Gudd da Kadah (Jaggery Halwa)

To make Gudd da Kadah, start by heating desi ghee in a pan. Add semolina (suji) and roast it until it turns golden brown and releases a nutty aroma. In a separate pot, dissolve crushed jaggery in water and bring it to a boil. Gradually add the jaggery syrup to the roasted semolina while stirring continuously to prevent lumps. Once the mixture thickens and pulls away from the sides of the pan, add cardamom powder and mix well. Finally, garnish with coconut juliennes and chopped mixed dry fruits before serving.

Gudd da Kadah is traditionally made with ghee, which is not vegan. To make it vegan-friendly, you can substitute desi ghee with coconut oil or any other plant-based oil. Additionally, ensure that the jaggery used is free from animal products, as some jaggery may be processed with bone char.

Leftover Gudd da Kadah can be stored in an airtight container in the refrigerator for up to a week. To reheat, simply warm it in a microwave or on the stovetop, adding a splash of water or milk to restore its consistency if needed.

Gudd da Kadah pairs wonderfully with a cup of chai or milk. You can also serve it alongside other traditional Punjabi dishes like chole or puri for a festive meal. Adding a scoop of vanilla ice cream on top can elevate this sweet dish for a delightful dessert experience.

Yes, you can make Gudd da Kadah gluten-free by substituting semolina (suji) with gluten-free alternatives like rice flour or ground oats. Keep in mind that the texture may vary slightly, but it will still be delicious!