mixed nuts (cashews, almonds, pistachios), chopped
• 2 tablespoons milk
• A pinch of saffron strands (optional)

Instructions:

1. In a heavy-bottomed pan, heat the ghee on medium flame.
2. Add the grated makhand (khoya) and sauté for 3-4 minutes until it turns slightly golden and aromatic.
3. Stir in the grated jaggery and mix well until it melts and combines with the khoya.
4. Add the milk and continue to stir, cooking for another 5-7 minutes until the mixture thickens and starts to leave the sides of the pan.
5. Add the cardamom powder and mix well.
6. In a separate small pan, lightly roast the chopped nuts until golden and fragrant, then add them to the halwa.
7. If using saffron, soak it in a tablespoon of warm milk and add it to the mixture.
8. Remove from heat and let it cool slightly before serving. Serve warm or at room temperature, garnished with extra nuts if desired.