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Jowar Halwa (Indian Sorghum Flour Pudding) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Jowar Halwa

Jowar Halwa

Jowar halwa, or sorghum flour pudding, is a tasty and healthy Indian dessert. Jowar (sorghum) is an ancient millet grain with a coarse texture that is naturally gluten free.

This halwa recipe is a bit healthier than most because we have used less desi ghee and also used palm jaggery instead of cane jaggery or sugar. Of course if you prefer to sweeten your halwa with cane jaggery or sugar, that is ok, too.

This recipe is flexible enough to match your preferences. Keep the sorghum flour and desi ghee, but feel free to modify the other ingredients to suit your taste.

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Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

3-4 servings


  • 1/2 cup jowar atta (sorghum flour)
  • 3 tbsp desi ghee (clarified butter)
  • 3 tbsp taad ka gur (palm jaggery), crushed
  • 1/3 cup water
  • 1/2 tsp hari elaichi (green cardamom powder)
  • 5 badam (almonds), peeled and sliced


  1. Keep a pan on low heat. Add the desi ghee and let it melt. Add the jowar atta and stir until it absorbs all of the ghee.
  2. Keep roasting the flour until the ghee starts to separate out and the mixture becomes liquidy. At this point, the flour should have turned a nice brown colour and become aromatic as well.
  3. Add in the crushed palm jaggery and cardamom powder. Stir and mix until the jaggery is well incorporated. Add the sliced almonds, reserving some for garnish. Stir for 1 minute.
  4. Add the water and stir well. Cook until the added water dries up, mashing to remove any lumps that may have formed.
  5. Garnish with the remaining sliced almonds and serve.

Jowar Halwa (Indian Sorghum Flour Pudding) Recipe

© 2022 Rajan Singh Jolly

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