The sweet lover in me, the Meetha in Mitha 😅 always finds ways to add sweets in her life and when life (rather grand mall) gave me two kgs of Jowar flour on offer, I made Meetha out of it too.. 😂😂

Jowar flour and Ragi flour are my favorite in millet flours and I regularly make Dosa, idli, ladoos and cake with it. Halwa or Sheera as we call in Konkani tastes only good with Rava was my assumption.. until I substituted it with Jowar flour one day and this delicious Jowar Sheera was born.. 😍

Can you believe I am no longer making my childhood favorite Rava sheera as am completely smitten by this Jowar flour sheera instead.. It tastes divine and like temple prasad .. A must try for sure.. ❤️

Dedicating this to sweet lovers like me with loads of love ❤️

Happy and healthy cooking!

RECIPE:

Ingredients: {Serves about 4 people}

1 Cup = 240 ml

1 Cup Jowar flour

3/4 Cup Jaggery powder

2 Cups Water

3 Tbsp Ghee

3 Tbsp Cashews

3 Tbsp Raisins

1/2 tsp Cardamom powder

Step by step recipe:

1. Heat 1 Tbsp Ghee in a heavy bottomed pan and fry cashews and raisins in it till cashews turn golden brown.

2. Now remove the cashews and raisins in a plate. In the same pan add 2 Tbsp more Ghee and add jowar flour. Start roasting it on a medium flame.

3. Roast continually till the colour changes to a darker shade and an aroma starts to come. Usually takes about 8 to 10 mins.

4. Now boil 2 cups water with 3/4 Cup jaggery powder in it. When the water boils, Jaggery will melt. Add this hot jaggery water to this roasted jowar flour, little by little, mixing well with spatula.

5. Keep mixing well with spatula, removing lumps if any by pressing it using the spatula. It will take another 8 to 10 mins of mixing well using the spatula till the jowar flour absorbs all the water and the mixture starts leaving the sides of the pan.

6. In this stage, add the roasted cashews and raisins and cardamom powder. Mix well.

7. Done! Serve it warm with love ❤️

Notes:

** The measurement is of perfect ratio ie 1 Cup Jowar flour to 3/4 Cup Jaggery to 2 Cups water. Don’t alter it or the consistency and taste of halwa will not come well.

** One thing to be taken care while making this halwa is when you add the hot jaggery water to the roasted jowar flour. Add little by little, mixing well to avoid lumps. Even if lumps get formed, don’t worry, just press it while mixing using spatula, the lumps will go while doing so.

** Sharing few dishes that I make regularly using Jowar flour:

• Jowar flour ladoos
• Jowar flour chocolate sponge Cake
• Jowar flour Dosa
• Instant jowar flour Dosa
• Jowar flour Idli
• Jowar Vegetable Bhakri

** More recipes with Millets :

Millet Recipes