As soon as the world bids adieu to the new year hangover, we Indians prep ourselves for the upcoming festivities in January. Halfway through the first month of the new year and the sound of dhols, the warmth of the bonfire and the smell of popcorn and jaggery oozes out of Punjabi households. After all, it's one of the year’s most-awaited festivals- Lohri. The harvest festival of Punjab- Lohri is celebrated a day before Makar Sankranti. The festival is celebrated with great pomp and show by Punjabis across the world. From dancing to the beats of dhol, indulging in the traditional delicacies that are enough to woo even the simplest of minds to warming themselves up with the bonfire, Punjabis can’t just get enough of the festival.
However, as obvious as it is, we foodies will only discuss the food signature to the festival. Popcorns, rewri and til ladoo are some of the foods signature to the festival. The nutritional benefits and cultural significance behind the consumption of til and jaggery on Makar Sankranti make the ingredients ubiquitous to the festival. Click here to read more about it. Keeping this significance in mind, what if we tell you that we are here with a unique recipe to make you get over the regular til and gud ladoo? As no Indian festival is complete without a comforting dessert in it, we have an easy and delicious til and gud halwa recipe for you today.
To make til and gud halwa, soak white sesame seeds overnight and grind them to make a smooth paste. Roast some semolina and add the paste to it. mix well to combine. Stir the mixture till the sooji and sesame paste are incorporated properly and get cooked perfectly and attain a golden colour. Next, add jaggery powder, cardamom powder and a cup of water to bring the dish to halwa-like consistency. Cook till the water is absorbed properly, remove the halwa from the flame and garnish with some assorted nuts and raisins and serve hot.
This halwa is healthy, delicious and perfect to make your Lohri night delightful. Try it out and let us know how you like it.