Chaitra Navratri is a time dedicated to the worship of Shakti (the Divine Feminine). On the sixth day of Navratri, Goddess Katyayani is worshipped. It is believed that worshipping Goddess Katyayani removes all obstacles from one's life and blesses devotees with happiness and prosperity.

According to religious beliefs, Jaggery Halwa (Gud ka Halwa) is extremely dear to Goddess Katyayani. Therefore, offering Jaggery Halwa as *Bhog* (sacred food offering) during her worship is considered highly auspicious. If you, too, wish to prepare Jaggery Halwa for the *Bhog* offering, here is an easy recipe for you.

Ingredients:
Semolina (Sooji) – 1 cup
Jaggery (Gud) – 1 cup (grated or broken into small pieces)
Pure Desi Ghee – 1/2 cup
Water – 3 cups
Green Cardamom Powder – 1/2 teaspoon
Dry Fruits – Almonds, Cashews, and Raisins (chopped)
Saffron (Kesar) – 5-6 strands (Optional)

Preparation Method:
First, take a vessel, add 3 cups of water and the jaggery to it, and place it on the stove. Boil the mixture until the jaggery has completely dissolved in the water. Note that we do not need to prepare a thick syrup (*chaashni*); we simply need to dissolve the jaggery. Once it comes to a boil, add the cardamom powder and saffron, then turn off the heat. Next, strain this mixture to remove any impurities present in the jaggery.

Now, heat the Desi Ghee in a heavy-bottomed pan or *kadai*. Once the ghee has melted, add the semolina (sooji). Roast the semolina over medium heat until it turns golden brown and releases a fragrant aroma. Be sure to stir the semolina continuously to prevent it from burning.
Just as the semolina is nearing completion, add the chopped cashews and almonds. This ensures that the nuts also get roasted in the ghee, giving them a delightful crunch and enhanced flavor.

Now, lower the heat to its absolute minimum and slowly pour the jaggery water mixture into the roasted semolina. Exercise caution during this step, as steam and hot splatters may rise from the pan. Stirring continuously, cook the halwa until the semolina has absorbed all the water and the mixture begins to pull away from the sides of the pan. Finally, add a spoonful of ghee on top; this imparts a beautiful sheen and enhances the flavor of the halwa.

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