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After you get settled in Shillong, make the
Mawphlang Sacred Forest your first destination. If you go by yourself, you won’t understand what the big deal is. Take a local Khasi guide with you, though, and the tale of this place will captivate you.
Home to a deity called Labasa, local tribes regard this 196-acre forest as sacred. A single, fundamental rule binds it: you are not allowed to remove anything in these woods, not even a leaf. Intruders who failed to comply have suffered bouts of misfortune, fallen ill, and have even died.
As your guide takes you through this serene place, you’ll see trees, plants, and flowers that have been around for hundreds, or even thousands of years. Locals maintain that some plants can cure tuberculosis or even cancer.
¼ cup raisins
½ cup sugar, honey or jaggery
½ cup wate
1 cup milk
In a deep-bottomed kadhai, heat the ghee. Add the fennel seeds and fry until lightly browned. Throw in the nuts and raisins and fry for a minute or until the raisins swell and the nuts are browned. Add the semolina, turn down the heat and stir it often to fry it evenly.
Add a sweetener of your choice, stir well to caramelize and then add the water and milk. Stir constantly until the liquid evaporates and the halwa comes off the kadhai.
Serve on a bed of puffed rice, or with toast, or with hing kochuri.