Wheat Halwa | Atta Halwa
User Reviews
5
Wheat Halwa | Atta Halwa
Description
This Wheat Halwa recipe uses whole wheat flour (Atta) roasted in clarified butter until golden and aromatic. Separately, a sugar and water syrup is boiled until hot, then carefully added to the roasted flour mixture. Stirring vigorously prevents lumps and enables the flour to absorb the syrup evenly. The halwa continues cooking until it thickens to a soft, pudding-like consistency.
The flavor is warm and nutty due to the ghee-roasted flour, balanced by the sweetness from the sugar syrup. Adding fried cashews or almonds enhances the texture with occasional crunch and complements the richness.
This halwa is typically served warm as a dessert or festive treat. It can be garnished with additional nuts or enjoyed as is.
For best results, roast the flour slowly on low-medium heat to avoid burning, and ensure the sugar syrup is boiling hot before adding to the flour for smooth integration. Variations include using jaggery in place of sugar or adding raisins near the end.
Ingredients
- 1 cup Atta flour whole wheat flour
- ½ cup ghee (clarified butter)
- 1 cup sugar or as required
- 2 cups water
- 1 tablespoon cashews kaju) - optional, whole
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
- Make sure the sugar syrup is hot and boiling when added to the roasted flour to avoid lumps.
- Use a heavy-bottomed pan to prevent the atta from burning during roasting.
- Raisins can be added at the end of cooking to incorporate extra sweetness.
- You may substitute cashews with fried almonds or add pistachios directly without frying.
- Simultaneously roast the flour and prepare the sugar syrup to maintain proper timing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Calories | 711kcal | 36% |
| Carbohydrates | 96g | 32% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 88mg | 29% |
| Sodium | 10mg | 0% |
| Potassium | 169mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 66g | 132% |
| Vitamin A | 1065IU | 21% |
| Calcium | 19mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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