A full house with a depleting larder makes it tough to get creative for Iftar dishes during Ramadan. Tata Sky Cooking Expert, Chef Harpal Singh Sokhi shares a recipe for a sweet end to your daily fast.
2 tbsp ghee
1 cup Rajgira flour
2 tbsp assorted Nuts chopped
5 tbsp sugar
15-20 nos rose petals
4 tbsp rose syrup
1 tsp cardamom powder
½ cup Khoya
1 cup milk
Heat the ghee in a pan. Add the rajgira flour and stir fry.
Add assorted nuts and stir fry till the flour turns slightly brown.
Add sugar, rose syrup and mix well.
Let it simmer for 3-4 min, then add milk, cardamom powder and mix well.
Cook till you get the desired consistency.
Add khoya, rose petals, and let it simmer for 2-3 mins.
When the halwa has turned slightly thick, take it off the heat.
Garnish with rose petals and serve warm.
Rose flower petals are edible as are dried rose petals. Rose petals are 95 percent water and essence. Rose water is also good for the eyes, and according to ancient Chinese beliefs it is a good medicine for digestive disorders.