Instructions

• Step 1:

  Add roasted pistachios, apricots, cardamom, jaggery powder in a blender to form a mixture.

• Step 2:

  Take the mixture and roll them in form of laddoos. Add ghee if required.

• Step 3:

  Coat the laddoos with nut powder and garnish with dried rose petal and serve.

• 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!