Atta Halwa

Posted by : Pragya Bansal


    • 1 cup Atta (whole Wheat Flour)
    • 1 cup Ghee
    • 1 cup Sugar or as required
    • 2 cups Water
    • 1 tsp whole cashews (Kaju)/Badam - optional

Method / Process

  • 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.

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