Chhattisgarhi Kosra Atta Halwa Foxtail Millet Sweet

Ingredients

• 1 cup kosra atta (foxtail millet flour — available at specialty Indian stores; if unavailable use sorghum flour or pearl millet flour)
• 1/3 cup ghee
• 1/2 cup jaggery — powdered
• 2 cups warm water
• 1/4 tsp cardamom powder
• 1 tbsp cashews — fried in 1 tsp ghee until golden

Method

1. About kosra: Kosra is foxtail millet (Setaria italica) — one of the oldest cultivated grains in India. In Chhattisgarh it is grown by tribal and farming communities in rain-fed areas and is highly nutritious. Kosra atta (foxtail millet flour) is available at health food and specialty Indian stores. It has a mild nutty flavour and is more nutritious than wheat flour.
2. Make jaggery water: Dissolve the powdered jaggery in 2 cups warm water. Stir until completely dissolved. Set aside.
3. Heat ghee: Heat 1/3 cup ghee in a heavy-bottomed pan on medium-low heat.
4. Roast the flour: Add 1 cup kosra atta to the warm ghee. Stir immediately. Begin roasting on medium-low heat, stirring continuously. The mixture will look rough and crumbly initially.
5. Stir without stopping: Continue roasting and stirring for 12 to 15 minutes. The flour will first smell raw and nutty, then gradually develop a deeper toasted aroma and turn a slightly darker golden colour. You will see the ghee begin to separate slightly at the edges.
6. Add jaggery water carefully: Once the flour is fragrant and golden, reduce heat to low. Carefully pour the jaggery water into the pan — it will spatter and sizzle. Stir vigorously and continuously to prevent lumps.
7. Cook until thick: Continue stirring on medium-low heat for 5 to 6 minutes as the halwa thickens. It will pull away from the sides of the pan and come together as a cohesive mass. The ghee will start to appear at the edges.
8. Add cardamom: Add 1/4 tsp cardamom powder. Stir.
9. Finish: Add the ghee-fried cashews. Stir once.
10. Serve: Serve warm in small bowls. Kosra halwa is dense and very satisfying — small portions are sufficient.