Inst_Jaggery_makhana

• Step 1 :

  Heat a pan on a low-medium flame. Add the makhana (foxnuts) and dry roast them for about 5-7 minutes, stirring continuously, until they become crisp. Set aside.

• Step 2 :

  In a small pan, add 1/4 cup water and Slurrp Farm Jaggery Powder. Heat the mixture on low flame, stirring occasionally, until the jaggery dissolves completely. Once dissolved, turn off the heat and set aside. Ensure that the jaggery mixture is free of any lumps.
  

• Step 3 :

  In a large pan, heat 3 tbsp ghee on medium flame. Add the semolina (sooji) and roast it for 5-7 minutes, stirring continuously until it turns golden brown and aromatic.
  

• Step 4 :

  Gradually add 2 cups of water to the roasted semolina, stirring constantly to avoid lumps. Cook on low heat, stirring occasionally, until the semolina absorbs the water and becomes soft.

• Step 5 :

  Pour the prepared jaggery syrup into the cooked semolina mixture. Mix well, allowing the halwa to cook on low heat for another 2-3 minutes until the jaggery is well incorporated.

• Step 6 :

  Crush the toasted makhana slightly and add them to the halwa. Stir everything together, ensuring the makhanas are evenly distributed throughout the halwa.
  

• Step 7 :

  Cook the halwa for an additional 2-3 minutes, until the ghee starts to separate from the mixture. Turn off the heat and let the halwa sit for a minute and it’s ready to serve!