Til ka Halwa

In a heavy-bottomed pan, roast the sesame seeds over low heat for 2-3 minutes until they puff up and release a light aroma. Set them aside (be careful not to burn the sesame seeds, otherwise the halwa will become bitter).

Now, let the sesame seeds cool slightly and then grind them coarsely.

Now, heat 2 tablespoons of ghee in the same pan. Fry the nuts and set them aside. Add the semolina to the pan and roast it over low heat until it turns light pink. Now add the ground sesame seeds and roast again for 1 minute.

Now add the milk and stir continuously to prevent lumps from forming. When the milk starts to dry up and the mixture thickens, add the jaggery.

Now stir the halwa until the jaggery is completely melted. Now add the remaining ghee and roast it. When the halwa starts to leave the sides of the pan, add the cardamom powder and some chopped nuts, turn off the heat, and cover it with a plate for a while.

Hot sesame halwa is ready.