INGREDIENTS (250 ml cup used)
- Whole wheat flour – 1 cup
- Ghee – ½ cup
- Jaggery – ½ cup
- Powdered ajwain – ½ tsp
- Dry ginger powder – ¼ tsp
- A pinch of cardamom powder
- Dry fruits of your choice for garnishing
METHOD OF PREPARATION
- Heat ghee in a thick bottomed pan.
- Add whole wheat flour and roast on medium flame until it turns golden brown and the ghee starts to separate. Mix well to separate all the lumps.
- Add the powdered ajwain and dry ginger powder. Stir the mixture for a few minutes. Add jaggery and mix well.
- Pour about ½ cup water and stir the mixture. Cook till it thickens in consistency.
- Once the halwa has reached the desired consistency, turn flame off and transfer to a bowl.
- Garnish the halwa with dry fruits and a pinch of cardamom powder. Serve hot.
Other than being beneficial for the digestive system, ajwain also has anti-bacterial, antifungal and anesthetic properties. Ajwain can cure spasmodic pans due to indigestion, flatulence, vomiting, travel sickness and nausea. Water in which ajwain has been boiled is given to infants to provide relief from colic pain. Crushed ajwain and kalaunji (onion seeds) tied in a piece of cloth provides relief when inhaled during nasal congestion.