Healthy Buckwheat & Sesame Halwa: A Lighter Makar Sankranti Treat
20 minutes
686 reads
About Healthy Buckwheat & Sesame Halwa: A Lighter Makar Sankranti Treat
This lighter take on the traditional Makar Sankranti til-gud (sesame-jaggery) barfi is a delicious and nutritious twist on a classic. Inspired by the desire for a healthier, yet equally satisfying, winter treat, this recipe replaces a portion of sesame seeds with wholesome buckwheat flour. The earthy buckwheat complements the nutty sesame seeds and rich jaggery beautifully, creating a halwa that's both comforting and less calorific. This recipe retains the warm, comforting flavors you love, making it a perfect guilt-free indulgence during the colder months.Perfect for Makar Sankranti celebrations or any time you crave a healthy and flavorful sweet treat!
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
For the Halwa
- 1 cup Buckwheat Flour
- 1/2 cup Sesame Seeds
- 3 tbsp Jaggery finely grated
- 1/4 cup Date Syrup or other liquid sweetener; adjust to taste
- 2 tbsp Ghee
- 1 cup Water
- 2 tbsp Sesame Seeds for garnish
Instructions
Prepare the Sesame Seeds
- Toast the sesame seeds in a dry skillet over medium heat until fragrant and lightly golden. Let cool completely, then grind into a fine powder using a spice grinder or mortar and pestle.
Roast the Buckwheat Flour
- Heat 1 tbsp of desi ghee in a wok or heavy-bottomed pan over low heat. Add the buckwheat flour and roast, stirring constantly, until it turns a light pink color (about 5-7 minutes). Remove from heat and set aside.
Make the Jaggery Syrup
- In the same wok, heat the remaining 1 tbsp of ghee. Add the grated jaggery, date syrup, and water. Bring to a boil, stirring constantly, until the jaggery dissolves completely and the mixture thickens slightly (3-4 minutes).
Combine and Cook
- Add the roasted buckwheat flour and powdered sesame seeds to the jaggery syrup. Stir well to combine and cook for another 2-3 minutes, or until the halwa reaches your desired consistency. Remove from heat.
Set and Serve
- Lightly grease a plate or tray with ghee. Sprinkle the reserved sesame seeds over the surface. Pour the halwa onto the plate and spread evenly. Let it cool completely before cutting into squares or desired shapes.
Storage
- Store the cooled halwa in an airtight container in the refrigerator. Consume within a week.
Recipe Notes
Expert Tips for the Perfect Buckwheat & Sesame Halwa
- For a richer flavor, use good quality desi ghee.
- Adjust the amount of date syrup according to your preference for sweetness. You can also use honey or maple syrup as a substitute.
- Don't overcook the buckwheat flour, or it will become dry and crumbly. Roast it until lightly pink and fragrant.
- If the halwa is too thick, add a tablespoon or two of warm water or milk to adjust the consistency.
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Recipe Nutrition
Calories: 199kcalCarbohydrates: 20gProtein: 6gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gFiber: 3g
Sweta Biswal
Articles: 91
6 Comments
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This is a fantastic recipe! Thanks for sharing.
Looks so appetizing! Thank you for posting.
Absolutely mouthwatering! Great share.
Looks so appetizing! Thank you for posting.
Great recipe! I’m eager to try it.
Healthy recipe!