During the winter season, many traditional desserts are prepared at home. Halwa varieties like carrot and moong dal are especially popular. But have you ever tried raw turmeric halwa? More than just a dessert, this halwa is incredibly beneficial for health in winter. Raw turmeric helps warm the body, boost immunity, and protect against seasonal viral infections. While mothers often make turmeric milk for children to prevent colds and coughs, many kids hesitate to drink it. Raw turmeric halwa is a tasty alternative that offers similar health benefits in a more enjoyable form.

This halwa is easy to prepare and delicious. Although you cannot consume it in large portions like carrot or moong dal halwa, eating it in small quantities daily can help keep you healthy throughout the winter. Here is the step-by-step recipe.

Ingredients
• 250 g raw turmeric
• 100–120 g almonds
• 200 g desi ghee
• 100 g gram flour (besan)
• 250 g jaggery (adjust as per your taste)
• 8–9 coarsely ground green cardamoms
• Almond slivers for garnish (about 1.5 teaspoons)
• Optional: cashews and pistachios

How to make raw turmeric halwa

1. Wash the raw turmeric thoroughly and let it dry completely. Once dry, peel off the skin.

2. Heat 4 tablespoons of desi ghee in a pan, add the grated or ground turmeric, and sauté on low to medium flame. Stir continuously to avoid burning.

3. When the turmeric absorbs the ghee, add the ground almonds and fry for 2–3 minutes until the mixture begins to separate from the sides of the pan. Turn off the flame.

4. In another pan, heat 2–3 tablespoons of ghee and add gram flour. Roast on low heat, stirring continuously, until its color changes.

5. Add jaggery (broken into small pieces) to the roasted gram flour. Stir until the jaggery melts completely and no lumps remain.

6. Add the sautéed turmeric mixture to the jaggery-besan pan. Add a little more ghee and cook everything together, stirring well.

7. Once the turmeric, jaggery, and gram flour are fully combined, add the cardamom powder. Continue cooking until the halwa begins to release ghee.

8. Turn off the heat. Your raw turmeric halwa is ready. Allow it to cool, then transfer it to an airtight container. It can be stored for several days.

How to consume
During winter, eat 1–2 teaspoons of raw turmeric halwa daily with warm milk. It acts like a natural medicine and helps protect the body from many viral infections.