Ginger paste ¾ cup
Jaggery 1 ½ cup
Wheat flour ½ cup
Ghee 4 tbsp
- First mix the wheat flour with ½ cup of water. Mix it well without any lumps. Keep it aside. Then heat jaggery powder with ½ cup of water. Once jaggery dissolves in water, drain it.
- Then again heat the jaggery syrup. Once syrup turns thick consistency, add ginger paste and mix it well. After two min add wheat flour batter, and mix it well. Keep stirring. Add ghee, and mix it well. Keep stirring in medium flame.
- When halwa turns cook well and thick switch off the flame. Cool down to room temperature, and store it in an airtight container.
Keep it in refrigerator for 15 to 20 days.
Take ½ tsp halwa after heavy meal. It will help for digestion. I made this halwa for digestion purpose only, that’s why i add less amount of ghee.