Roti is a flatbread that is native to the Indian subcontinent which is consumed almost on a daily basis in the Indian household. The dough of this bread is made from gehu ka atta. Roti is consumed all around the world and is been called by different names. Roti is consumed with a sabzi, dal and a lot of things. It is also consumed in a form of halwa. Halwa on the other hand is described as a dense sweet dish that is consumed in the form of desert. It usually consisted of sugar and butter along with one other main ingredient which can vary according to the dish.
This halwa is made by using the leftover rotis. Many times we make extra rotis and it goes to waste and rather than throwing it out we can make this delicious and yummy recipe and give a treat to everyone. This sweet dish is easy to make and can be made by just using ghee, roti, jaggery and sugar. Add this recipe to your meals and make your kids get all the good nutrients of jaggery, roti and all goodness. Serve this amazing dish and garnish it with nuts.
Leftover Roti Halwa Recipe
- 6 Leftover roti
- 3 tbsp Ghee
- 1 cup Powdered Roti
- 2 cups Water
- ½ cup Jaggery/ Sugar
- ¼ tsp Cardamom powder
- Ghee for tadka
- ¼ cup Cashew & Almonds chopped, for tadka
- Take a grinder, break the rotis into small pieces.Grind to make a coarse powder.
- In a pan add ghee and add in the roti coarse powder.
- Stir it and cook till the powder is brown and crisp on low flame.
- After it turns brown switch off the flame and keep it aside.
- In a pan add water and jaggery and mix well, add in cardamom powder and bring to boil.
- Once boiling add in roti powder and keep on stirring.
- Make sure that halwa isn’t too thick. Switch off the flame and set it aside.
- Heat ghee in a small pan. Add in almonds and cashew and roast for a little bit. Keep a few nuts aside for garnishing.
- Once tadka is prepared put halwa on flame and turn the heat on.
- Add in the nuts and mix well, let it cook for 2 minutes.
- Serve it hot by garnishing it with nuts.
- Using stale rotis keep the powder dry.
- If using fresh roti then dry it first on a pan.
- Keep on stirring to avoid lump formation.
- If you think your jaggery isn’t clean then strain it once jaggery and water starts to boil.
- Don’t make halwa too thick as it condenses after cooling down.