By Aditi Saraswat
August 18, 2026
Akhrot halwa gets a deeper, more earthy sweetness when jaggery replaces the refined sugar. Walnuts give richness in every bite, adding healthy fats, plant-based protein and fibre to the halwa, making the dessert feel more nourishing, whereas cardamom and ghee add a warm, comforting touch.
1 cup walnuts, finely powdered ½ cup jaggery, grated 2 tbsp ghee ½ cup full-fat milk ¼ tsp cardamom powder 1 tbsp chopped almonds 1 tbsp chopped pistachios 1 tbsp raisins 2 tbsp water
In a mixer, pulse the walnuts to make a coarse powder. Keep some texture so that it gets a richer and nuttier bite.
In a heavy-bottomed pan, heat ghee and add the walnut powder to it. Roast on a low-medium flame until it turns aromatic and light golden.
Now, mix in milk and then khoya, if using. Cook this and keep stirring until the mixture turns thick.
Now sweeten by adding jaggery and mix constantly until the halwa turns glossy and ghee begins to leave the sides of the pan.
Add cardamom powder and mix everything well. Garnish with some more chopped nuts and serve warm.