Atte ka Halwa/ Wheat Flour Halwa

Atte ka Halwa/ Wheat Flour Halwa

We all grow in life with time, leaving behind our childhood and childhood memories. We get so soaked in the daily hustle and bustle of life that old memories takes a backseat in our thoughts.
But still, there are childhood memories which bring a smile on our face and serenity to our heart. Memories which are like raindrops to a desert.
One such childhood food memory of mine is this humble “Atte Ka Halwa”. I won’t be exaggerating when I say this halwa has been a staple part of our menu, be it any festival, occasion or function. I remember that when we were kids, we used to cut this halwa as cake on our birthdays (please don’t laugh, Cake used to be a very fancy and luxurious thing in those days!!)
All thanks to my Mum for always treating us with scrumptious dishes, but this is the best.
While recently going through my blog I realized my fondest food memory is not there. Though I have made it several times over the years but never clicked or documented it. So, I immediately went into the kitchen and made it. When you can whip up a delicious dessert in just 15-20 minutes, what more can you want?
Making this halwa is super easy and quick. You just need few basic ingredients from your pantry- wheat flour, ghee and sugar-and you can make a super yumm, tasty, delicious dessert in no time.
This halwa is melt-in-the-mouth and is smooth, soft and moist in texture. You can add nuts of your choice to the halwa.
Another popular variation of this halwa is “Karah Prashad” which is served in Gurudwaras. However, Karah Prashad differs with this halwa in the way proportion of ingredients are being used. In Karha Prashad flour, ghee and sugar are used in equal proportions. 
You can serve this halwa after your meal as a dessert or you can serve it along with the meal. There are lot of people who love to eat halwa with pooris.
Serve it either hot or warm.
Atta/ Whole Wheat Flour- 1 cup
Clarified Butter/ Ghee- 1/2 cup
Sugar- 1 cup
Water- 2 cups
Green Cardamoms- 5-6 (Seeds only, slightly crushed)
Saffron strands/ Kesar- 15-20

Cashews- 10-15, slivered
Almonds- 10-15, slivered
Pistachios- 10-15, slivered

Dried Rose Petals- to garnish(Optional)


We will start by heating the ghee in a heavy bottomed kadai or pan.
Next, add whole wheat flour to the hot ghee and start roasting it.
Simultaneously, take sugar and water in another pan.
Keep this pan on medium flame and let the solution come to a boil.
Add crushed cardamom seeds and saffron strands to the sugar solution.
Keep your eyes also on the sugar solution. We want simple sugar solution and not a thread consistency solution.
Meanwhile, Keep stirring and frying the atta continuously till its color changes to golden brown color, you may add half of the slivered cashews and almonds. And reserve half for garnishing. This way nuts will also get roasted along with the flour.
There is no need to roast pistachios.
When the atta or whole wheat flour is roasted nicely, changes to chocolatey brown color, you get the aroma of roasted whole wheat flour and also begins to release ghee, add in the hot sugar solution.
Be careful as the mixture might splutter.
Keep on stirring vigorously so that there are no lumps.
When halwa reaches to a semi thick or thick consistency, switch off the flame.
Garnish with slivered nuts.
Serve it either hot or warm.


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