Millet and Jaeggery Halwa with Raisins and Roasted Cashews By Chef Kiran Jethwa
Bringing chefs and science together, CGIAR and the Chefs’ Manifesto are kicking off CGIAR Science Week in Nairobi, Kenya with a lunch to remember.
Local chef Kiran Jethwa and his team at the Good Food Company have created a menu showcasing delicious, diverse, climate-resilient local foods. These recipes tell the story of crops and communities that are critical to food systems in Kenya and the wider African continent.
**Allergens: Butter(dairy), could contain traces of nuts
Ingredients:
- 15gms millet flour
- 50ml water (ml)
- 10gms jaggery
- 5gms ghee
- 5gms raisins
- 5gms whole cashews
- 0.5gms cardamom powder
Method:
Add the half the ghee to a pan and heat.
Add in the millet and gently fry.
Add in the water and cook the millet until soft.
Stir in the jaggery and alow to melt.
Add in the remaining ghee and raisins and stir. Season to taste.
Sprinkle cashews on top and serve.
