Atta Ka Halwa



I had balance of Atta flour in the fridge. Too little to make Chapati or Poori. Me having sweet tooth, I quickly thought it’s best time to prepare something for the soul since I miss the halwa served in Gudwara. 
This atte ka halwa recipe is a Tasty melt in the mouth halwa and taste too good. the recipe is easy to make and can be made for any occasion or any day. It could be celebration, a festival or when you just want to have something sweet.
This atta ka halwa is smooth, soft and moist in texture. You can add dry fruits of your choice like almonds, cashews or raisins in the halwa. Another popular variation of this halwa is Karah prashad. But in karah prashad preparation the same proportion (quantity) of flour, ghee and sugar is used.
I remember the recipe by using the portion of 2:1:1:1 ratio 
Water: 2 cups
Atta flour : 1 cup 
Ghee : 1 cup (I used 1/2) 
Sugar : 1 cup (I used 1/2 cup) of brown sugar 
You have to use a good pan to make this. I suggest pressure cooker and in slow flame. Don’t rush in making it. Do it with love and lots of patience. This recipe is inspired and taken from https://www.vegrecipesofindia.com/atte-ka-halwa-recipe/
You can visit this blog and you will get to see the step and step guide on how to make it with images. 
Happy Trying. 
Advanced Baisaki, Nepali New Year & Tamil New Year! 
With Love & Health,
Drona @ Drona Wellness

Wheat flour halwa or atta halwa is a smooth sweet pudding made with whole wheat flour, ghee sugar and water.
wheat halwa
 AUTHOR:DASSANA AMIT
 PREP TIME:5 MINS
 COOK TIME:10 MINS
 TOTAL TIME:15 MINS
 COURSE:DESSERTS,SWEETS
 CUISINE:NORTH INDIAN
 SERVINGS (CHANGE THE NUMBER TO SCALE): TO 4
(1 CUP = 250 ML)

Ingredients

  • 1 cup atta (whole wheat flour)
  • ½ cup ghee (clarified butter)
  • 1 cup sugar or as required
  • 2 cups water
  • 1 tablespoon whole cashews (kaju) - 

    Instructions

    • Heat the ghee in a heavy bottomed kadai or pan.
    • Add whole wheat flour to the hot ghee and start roasting it.
    • Meanwhile, take sugar and water in another pan.
    • Keep this pan on a medium to high flame and let the solution come to a boil.
    • Fry the atta stirring continuously till its color changes and you get the aroma of roasted whole wheat flour.
    • Keep on stirring the flour to ensure even browning.
    • In the meanwhile keep your eyes also on the sugar solution.
    • If the mixture starts to boil, then lower the flame and let it simmer.
    • The atta or whole wheat flour should turn golden and give a good fragrance. Plus also begins to release ghee.
    • Increase the flame to high for the sugar solution to bubble and when it starts to bubble in a matter of seconds, immediately add it to the hot atta mixture.
    • Be careful as the mixture has the tendency to splutter.
    • Continue to stir with all your hand force, so that no lumps are formed.
    • Atte ka halwa will absorb water and continue to thicken quickly.
    • Keep on stirring. So that lumps are not formed.
    • When wheat halwa is semi thick or thick like a sooji halwa, switch off the fire.
    • Serve atte ka halwa hot or warm.

    Notes

    Few tips for making atta ka halwa recipe:

    1. The sugar solution needs to be hot when you add it to the roasted atta mixture.
    2. There are no thread consistencies formed in the sugar solution. The sugar solution just needs to come to a boil.
    3. Use thick bottom kadai so that the atta does not get burnt.
    4. You can use regular sugar or organic sugar. You can even use jaggery powder.
    5. If you want to add kishmish (raisins) then add at the very end when the halwa is almost done.
    6. Instead of cashews you can also add almonds in the halwa. You will need to fry the almonds just like we have fried cashews.
    7. If you want to add pista (pistachio), then add them where you have added fried cashews in halwa mixture. No need to fry pista, they can be added directly.
    8. Keep both the pan on two burners simultaneously. So that once the flour is roasted, the sugar solution is also hot.
    9. Roast the atta on a low to medium-low flame.






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