Atta Halwa

Posted by : Pragya Bansal

Ingredients

• 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.