Suji Halwa with Jaggery

This delightful Suji Halwa with Jaggery combines the traditional flavors of semolina and ghee with the rich, earthy sweetness of jaggery. Enhanced with a touch of cardamom and garnished with nuts, it offers a warm, comforting dessert that is both satisfying and slightly innovative, making it a perfect treat for any occasion. This recipe respects dietary restrictions by using natural sweeteners and wholesome ingredients.

Ingredients:

• 1 cup semolina (suji)
• 1/2 cup jaggery, grated
• 1/4 cup ghee (clarified butter)
• 2 cups water
• 1/4 teaspoon cardamom powder
• 1/4 cup mixed nuts (cashews, almonds, pistachios), chopped
• 1/4 cup raisins
• A pinch of salt

Instructions:

1. In a pan, heat the ghee over medium heat. Add the semolina and roast until it turns golden brown, stirring continuously to prevent burning.
2. In a separate pot, bring the water to a boil and add the grated jaggery, stirring until it completely dissolves.
3. Slowly add the jaggery water to the roasted semolina while stirring continuously to avoid lumps.
4. Add a pinch of salt and cardamom powder, and mix well. Cook until the halwa thickens and leaves the sides of the pan.
5. In the last few minutes of cooking, add the chopped nuts and raisins, mixing them into the halwa.
6. Remove from heat and let it sit for a few minutes before serving. Garnish with additional nuts if desired.