Atta halwa | Kada Prasad
User Reviews
5
Atta halwa | Kada Prasad
Description
In this traditional recipe, whole wheat flour is roasted carefully in melted ghee until it reaches a golden brown color and emits a pleasant toasted aroma. Simultaneously, a mixture of water and sugar is boiled briefly to dissolve the sugar thoroughly. The hot sugar syrup is then added to the roasted flour gradually while stirring vigorously to avoid lumps. Aromatic cardamom powder is incorporated to add a subtle fragrance.
The halwa thickens as it cooks and develops a smooth, pudding-like consistency that pulls away from the sides of the pan. This dish is traditionally served warm and can be garnished with nuts if desired. It offers a lightly sweet, rich flavor profile with a dense texture.
For best results, be patient with roasting the flour to develop proper color and flavor, and use sufficient ghee to enhance taste. Measuring ingredients by weight can help maintain consistency. To reheat leftovers, warm briefly in a microwave until heated through.
Ingredients
- 6 tablespoon ghee
- 1/2 cup whole wheat flour
- 1 1/4 cup water
- 1/2 cup sugar can be decreased to 1/3 cup depending on taste
- 1/4 teaspoon cardamom powder aka Elaichi
Instructions
- In a saucepan or pot, add the water and sugar. Heat on medium-high flame until it comes to a boil. Turn off once there is a boil.
- While the above step is going on, heat a pan on medium-low flame. Add ghee and let it melt. Then add the whole wheat flour. Roast it while stirring continuously until it starts turning golden.
- Keep stirring. It will take about 7-8 minutes to roast and get the perfect golden brown color and aroma. Do not stop stirring, as otherwise the aata could burn. Add cardamom powder, and mix well.
- Pour in water and sugar mixture, while stirring. Be careful as there will be some splatter when you initially start pouring, but that will stop once once of the mixture is added. You might need to stir vigorously, so that lumps do not form.
- The halwa will boil and thicken. Keep stirring for 1-2 minutes.
- Once the halwa is smooth and leaving the sides of the pan, remove from flame. Optionally, you can garnish with nuts. Serve warm.
Notes
- Measuring ingredients by grams is recommended for accuracy and consistency.
- Using ample ghee is important to achieve the characteristic rich flavor.
- Roast whole wheat flour patiently for 7-8 minutes until golden and aromatic to avoid burning.
- Boil the sugar-water mixture separately to help cook the halwa evenly and soften it.
- Optional additions such as nuts, saffron, or extra cardamom can be included according to taste.
- Best served warm; reheat briefly in a microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 5mg | 0% |
| Potassium | 56mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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