Uttarakhand Kaale Til Ka Halwa Black Sesame Jaggery Winter Sweet

Method

1. 1

   Dry-roast black sesame seeds in a heavy pan on medium-low heat, stirring continuously, for 5 to 6 minutes until they pop and smell nutty.

2. 2

   Black sesame is hard to judge by colour alone — they are ready when they pop frequently and smell roasted. Transfer immediately to a plate to cool.

3. 3

   Grind half the roasted sesame to a coarse powder in a blender.

4. 4

   Leave the remaining half whole. This combination of ground and whole gives the halwa a more interesting texture and appearance.

5. 5

   Heat 3 tbsp ghee in a heavy pan. Add the ground sesame powder and whole sesame seeds together.

6. 6

   Stir on medium-low heat for 3 to 4 minutes.

7. 7

   Add jaggery water carefully — it will spatter.

8. 8

   Stir continuously on medium heat for 8 to 10 minutes until the mixture thickens and starts to pull away from the sides of the pan.

9. 9

   Add cardamom powder. Stir. Add fried cashews.

10. 10

    Test: the halwa should hold its shape when pressed on a plate.

11. 11

    It will be very dark — almost black. Serve warm in small portions. This is a powerfully flavoured, nutrient-dense preparation where a small serving is sufficient.