Recipe of “Gur Da Halwa”

The summers are here in all its glory, but there are some winter delicacies we are not yet ready to part with. Gud ka halwa is famous widely across Punjabi households during Baisakhi. Made with oodles of ghee and jaggery, this warming dessert is a foodie’s dream come true.

Ingredients:

• 1 cup semolina
• 1/4 teaspoon fennel seeds
• 5 strand saffron
• 2 teaspoon raisins
• 2 cup of water
• 1/2 cup powdered jaggery
• 1/2 cup butter
• 2 teaspoon cashews
• 1/4 cup milk
• 2 teaspoon almonds

Method:

1. Take a pan and keep it on medium flame. Add clarified butter to the pan and heat it. Then add fennel seeds and cook until they crackle. Now add semolina (sooji) to the pan and saute it till it browns. Keep the flame low or the sooji will burn.
2. Take another pan and heat water in it on medium flame. Once it comes to a boil, add jaggery. Let it dissolve. Keep the flame low and allow the water-jaggery mixture to thicken.
3. Now add this jaggery- water syrup to the semolina. Cook on low flame for two-three minutes and then add the milk and saffron. (If you first dissolve saffron in milk, and then add, it would give a nice color to the halwa). Once the halwa begins to thicken, add dry nuts and cook for further 2 minutes. Serve hot by garnishing with sliced almonds.