Raw turmeric pudding will save you from cold, know the recipe step by step

Many types of desserts are traditionally made during the winter season. Especially halwa of different things is made in abundance in homes. Carrot or moong dal halwa is most liked, but have you ever eaten raw turmeric halwa? This is not just a dessert, but turmeric halwa is very beneficial for your health in winter, because it gives warmth to your body and your immunity will also be strengthened by it and you will be protected from viral health problems. In winter, mothers give turmeric milk to children, because it prevents cold and cough. Many times children hesitate to drink it. For now, in this article we will learn the recipe of making raw turmeric halwa, which is an excellent tasty and healthy dessert for winters.

It is very easy to make halwa from raw turmeric and it is also very tasty to eat. However, you cannot eat a lot of it at once like carrot or moong halwa, but after making it, you can take it in small quantities which can keep you healthy throughout the winter. So let us know the step by step recipe of turmeric halwa.

Ingredients of Halwa

You can take 250 grams of raw turmeric, 100 or 120 grams of almonds, 200 grams of desi ghee, 100 grams of gram flour, 250 grams of jaggery or more or less as per the requirement of sweetness. Apart from this, 8-9 coarsely ground green cardamoms and a little almond clippings. Some slivered almonds, approximately one and a half spoon, will be required separately for garnish. If you want, you can also take some cashews and pistachios. Now know how to make turmeric halwa.

Raw Turmeric Halwa-Recipe

• To make halwa, first wash the raw turmeric and then dry all the moisture. After this remove its peel.
• To make halwa, either grate the turmeric or cut it into small pieces and put it in a mixer jar and grind it.
• Grind the almonds in a grinder and make powder. This will make the halwa more nutritious and tasty and will balance the astringency of turmeric.
• Put 4 tablespoons of desi ghee in the pan and add ground or grated turmeric to it and fry while stirring. Keep in mind that the flame should be kept light or medium so that the turmeric does not burn.
• When the turmeric absorbs the ghee, add ground almonds to it and fry it well for two to three minutes, until the turmeric starts separating from the pan.
• After the turmeric is roasted, turn off the gas and then add 2-3 spoons of desi ghee in another pan and roast the gram flour on low flame while stirring continuously till it changes color.
• When the gram flour is roasted, break it into small pieces and add jaggery and cook while stirring until the jaggery melts. Keep in mind that there should not be any lump in it.
• When the jaggery and gram flour are cooked, add roasted turmeric to it and add a little ghee and cook while stirring everything together.
• When turmeric, jaggery and gram flour mix all three things well, add cardamom powder to it and check whether the ghee has started separating from the halwa or not.
• When the halwa starts releasing ghee, turn off the gas, because it is ready at this stage. You can also cool it and fill it in a container and store it for a few days.
• Eat 1-2 spoons of turmeric pudding with lukewarm milk daily in winter as a medicine. This will protect you from many viral health problems.