Wholewheat Halwa Recipe – Jaggery & Cashew Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Wholewheat Halwa Recipe – Jaggery & Cashew Sweet Treat

Introduction

Oh, halwa! Is there anything more comforting? This wholewheat halwa is a hug in a bowl, honestly. It’s a recipe I’ve been making for years – I first attempted it when I was craving something sweet but wanted to feel a little less guilty about it, haha! It’s warm, subtly sweet from the jaggery, and packed with the goodness of wholewheat. Perfect for a cozy evening or a festive treat. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dessert. It’s a delicious way to enjoy a traditional Indian sweet with a healthier twist. Wholewheat flour adds a lovely nutty flavour and a boost of fibre. Plus, the jaggery offers a more complex sweetness than refined sugar. It’s relatively quick to make, and the aroma that fills your kitchen is simply divine.

Ingredients

Here’s what you’ll need to whip up this delightful halwa:

• 3 tbsp pure ghee
• ¾ cup wholewheat flour (aatta) – about 150g
• 1 ½ cup water – about 360ml
• 120gm jaggery, grated or chopped
• 1 tsp cardamom powder
• 10 cashews (chopped)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Wholewheat Flour (Aatta) – Nutritional Benefits & Types

Wholewheat flour, or aatta, is a staple in Indian cooking. It’s incredibly nutritious, being a good source of fibre, iron, and B vitamins. You can use different types of aatta – I prefer the regular wholewheat flour, but you can also experiment with multigrain aatta for an even nuttier flavour.

Jaggery – Regional Variations & Healthier Sweetener

Jaggery (gur) is unrefined sugar, made from sugarcane or palm sap. It has a beautiful caramel-like flavour and is considered a healthier alternative to refined sugar. You’ll find different types of jaggery depending on the region – some are darker and more intense in flavour than others.

Ghee – Clarified Butter & Its Importance in Indian Desserts

Ghee is clarified butter, and it’s essential in Indian cooking, especially for sweets. It adds a rich, nutty flavour and a beautiful aroma. Don’t skimp on the ghee – it really makes a difference!

Cardamom – The Queen of Spices & Flavor Profile

Cardamom is known as the “Queen of Spices” for a reason! It has a wonderfully fragrant and complex flavour. A little goes a long way, so 1 tsp is usually perfect.

Cashews – Roasting for Enhanced Flavor

Roasting the cashews brings out their natural sweetness and adds a lovely crunch. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the water and jaggery in a pan over medium heat. Stir until the jaggery dissolves completely. Don’t let it boil, just gently melt it. Once dissolved, set it aside.
2. In a separate non-stick pan, heat 2 tbsp of ghee. Add the wholewheat flour and roast it on low heat for 6-7 minutes. Stir continuously to prevent burning – you want it to turn golden and aromatic. This step is key for a good flavour!
3. Now, gradually pour the jaggery water into the roasted flour, stirring vigorously to prevent lumps from forming. This is where a little elbow grease comes in handy!
4. Cook the mixture on low flame for 2-3 minutes, stirring constantly, until it thickens. Once it starts to come together and pull away from the sides of the pan, turn off the heat.
5. In a small pan, fry the chopped cashews in the remaining 1 tbsp ghee until they turn golden brown. Be careful, they burn quickly! Pour the fried cashews over the halwa and mix gently.
6. Serve warm, and if you’re feeling fancy, garnish with a few extra cashews.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Halwa Texture

The texture should be soft, slightly grainy, and not too sticky. Roasting the flour properly is crucial for this.

Preventing Lumps While Mixing

Stirring constantly and adding the jaggery water gradually are the keys to avoiding lumps. If you do get a few, don’t panic! Just keep stirring – they should eventually disappear.

Roasting the Flour to Perfection

Roasting the flour develops its flavour and prevents the halwa from tasting raw. Keep the heat low and stir continuously. You’ll smell a lovely nutty aroma when it’s ready.

Variations

Want to switch things up? Here are a few ideas:

Vegan Wholewheat Halwa Adaptation

Simply substitute the ghee with a plant-based butter or coconut oil. It will slightly alter the flavour, but it’s still delicious! My friend, who’s vegan, loves it made with coconut oil.

Gluten-Free Option – Using Alternative Flours

If you’re gluten-free, you can use sorghum flour or millet flour instead of wholewheat flour.

Adjusting Sweetness – Jaggery Quantity

If you prefer a less sweet halwa, reduce the amount of jaggery to 80-100gm.

Spice Level – Adding a Pinch of Ginger or Nutmeg

For a little extra warmth, add a pinch of grated ginger or nutmeg along with the cardamom.

Festival Adaptations – Diwali & Winter Celebrations

This halwa is perfect for Diwali or any winter celebration. It’s warming, comforting, and festive!

Serving Suggestions

This halwa is delicious on its own, but you can also serve it with a dollop of yogurt or a sprinkle of chopped nuts. It’s lovely with a cup of masala chai.

Storage Instructions

Store leftover halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What is the best type of wholewheat flour to use for halwa?

Regular wholewheat flour (aatta) works best, but you can experiment with multigrain aatta for a nuttier flavour.

Can I use a different sweetener instead of jaggery?

You can use brown sugar or coconut sugar, but the flavour will be different. Jaggery adds a unique caramel-like flavour that’s hard to replicate.

How can I make this halwa less sweet?

Reduce the amount of jaggery you use. Start with 80-100gm and adjust to your taste.

What if I don’t have ghee, can I use oil?

You can use oil, but ghee adds a much richer flavour. If you use oil, opt for a neutral-flavoured oil like sunflower or canola oil.

How long does this halwa stay fresh?

Stored in an airtight container in the refrigerator, it will stay fresh for up to 3 days.