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Palm Jaggery Halwa

Palm Jaggery Halwa
YIELDS1 Serving
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
  • 3 tsp Ghee
  • ¾ Cup Wheat Flour
  • Salt – a pinch
  • 1 cup Fine Coconut Milk
  • ¾ Cup Palm Jaggery
  • ¼ tsp Cardamom Powder
  • Garnishing nuts
  • Water as required
Process of making:
  1. Heat the water and jaggery in a skillet.
  2. Heat till the jaggery has fully dissolved. Enable it to be completely cool. Check for impurities by contorting. Place it apart.
  3. Add water and a dash of salt to start making a wet fluid.
  4. In a pan, warm 2 tbsp of ghee and add the rice flour mix.
  5. Continue to warm it. Once it starts to plump up, add coconut milk. Heat up till it attains a pale continuity.
  6. Pour in the jaggery water. Keep stirring until there are no lumps.
  7. Add the remaining ghee and cardamom once the mix opens to clump. Cook over a gentle heat until it attains the stability of halwa and pops up without adhering to the skillet.
  8. Mix in the chopped nuts lightly. Turn off the heat.
  9. Butter a second plate and ladle the halwa blending into it. Give time for it to resolve. As it cooled down, it became denser.
  10. Cut into the shape desired.
  1. The colour and deliciousness of the Halwa wholly depend on the type of jaggery utilised.
  2. Ghee is an essential component in making mellow halwa and using it generously.
  3. Once the halwa gets cold, it gets thicker.