INavratri … the 9 days festival in which we worship Goddess Durga… Goddess of strength and valour.
These Navratras come twice a year… onset of summers around March/April and then on the onset of Winters around September/October.
These 9 days are of devotion accompanied by fun n frolic. Yes, along with worshipping Goddess Durga in her various forms, we also enjoy. Lots of activities, fares keep the environment lively.
In my neighbourhood also lots of things are on the roll during this time. All the 9 days, some one or the other keeps a get together at her place where we all glorify the valour of Maa Durga by reciting Holy books and singing Bhajans.
Few years back, on one such get togethers, I went to my friend Bharti Ahuja’s place. Before I proceed, I must share that she is sn expert in cooking especially fast recipes. I have learnt lot many fast recipes from her.
That day too, she had made Samak flour halwa. Looking at it we all thought it to be semolina halwa and were wondering why she had made as semolina is not eaten during fasts. Then she disclosed that it was actually Samak flour halwa. Unbelievable….
And when we tasted it, believe me it was too good.
Since then, I too make it atleast once during Navratras and ‘shock and please’ my guests..
As you all know, halwa recipe is mainly based on ratios. There is a set ratio of semolina/ flour, water, sugar and clarified butter. We just follow that ratio and yummy halwa gets ready.
Samak flour halwa is made just like semolina or wheat flour halwa
The only difference is in the quantity of water.
In Samak halwa the ratio goes as follows
Samak flour: Ghee: Sugar: Water
1 : 1 : 1 : 2
So, water is just double of the flour. Rest three ingredients are equal in quantity.
However, now a days, as we are health conscious and consume less ghee therefore you can easily reduce the quantity of ghee. Use 1/2 cup ghee for every 1 cup Samak flour.
Samak flour ( Barnyard millet flour) is easily available in grocery stores or even online.
But you can make your on own also.
Take Samak rice, put it in grinder and grind to a fine powder. Sift this powder for any bigger particles of rice left ungrounded. That’s it. Your Samak flour is ready.
However, the actual recipe goes as follows…
Prepartion Time: 2 minutes
Cooking Time : 15 to 20 minutes
Yields: 500 g approx.
1/2 Cup (150 g) Samak flour (Barnyard Millet Flour)
1/4 Cup Clarified Butter (Ghee)
1/2 Cup (100g) Sugar
1 Cup (200 ml) water
Raisins, as per taste (Optional)
1/4 Tsp Green Cardamom Powder (Optional)
Slivered Almonds, as per taste (Optional)
- Take Clarified butter in a heavy bottomed pan (kadhai). (See Note 1)
- When sufficiently hot, add Samak flour.
- Cook this flour ghee mixture on medium flame till golden brown in colour. Keep stirring throughout.
- When golden brown, add water and sugar. (See Note 2)
- Add raisins, if you like.(I don’t add as nobody likes in my family)
- Keep stirring for another 5 to 6 minutes till halwa leaves sides of the pan and is of desired consistency.
- Sprinkle cardamom powder, slivered almonds.
- Offer it to Maa Durga.
- Serve Prasad with devotion.
- You may adjust the quantity of clarified butter as per your liking.
- Alternatively, you can mix water and sugar and give it a boil so that sugar dissolves. Add this syrup to the cooked flour-ghee mixture.
Detailed recipe with pics
Take ghee in a pan (kadhai)
When hot, add Samak flour.
Cook on medium flame, stirring continuously.
When golden brown in colour, add water and sugar.
Add water, sugar and raisins.
Cook for another 4 to 5 minutes.
Sprinkle cardamom powder and slivered almonds.
Offer and serve…
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