First in a sauce pan add water, jaggery, cardamom powder, ginger powder and let the jaggery dissolve in it properly. Once the jaggery melts, add saffron in it to enhance the color.
Heat ghee in another pan, add cashew nuts, almonds, pistachio and cook till they are brown in color. Remove and keep it aside.
Now in same pan add semolina and roast till light brown in color. Add raisins, mix well and roast till raisins are fluffy.
Add jaggery water in it, mix well till it is thick in consistency. Keep the halwa little bit watery, because once it gets cool, it will get thick. Now add mixed nuts in it and mix it properly.
Serve in a glass bowl and garnish it with mixed nuts on it.
In Goa, you will often find it made with spicy sausage and red kidney beans. My own recipe below combines slow-roasted pork loin meat with spicy sausage and haricot beans.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.
