Uttarakhand Atta Ka Halwa Whole Wheat Jaggery Ghee Temple Prasad

Method

1. 1

   Dissolve grated jaggery in 1.5 cups warm water.

2. 2

   Stir until fully dissolved. Keep warm.

3. 3

   Heat 1/2 cup ghee in a heavy pan on medium-low heat.

4. 4

   Add 1 cup wheat flour. Stir immediately.

5. 5

   Roast on medium-low, stirring continuously without stopping, for 12 to 14 minutes until the flour turns a deep golden-amber and smells intensely toasted and nutty.

6. 6

   Do not stop stirring at any point — the flour burns on the bottom if left unstirred.

7. 7

   Add the warm jaggery water carefully — it will spatter as it hits the hot ghee and flour.

8. 8

   Stir vigorously and continuously as the mixture absorbs the liquid and thickens very rapidly.

9. 9

   Cook on medium heat, stirring constantly, for 4 to 5 minutes until the halwa pulls away cleanly from the sides of the pan.

10. 10

    Add cardamom powder. Stir. Add ghee-fried cashews. Stir.

11. 11

    Serve warm. This halwa sets firm as it cools and can be pressed into a pan and cut into squares.