|Fennel seeds||1 teaspoon|
|Cashew nuts or Peanuts||¼ cup|
|Sugar, Honey or Jaggery||½ cup|
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.
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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