Winters are a fun time for warm, rich, comforting food. Food that is wholesome, nourishing and sustaining. Food that reminds us of childhood, and fills our bellies with such a pleasant warmth. Winter Halwas do that for us. The beautiful carrots you get in the winter make for the best Gajar ka Halwa and the ghee laden Daal-Baadam Halwa doesn’t feel as indulgent as it would any other time of the year.
The beautiful, simple, super-quick to make, Gur ka Halwa is a perfect example of why we love Halwa so much. It’s warm, dark and sweet in that lovely caramel way that Jaggery sweetens. It’s almost velvety in your mouth. It’s the perfect winter breakfast and if you want to enjoy it in true Marwari style, eat it with a sprinkling of ginger powder and a side of roasted papad for a savory crunch to complement the soft, mellow sweetness.
Gur Ka Halwa
1 cup Jaggery (Gur), grated
½ cup Water
1 cup Whole Wheat Flour (Aata)
2 tbs Ghee
2 tbs Almonds, chopped
Grate or crush the gur (jaggery) and add it to the 1/2 cup water over a low flame. Simmer till it dissolves. Pour this water through a sieve and keep aside.
In a wide pan, preferably non stick, heat the ghee on a medium flame. Add the flour and roast till golden brown. Reduce flame and add the jaggery water. Keep stirring till it blends into the flour mixture and starts to leave the side of the pan.
Garnish with chopped almonds.