Gur aur Suji ka Halwa | Gulacha Sheera
Gur aur Suji ka Halwa (or Gulacha Sheera as it is called in Marathi) is the traditional Rava Sheera in which sugar is replaced with grated jaggery making it healthier and, in my opinion, tastier.
Equipment
- Wok or Kadhai
Ingredients
- 1/2 Cup Rava or Semolina (~100 gms)
- 1/2 Cup Grated Jaggery (~100 gms)
- 1 Cup Water
- 1/2 tsp Cardamom Powder (Or The Tiniest Pinch of Paccha Karpooram/Edible Camphor/Bhimseni Kapur)
- 1.5 tbsp Ghee
- 1 tbsp Slivers of Mixed Dry Fruits (I used Almond Slivers and Cashew Pieces)
Instructions
Making the Jaggery Syrup
- Add the grated jaggery to water and set aside for 5 minutes.
- Mix well till the jaggery melts. If the jaggery does not melt, on low flame, heat the water till the jaggery melts.
- Add the cardamom or camphor to the jaggery syrup and mix well.
Making Gulacha Sheera | Gur ka Halwa
- In a heavy-bottomed kadhai, on medium flame, melt 1 tbsp ghee.
- Add the rava and stir-fry till the rava just starts to change colour.
- Lower the heat, and add the jaggery water slowly while stirring constantly to ensure no lumps are formed.
- Mix well and turn the heat up to medium.
- Let the rava cook in the jaggery water till the water is all absorbed and the sheera comes together as a ball. Mix well at regular intervals.
- Add the dry fruits and mix well.
- Add 1/2 tbsp ghee and mix well.
- Serve hot.