Instructions

• Step 1:

  Grind almonds in a mixer to make a fine powder.

• 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.