Chef Narayan Sharma shares Gud Ka Halwa recipe ahead of Makar Sankranti
Chef Narayan Dutt Sharma, Culinary Head of Barbeque Nation, adds tons of dry fruits to this ghee-laden sweet treat
As a child, the author remembers waking up to the smell of ghee and jaggery-laden Gud Ka Halwa, which her mom used to make every Makar Sankranti morning. The festivity used to start with a warm bowl of this sweet treat followed by brewing hot tea and some biscuits on the side.
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In India, festivities, more often than not, are associated with the food the family relishes to mark the day. The harvest festivals that fall during the winter months, namely Lohri, Pongal, and Makar Sankranti are all about spending quality time with your loved ones and eating your heart out.
Chef Narayan Dutt Sharma, Culinary Head of Barbeque Nation Hospitality Ltd, has shared a recipe for restaurant-style Gud Ka Halwa that you can make at home to keep winter at bay. The recipe is a sweet and warm indulgence packed with love and nostalgia that you must try out.
- Two and a half tablespoons of ghee
- One cup of soaked semolina
- 50 gms jaggery/gud (soaked in one cup water)
- 1/2 teaspoon powdered cardamom
- Pinch of saffron
- 50 gms sliced pistachio
- 50 gms sliced almonds
- Four tablespoons brown sugar
- Soak semolina in water for about 15-20 minutes
- Warm ghee in a heavy-bottomed vessel while the semolina is soaking
- Add soaked semolina to this vessel and roast it till it turns brown
- Now, add jaggery water, cardamom powder, saffron, sliced pistachio and almonds with brown sugar to the vessel
- Continue to stir till the halwa reaches desired consistency and then serve hot