Authentic Couscous Recipe with Jaggery & Nuts – Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Couscous Recipe with Jaggery & Nuts – Indian Dessert

Introduction

Okay, let’s be real – couscous isn’t the first thing that springs to mind when you think of Indian desserts, right? But trust me on this one! This recipe for couscous with jaggery and nuts is a little gem I stumbled upon years ago, and it’s become a family favorite. It’s warm, comforting, subtly sweet, and surprisingly easy to make. It’s perfect for a cozy evening treat or a festive celebration. I first made this when my aunt visited from India, and she absolutely loved it – a huge win in my book!

Why You’ll Love This Recipe

This isn’t your average couscous dish. We’re taking this tiny pasta and transforming it into a delightful Indian-inspired dessert. Here’s why you’ll adore it:

• Quick & Easy: Ready in under 15 minutes – perfect for when you need a sweet fix, fast!
• Unique Flavor: The combination of jaggery, cardamom, and toasted nuts is simply divine.
• Comforting & Warm: It’s like a hug in a bowl, especially lovely on a chilly day.
• Versatile: Easily adaptable to your preferences – more nuts, different spices, you name it!

Ingredients

Here’s what you’ll need to whip up this delicious dessert:

• ½ cup Instant Couscous (about 100g)
• ¾ cup Jaggery (about 150g)
• 3 tbsp Raisins (about 30ml)
• 6-7 Cashew nuts
• 5 Almonds
• ½ tsp Cardamom powder (about 2.5ml)
• 2-3 tsp Ghee/clarified butter (about 10-15ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your couscous.

Jaggery: Understanding Varieties & Substitutions

Jaggery is unrefined cane sugar, and it’s key to the authentic flavor. There are different types – darker jaggery has a more molasses-like flavor, while lighter jaggery is milder. If you can’t find jaggery, you can use dark brown sugar as a substitute, but it won’t have quite the same depth of flavor.

Couscous: Types & Textures

We’re using instant couscous here for speed. It’s the smallest variety and cooks with just boiling water. Regular couscous needs a bit more cooking time. Don’t confuse it with Israeli couscous (pearl couscous) – that’s a different beast altogether!

Ghee: The Significance of Clarified Butter in Indian Cuisine

Ghee is clarified butter, and it adds a beautiful nutty aroma and richness. It’s a staple in Indian cooking for a reason! If you’re avoiding dairy, see the Vegan Adaptation section below.

Cardamom: Aromatic Spice Profile & Quality

Cardamom is the queen of Indian spices! Use good quality cardamom powder for the best flavor. Freshly ground is even better if you have the pods.

Raisins & Nuts: Regional Preferences & Freshness

I prefer golden raisins, but you can use any kind you like. As for nuts, cashews and almonds are classic, but feel free to experiment with pistachios or walnuts. Just make sure your nuts are fresh for the best crunch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 1 cup (240ml) of water to a boil. Pour it over the couscous in a bowl. Cover and let it sit for 10-15 minutes. This lets the couscous absorb all that lovely water. Once it’s done, fluff it up with a fork.
2. While the couscous is resting, let’s make the jaggery syrup. Dissolve the jaggery in 3-4 tablespoons (60-80ml) of water. Strain it to remove any impurities – you want a smooth syrup. Set it aside.
3. Now, in a pan, heat the jaggery syrup with 1 teaspoon (5ml) of ghee and the cardamom powder. Cook on low heat until it thickens slightly – just a couple of minutes. Add the fluffed couscous to the pan and mix well. Cook for another 2-3 minutes, stirring constantly, so everything gets nicely coated.
4. In a separate small pan, fry the raisins and cashews in the remaining ghee until they turn golden brown and fragrant. This adds a wonderful texture and flavor. Add these to the couscous mixture.
5. Finally, garnish with slivered almonds and serve warm. Doesn’t that smell amazing?

Expert Tips

• Don’t overcook the jaggery syrup, or it will become too hard.
• Toast the nuts carefully – they burn easily!
• Adjust the amount of cardamom to your liking.

Variations

• My Mom’s Touch: My mom always adds a pinch of saffron to the jaggery syrup for a beautiful color and aroma.
• Chocolate Couscous: For a decadent twist, add a tablespoon of cocoa powder to the jaggery syrup.
• Coconut Dream: Stir in a couple of tablespoons of shredded coconut along with the nuts.

Vegan Adaptation

No ghee? No problem! Simply substitute it with coconut oil or any other plant-based oil. The flavor will be slightly different, but still delicious.

Gluten-Free Considerations

Couscous is made from semolina, which is wheat-based. So, this recipe isn’t naturally gluten-free. However, you can substitute the couscous with quinoa for a gluten-free version.

Spice Level Adjustment

If you like a little more warmth, add a tiny pinch of nutmeg or a dash of ginger powder along with the cardamom.

Festival Adaptations (e.g., Diwali, Eid)

This couscous makes a lovely addition to festive spreads. During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for extra sparkle.

Serving Suggestions

Serve this couscous warm as a dessert after a meal, or enjoy it as a sweet treat with a cup of chai. It’s also lovely with a dollop of yogurt or a scoop of vanilla ice cream.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of jaggery to use for this recipe?

Darker jaggery will give you a richer, more molasses-like flavor. But honestly, any type of jaggery will work!

Can I use regular sugar instead of jaggery? What adjustments should I make?

You can, but it won’t have the same depth of flavor. Use dark brown sugar and reduce the amount slightly, as it’s sweeter than jaggery.

How can I make this couscous recipe ahead of time?

You can prepare the jaggery syrup and toast the nuts ahead of time. Store them separately and then assemble the dish just before serving.

What if I don’t have ghee? Can I use another oil?

Yes, you can use coconut oil, vegetable oil, or any other neutral-flavored oil.

Can I add other dried fruits or nuts to this recipe?

Absolutely! Feel free to get creative. Dates, figs, pistachios, and walnuts all work beautifully.