Dusshera/Deepavali season is about celebration, having sweets and distributing sweets. Most of the sweets sold commercially are loaded with sugar and made attractive with artificial colour and flavours. With traditional halwas you can not only be guilt free while serving sweets to friend but feel happy and satisfied with healthy ingredients used. With goodness of jaggery, pure ghee, millet and coconut this little millet halwa tastes great and looks tempting. Let us try this today.
Difficulty - medium / elaborate
Peparation time - 30 minutes
Cooking time - 30 =- 45 minutes
- Little millet - 1 cup
- jaggery powdered - 1 1/2 cup
- Grated coconut - 1/2 cup
- Ghee - 1/2 cup
- Cardamom - 6 /7
- Chopped almonds - 4 spoons
- Saffron - a few strands optional
- Wash and soak millet with enough water over night
- Grind millet with water to a smooth paste and collect in a thick bottomed kadai /wok (3 lts capacity)
- Grind coconut smoothly and add to millet paste
- Add jaggery and mix well,
- Add additional water to millet paste to get flowing consistency.
- Roast chopped almonds with a little ghee and keep aside
- Cook/heat the mixed ingredients on low heat with constant stirring
- Once the mix starts thickening add ghee , saffron strands and powdered cardamom and keep stirring till the mix stops sticking to the wok and starts binding into a single mass.
- Pour the mix on to a tray/plate greased with ghee, level it with a spoon, sprinkle chopped almonds
- Cut the halwa with a knife into desired shape and size