11 Indian Desserts Reimagined for Health-Conscious Foodies

4. Sorghum-Based Halwa (Jowar Halwa)

Halwa is a broad family of dense, sweet puddings; semolina halwa is often indulgent and rich. For a lighter, fiber-forward version, use sorghum (jowar) or pearl millet to make a grain-based halwa. Roast the sorghum flour carefully in a small amount of ghee or oil until it releases a toasted aroma and the raw flavor fades. Slowly add warm milk or a blend of milk and water while stirring to avoid lumps, then sweeten with jaggery dissolved ahead of time. To keep richness but reduce calories, use a measured amount of ghee and boost flavor with crushed cardamom, nutmeg, and a few chopped cashews. Cooking sorghum halwa low and slow helps it become glossy and smooth without excess fat. Serve in small portions as a festive treat; the swap keeps halwa’s warmth while increasing fiber and giving a more complex, grain-forward flavor.