This recipe is from Indranee Ghosh’s book ‘Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills’ (Hachette India).
In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.
| Ghee | ½ cup |
|---|---|
| Fennel seeds | 1 teaspoon |
| Cashew nuts or Peanuts | ¼ cup |
| Raisins | ¼ cup |
| Semolina | 1 cup |
| Sugar, Honey or Jaggery | ½ cup |
| Water | ½ cup |
| Milk | 1 cup |
Instructions
In a deep-bottomed kadhai, heat the ghee. Add the fennel seeds and fry until lightly browned. Throw in the nuts and raisins and fry for a minute or until the raisins swell and the nuts are browned. Add the semolina, turn down the heat and stir it often to fry it evenly.
Add a sweetener of your choice, stir well to caramelize and then add the water and milk. Stir constantly until the liquid evaporates and the halwa comes off the kadhai.
Serve on a bed of puffed rice, or with toast, or with hing kochuri.
Variations
This halwa can also be made with vermicelli or dalia (broken wheat). You can substitute the fennel seeds with 1 cardamom, 2 cloves and a small stick of cinnamon.
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