Easy & Nutritious Jowar/Sorghum Halwa

If you love your aate ka halwa, suji ka halwa, besan ka halwa etc, you are going to love this halwa recipe. This halwa made with Jowar/Sorghum flour and sweetened with jaggery is a real treat! Easy to make and very delicious!

This recipe is how I love to make my halwa. It uses less ghee compared to most recipes that use a 1:1:1 proportion of ghee, flour and sugar. I am sharing my hacks for getting a lump free, smooth halwa with less ghee. I hope you like this easy halwa recipe.

This halwa is great if you are in the mood for something sweet, to replace any halwa in your halwa puri, as a dessert after any meal or just as a snack. This jowar halwa is so delicious that it will fit perfectly in a festive occasion too.

If you are looking for more festive recipes that are nutritious too, you make like these Ragi Date Laddus!

Here are the ingredients:

Jowar/Sorghum is one of the major millets. It is naturally gluten free and rich in fibre. It is considered a good source of iron, calcium, potassium and phosphorous. Freshly milled jowar flour will give you better results. If you do not use millets very often, storing the four in fridge will keep it fresher for longer.

Ghee gives a very beautiful flavour to any halwa. This recipe uses less ghee but the flavours are just as wonderful!

Besan: This recipe uses a little bit besan. When besan is roasted in ghee, it brings a very beautiful aroma and nutty flavour. It helps to enhance the flavour of this halwa even more. If however you want to skip besan, you can.

Jaggery is the only sweetener in this recipe. I prefer jaggery to make my halwa as this has a richer flavour. You can however substitute it with raw sugar (Khand) or regular sugar.

Nuts add a nice crunch to the halwa and their nutty flavour works beautifully with halwas and laddus.

Here is the detailed written recipe:

Gluten free Jowar halwa

Serves: 5 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup - Jowar/Sorghum Flour

1/4 cup - Besan/Chickpea flour

1/4 cup - Ghee

1/2 cup - Jaggery/Raw sugar

1.5 cup - Milk

1 tbsp - Ghee

2-3 tbsp - Chopped nuts

2 Cardamom pods

Instructions

1. Take a heavy bottom pan or kadhai and place it on medium heat. Add the jowar/sorghum flour and dry roast it stirring frequently.
2. Once you notice the flour turning slightly brown around the bottom, turn the heat to low and stirring regularly, roast the flour until it has evenly turned a nice golden brown and the aroma has turned nutty.
3. Take it out in a bowl or plate to cool slightly.
4. Now add 1/4 cup ghee to the pan followed by the besan. Stirring continuously on low heat, roast the besan in ghee until it has turned a nice brown in colour with a nutty aroma. 
5. Switch off the heat and add the cooled jowar flour. 
6. Give it a good mix so all the dry roasted jowar flour is evenly mixed in with the ghee and besan.
7. Add in the jaggery, crushed cardamom seeds and 1 cup of milk. Mix it well until a the dry flour is incorporated and you have a lump free mixture.
8. Place the pan back on low heat and stir it continuously until the milk is absorbed. 
9. If the halwa looks too dry, add 1/2 cup more milk. Mix and continue to cook the halwa on low heat until the milk is absorbed. Take the pan off heat.
10. Place a small pan on low heat and add 1 tbsp of ghee and the chopped nuts. Roast the nuts until they start to turn golden. Switch off the heat.
11. Add the toasted nuts and ghee to the halwa, give it a final mix and the halwa is ready!

Notes

1. Use freshly milled jowar flour or a fresh pack of jowar flour.
2. Flours tend to go bitter when they get old. If you have doubts about your jowar flour or besan, taste a pinch of the flour first to make sure it tastes okay before starting the recipe.
3. You can skip besan if you want to. 
4. Depending on your Jowar flour, you may need 1 cup to 1.5 cups milk. It is always a good idea to add 1 cup of milk first and then see if the flour will need more liquid.
5. Cooling the flour and mixing in the liquid and jaggery/sugar off heat will help with getting a lump free halwa. Place the pan back on heat once these are mixed in.

Did You Make This Recipe?

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