Know How To Prepare Navratri Halwa
The things required are shown as above
Navratri Halwa
Heat ghee in a heavy-bottomed pan or kadai over medium-low heat. Add Singhare ka Atta (Water Chestnut Flour) to the ghee.
Roast the flour in ghee, stirring continuously, until it turns golden brown and releases a nutty aroma. This may take about 10-15 minutes on low heat. Be patient and keep stirring to avoid burning.
Once the flour is roasted to a golden colour, reduce the heat to low. Gradually add sugar (or sendha namak for a sweet and savoury version) to the roasted flour and mix well.
Slowly pour in milk (or coconut milk for a dairy-free version) while stirring to avoid lumps. Keep stirring the mixture continuously to avoid any lumps and ensure that the halwa is smooth and creamy.
Add cardamom powder and mix it in for flavour. If you're using saffron strands, add them soaked in warm milk to the halwa for added flavor and a beautiful color.
Continue cooking and stirring the halwa on low heat until it thickens and leaves the sides of the pan. It should have a glossy appearance. Once the halwa reaches the desired consistency, remove it from heat.
Garnish the Navratri Halwa with chopped nuts like almonds and cashews. Serve the halwa hot as a sweet treat during your Navratri fasting days.
Chef Ishijyot Surri