Singhara Halwa

Instructions

1. In a pan, heat the ghee (or oil) on medium heat.
2. Add the singhara flour and roast it until it turns slightly golden and aromatic, about 5-7 minutes.
3. In a separate pot, boil the water and add the grated jaggery. Stir until it dissolves completely.
4. Slowly pour the jaggery water into the roasted flour, stirring continuously to avoid lumps.
5. Add the grated coconut and cardamom powder, mixing well.
6. Cook on low heat until the halwa thickens and starts to leave the sides of the pan.
7. If using, add chopped nuts and mix well.
8. Remove from heat and let it cool slightly before serving.

Tips

• Adjust the sweetness by varying the amount of jaggery.
• Serve warm for the best texture.