By Ujjainee Roy
November 4, 2024
Amritsari Gur Halwa is a traditional Punjabi dessert known for its comforting richness and the earthy sweetness of jaggery (gur). Often enjoyed during cold months, this halwa is a nourishing and warming treat, packed with the goodness of semolina (sooji), desi ghee, and gur. It’s both quick to prepare and perfect as a festive dessert or an offering during special occasions in Sikh and Punjabi households.
– 1 cup semolina (sooji/rava) – 1 cup jaggery (grated or powdered) – 1/4 cup ghee (clarified butter) – 3 cups water – 1/4 tsp cardamom powder – Sliced almonds, pistachios, and cashews for garnish
In a pot, add 3 cups of water and heat it. Add the grated or powdered jaggery, stirring until it dissolves completely. Strain to remove any impurities, then set aside.
Heat ghee in a heavy-bottomed pan over medium heat. Add the semolina, stirring continuously to roast until it turns golden brown and releases a nutty aroma. Be careful not to burn it.
Carefully pour the jaggery syrup into the roasted semolina, stirring continuously to avoid lumps. Cook on medium heat until the mixture thickens and the semolina absorbs all the liquid.
Add the cardamom powder for a hint of fragrance and flavor. Once the halwa leaves the sides of the pan, turn off the heat. Garnish with sliced almonds, pistachios, and cashews.