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Hindustani Halva (Ayurvedic)

(recipe, Carrie Stewart)


Often served warm as a breakfast treat and as prasad after satsangs at Sivananda Centres.


  1. 200 g course semolina
  2. 250 ml water
  3. 50 g ghee/unsalted butter
  4. 1 tsp. ground cardamom
  5. 50 g cashew nut pieces
  6. 50 g raisins
  7. 150 g jaggery.


  1. Toast semolina in a hot dry frying pan, stirring constantly until it browns slightly and gives off a nutty aroma. Stir in ghee/butter and set aside. Toast cashew nuts in a hot dry pan until slightly browned and set aside. Put jaggery and water in a pan and bring to the boil. Reduce the heat and mix in the semolina, ground cardamom, raisins and cashew nut pieces. Cook, stirring continuously, until the mixture has thickened. Remove from the heat and spread the mixture evenly on a serving plate. Leave to cool, then score into diamond shapes to make serving easier.