Happy Diwali from my family to yours!
Holidays/ festivals are better with family and friends. This year is the first time in a while that I was home with my parents on Diwali. We ate pheni, drew rangoli, lit diyas, made sweets, and did fireworks. We're continuing the celebration into the weekend when my sister and husband join us too. Check out the 'sweet' recipe we made today. Hope you enjoy it!
Bajra ki Halwa (Pearl Millet Flour Halwa) - Gluten Free
Pearl Millets are rich in fiber, protein, and essential minerals; above all, they are gluten-free.
Ingredients
- ½ cup (80 g) Bajra flour
- 2 Tbsp less ½ cup (80 g) sugar
- 5 Tbsp Ghee (Clarified butter)
- 1 and 1/4 cup water
- 1 Tbsp coconut powder (desiccated)
- 10 to 12 cardamom pods, seeded and powdered
- 8 Roasted cashews, coarsely chopped
- 1/8 cup sliced almonds
1) Heat ghee in a small skillet and add bajra flour and stir constantly until the ghee is mixed in. Roast the flour in ghee until a nutty aroma is felt (3-5 minutes), stirring all the time to avoid over roasting or browning.
2) Add water and sugar and keep mixing until the water is absorbed (2-4 minutes) and the flour thickens into halwa. Continue on low heat and mixing as the halwa thickens further and forms a silky smooth lump without sticking to the walls of the skillet.
3) Mix in coconut and cardamom powder and ¾ of almonds and cashews and stir for another 1 to 2 minutes and transfer the halwa into a bowl or a plate to cut into pieces. After transferring into a plate, using a spatula press the halwa flat and evenly. Sprinkle the remaining cashews and almonds and slightly press them in.
4) Allow it to cool for 30 minutes and cut them into the desired shape of squares or diamonds.
Alternately transfer into a serving bowl and garnish the halwa with the remaining cashews and almonds. Enjoy the warm halwa in the cold winter; it boosts your strength with nutrition.
