One of my friend Priya Ramanujam shared a recipe of halwa using cooked rice and sugar. It was very tempting! So, immediately I tried the recipe with millet and a few variations. I have tried the same recipe with different sweeteners like jaggery, palm jaggery and palm candy sugar. All came out very well and tasted too good. Try this easy recipe for Diwali and surprise your family!
Ingredients:
- 1.5 Cup Cooked and cooled Barnyard Millet
- 1.5 Cup Cooked and cooled Barnyard Millet
- 1.5 Cup Cooked and cooled Barnyard Millet
- 1 Cup Palm Candy Sugar
- 1 Cup Palm Candy Sugar
- 1 Cup Palm Candy Sugar
- 1/2 Cup water for grinding the millet
- 1/4 Cup Water for Syrup
- 1/4 Cup Ghee/Oil
- 1/4 Cup Ghee/Oil
- 1/4 Cup Ghee/Oil
Directions:
- Grind the cooked millet with half cup of water to a smooth paste. Make sure there are no lumps and is very soft.
- Heat a pan add sugar and water. When it melts completely, strain the impurities and heat again for a few minutes.
- Add ghee and keeping the heat on low, add the millet paste. Mix well and continue stirring till it becomes thick and turns shiny. It may take 5 to 7 minutes.
- You can check by touching the halwa with wet fingers. If it does not stick, it means the halwa is done. It will be glossy. Switch off and let it remain in the pan for a few more minutes.
- The halwa firms up further on cooling. A tbsp of more ghee and some fried nuts can be added at this stage.
Note:
- Millets like Kodo, Little, Foxtail and Proso can be used for this recipe.
- Make sure to cook the halwa on low heat stirring continuously. Otherwise it may start burning at the bottom.