Millet flour - 2 cups
Sugar or Jaggary or Brown sugar - 1 cup
Coconut powder - 2 Tbs (Optional)
Freshly ground cardamom powder - 1 Tbs
Water - 5 cups
- Slowly add the water to the flour while stirring continuously to make a smooth batter.
- Strain it through a clean muslin cloth or with the colander having a very small holes to remove the dirt.
- Add some more water to the millet and strain it again.
- After extracting a millet liquid, add sugar or jagary and bring it to boil on a medium flame.
- Keep stirring, until the millet liquid becomes thick.
- You can test the done-ness by placing a spoon of millet mixture in to the plate, if that is very sticky and does not spread around, that means it is done.
- Add the cardamom powder and any dry fruits and cashews if you prefer.
- stir well, You will have a kept stirring it until done, other wise it gets stuck to the bottom and all your efforts goes waste.
- Grease a plate with ghee or butter
- Spread the tick millet mixture on the plate and spread it evenly.
- Let it rest for minimum half an hour before serving.
- With the help of knife, cut the halwa into square or any of shape of your choice.
- You can keep this in the refrigerator and serve chilled.
- If you cover this and store it in the refrigerator, it stays good for weeks.