Bajra Halwa Recipe
Bajra halwa is one of the yummiest desserts that you can have and it is best consumed in the winter season. It has a sweet & nutty flavor that is delightful!
Equipment
- Measuring Cups And Spoons
- Heavy Bottom Saucepan
- Wooden Spatula
- Medium-Sized Saucepan
- Chopping Board
- Knife
- Serving Bowls
Ingredients
- 1 Cup Bajra Flour Pearl Millet Flour
- 1 Cup of Sugar
- 1 Cup Of Ghee
- ½ tsp Cardamom Powder
- 3 - 4 Cups Of Water Or Milk
- ¼ Cup Of Chopped Dry Nuts Almonds, Cashews & Pistachios
- A Pinch Of Saffron Optional
Instructions
- Take a heavy bottom saucepan and heat it over medium to high heat and then add ghee.
- Next, add bajra flour and using a wooden spatula, keep stirring for about 10 to 15 minutes to allow the bajra flour to develop a light brown color. Keep cooking until a nutty aroma can be sensed.
- Take a medium-sized pan and pour the water. Bring to a boil and then add sugar. Let it boil to make the sugar completely dissolve in the water. (You can use milk here instead of water and add sugar to it in order to sweeten it).
- Now add a pinch of saffron and cardamom powder to the sugar mixture.
- It's time to add the sugar syrup to the bajra flour but slowly. Continuously stir so that no lumps can be formed.
- Stir until the mixture starts to thicken and the ghee starts to separate from the mixture.
- Next step is to add the chopped dry nuts and combine everything well.
- Take the pan out of the heat and let the bajra halwa rest for some time.
- Serve warm bajra halwa in the serving bowls and add some more chopped dry nuts to garnish. Your bajra halwa is ready to eat!
Notes
- Whenever you are making bajra halwa, always try to use a heavy bottom saucepan as it needs continuous stirring in order to prevent the mixture from sticking to the bottom of the saucepan. By utilizing a heavy bottom saucepan, the heat will be evenly distributed and hence, it will not let the mixture burn.
- For making the tastiest halwa, it is recommended to use ingredients of the best quality. It will make your bajra halwa more flavorful.
- It is extremely essential to cook or roast the bajra flour properly to obtain a nutty aroma. On medium to high heat, continuous stirring is required to cook it properly and also to prevent it from burning.
- Don't hurry while making the bajra halwa, it requires a certain level of patience while cooking. Cook the bajra halwa till you get a thick consistency and start to drift away from the sides of the saucepan. Also, keep stirring. That's the only way to avoid the halwa from sticking and getting burned.
- You can adjust the amount of sweetness in your halwa as per your taste & requirement.
- You can also use brown sugar or jaggery as an alternative to white sugar.
- Instead of using water, you can even use the milk of your choice.
- Always remember to garnish the bajra halwa with chopped nuts as it adds flavor & texture to the dish. Plus, it looks beautiful.
- Always serve your bajra halwa in a warm state as it tastes the best at that time. Make sure to serve it immediately after preparing and if you are storing it, then you can reheat it (in a microwave or stove) before serving.