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.
INGREDIENTS For the Pecans 50 g hard jaggery 1/4 tsp fennel seeds 1/4 tsp cardamom seeds 40 g pecan halves For the garnishes For Saffron Mango Yogurt 1 tbsp milk pinch sugar small pinch saffron 1 mango, peeled and cut into…
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