It was a sunny July afternoon when we stepped into Sulochana auntyā™s home for a typical Rajasthani lunch. My sister and I have been fans of her authentic Rajasthani Dal Baati for years and this time when we were visiting our parents home we couldnt miss an opportunity to relish the same when she invited us over.
My mother, sister, me and Sulochana aunty sat over a long lunch with lingering conversations, but what lingers till today in my memory is the warm Gud Ka Halwa that she quickly prepared to satisfy our sweet tooth.
My mother makes this halwa with sugar and since Iā™m a big fan of sweets made with jaggery, this immediately caught my attention. The exquisite sweetness of the jaggery with the velvety smooth and soft texture of the halwa arising from its other main ingredient, wheat flour proved to be soothing and comforting to us.
I have cooked this halwa many a time with different varieties of jaggery and each time based on the percentage of molasses in the jaggery, I have had different results in the range of sweetness and varying degrees of richness of colour. It is best to use unbleached jaggery to get that authentic and earthy taste in the halwa.
Since this is a rich halwa, you can serve it and relish it in small quantities but I would suggest you to not skimp on the ghee. Good quality cow ghee is very important to give halwa its character and that traditional and ancient appeal.
You can serve this plain or garnished with toasted nuts of your choice. Since it hardly takes a any time to put together, this is a great recipe to serve unexpected guests in the festive season. This is a great dish to make when you have company.
Or just make some halwa to sit by yourself and drown in its relaxing comfort and be prepared for the calming effects it has on your person. Savour this halwa with your friends and family or all by yourself, I assure you you canā™t escape its wonderous repercussions.
Jaggery And Wholewheat Flour Halwa (Gud Aur Atte Ka Halwa) Recipe
I like to eat this plain but you could add nuts like cashews and almonds or raisins fried in ghee.Ā
100 gm (1/2 cup) ghee
105 gm (3/4 cups) wholewheat flour or atta
375 ml (1 1/2 cups) water
220 gm (3/4 cup) unbleached jaggery
4 cardamom pods, crushed to a powder
In a saucepan, mix in the jaggery and the water and heat until the jaggery dissolves completely. Do not allow it to boil.
In a heavy bottomed pan, heat the ghee on a medium flame until it melts. Once the ghee melts and you get the golden coloured liquid, characteristic of ghee put in the flour and roast on low heat, until the wheat flour acquires a golden brown colour and acquires a toasted aroma, devoid of the raw smell of the flour. This should take about 8 or 10 minutes. You need to keep stirring this mixture all the while, to make sure that the flour doesnt stick to the bottom of the pan and get burnt.
Once the wheat flour acquires that nice brown colour after cooking to the point just before it begins to burn and turn black, pour in the jaggery water into the toasted wheat, carefully avoiding any splatter.
Whisk well until the mixture turns smooth and cook for a minute more.
Stir in the cardamom powder, mix well and serve warm or at room temperature.
Ā Serves 4 to 6