Wheat Flour Halwa/Atta ka Halwa11 Jan, 2018
- Servings : 4 people
- Prep Time : 3 min
- Cook Time : 10 min
Whole Wheat Flour: Wheat flour Halwa is traditional Indian dessert made from wheat, ghee and sugar/jaggery. This halwa has smooth, soft texture and tasty melt in mouth halwa. This is one of the quickest dessert Indian recipes.
In this halwa, wheat flour is roasted with ghee and mix with Sugar. The roasted wheat flour gives this halwa a tempting aroma. For the perfect texture, roast this halwa on low flame, if you roast it on high flame it will affect its taste.
Flavor and Nuts: You can add dry fruit (nuts) of your choice like almonds, cashew, and raisins. For flavor, you can add cardamom powder (I did not add cardamom powder).
Wheat flour halwa is popular to serve with Poori. Halwa poori is the most popular dish in north India during religious celebrations. Most of the Northern Indian family serves it after a meal in the winter season. Wheat flour tastes best when it serves hot.
Wheat Flour/Atta Flour ½ cup Sugar ½ Cup Ghee ¼ Cup Water 1 cup Almond 5-6 Raisin 1 tbps Cashew 6-7
Chopped the nut and soaked the raisins in the water.
In a pan, add water and give it a boil.
Then add sugar and stir until sugar just dissolve, then remove it from the flame and keep aside.
Heat the ghee in the kadai, once ghee melts then add flour.
Roast the wheat flour on the low flame and keep stirring in until becoming dark golden brown. You can change the temperature from low to medium heat to low. It takes around 8-10 minutes
When it begins to release the ghee from the side and become fragrant and become dark brown in color, add soaked raisin and chopped nuts.
Pour sugar syrup into roasted flour slowly, stirring as you pour to avoid lumps. Cook the halwa for 3-4 minutes. You know you are done when the halwa pulls away from the sides of the pan.
Transfer the halwa to a rimmed plate or serving dish. Spread into an even layer. Garnish with nuts and raisins. Serve hot or at room temperature.
1. Ghee is also known as clarified butter.
2. There is no alternate the use of ghee. Ghee is must ingredient.
3. You can use 50:50 of semolina and wheat flour.
4. Always roast on low flame.
5. There is no consistency of the sugar syrup.
6. Sugar syrup must be hot while adding the wheat flour mixture.
7. Stir it fast while adding syrup to the flour mixture otherwise it will create the lumps.
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