Other benefits include, relief from joint pain, aids in controlling blood sugar levels as well as hypertension and even has some properties that help effectively manage malaria.

Chef Gulzar decided to elevate the falsa to the next level by making it into a traditional halwa (sweet) on Aaj ka Tarka.

Start by making a simple sugar and water syrup

Slightly boil and blend at least 1.5 kgs of falsa

Put the pulp through a strainer

Add oil to a pan and then add half the falsa pulp (reserving the rest for a cold summer drink)

Add half a cup of semolina to add thickness to the falsa pulp

Let it cook and then add one cup of milk

Let the halwa cook and wait for it to thicken

After it starts to thicken, add half a kg of khoya

Mix well together and wait till it becomes viscous

Then had about half a cup of milk

After it is ready, brown the sugar syrup and immediately add it to the halwa

Oil a metal tin and put the ready halwa into it

Add fresh falsa for garnish

You can add kewra essence if you want

For the remaining falsa pulp:

Add to a hot pan with the pulp

Add one cup of water

A cup of sugar or stevia (alternate option for sugar)

And take off the heat and cool

To preserve fresh juice for a longer time, you can add a teaspoon of tartaric acid (optional)