Celebrate Sri Rama Navami with this kid-favorite halwa. I used milk instead of water since in our family prasadams are made with milk. Since milk is used, the dessert won’t last long. Milk enhances the taste too. This can be used as stuffing for poli/bakshalu.
Take care to not have lumps in the halwa. The roast is also very important. It should be roasted on low flame to get nice aroma. I stop as soon as I see change in color.
- Coarse suji / bombay rava – one cup
- Almond flour / badam powder – one-fourth cup
- Ghee / clarified butter – three tbsp
- Milk – two cups
- Water – one -fourth cup
- Saffron string – a pinch
- Sugar – three-fourth cup
- Chopped dry fruits – few
- Cardamom powder – a pinch
In a wide pan , add one tsp ghee and suji. Roast the suji / rava until it starts changing color. Make sure rava is roasted evenly and color should isn’t brown.
Transfer suji into a bowl. To the same pan, add water, milk and saffron. Bring the milk to rolling boil. Reduce the flame to low, gently add roasted suji, almond powder and cardamom powder. Keep stirring to prevent lumps.
Cook until it thickens. Now add sugar and ghee, mix continuously until sugar dissolves. Keep stirring until it is non-sticky.