Raw Turmeric Halwa (Kacchi Haldi Halwa)

Prepare the Turmeric: Wash the raw turmeric thoroughly. Peel the skin using a peeler or knife. Cut it into small pieces.

Grind the turmeric into a smooth paste using a mixer grinder, adding a little water if needed.

Cook the Turmeric: Heat a heavy-bottomed kadhai on medium flame. Add the ghee and allow it to melt. Add the ground turmeric paste.

Cook while stirring continuously until the raw smell disappears and the turmeric turns aromatic (about 15–20 minutes).

Add the Jaggery. Add the chopped or grated jaggery to the cooked turmeric.

Stir continuously until the jaggery melts completely and combines well with the turmeric.

Adjust the Consistency: Add ½ cup milk gradually. Continue cooking until the halwa becomes thick, glossy, and leaves the sides of the pan.

Storage: Allow the halwa to cool completely before storing. Transfer it to a clean, airtight container and refrigerate.