Atte ka halwa, How to make halwa with whole wheat flour

We make atte ka halwa for any occasion, it could be a festival or celebration or any day. But especially for Navratri Ashtami Prasad, this halwa is a must in our family. It can be made instantly whenever you feel like eating something sweet at home. It is delicious and equally nutritious.

Atte ka halwa is a popular North Indian sweet. It can be served as an after meal dessert. Halwa poori is quite popular combo in northern states of India. Another variation of this halwa is karah prashad which is served in Gurudwaras. I will soon share it’s recipe on blog.

Step by step Atte ka halwa or whole wheat flour halwa recipe:

1. Take ¼ cup ghee in a pan or kadhai. Add ½ cup whole wheat flour to it.
   
2. Fry stirring continuously till the color of the flour changes and you get the aroma of roasted whole wheat flour.
   
3. When the atta or flour turn golden and give a good fragrance. Pour 1 cup boiling water to the hot roasted flour.
   
4. Continue to stir with goof force as that lumps are not formed.
   
5. When it is semi thick, add ¼ cup sugar or as required and stir until all the sugar dissolves.
   
6. The halwa will absorb the water and will quickly continue to thicken. Add ¼ tsp cardamom powder.
   
7. Keep on stirring and when its semi thick, switch off the fire. Serve atte ka halwa hot or warm.
   

If you are looking for more Indian sweets recipes then do check, rice kheer and lauki halwa.

Atte ka halwa recipe below:

Atte ka halwa Prep time Cook time Total 5 min 15 min  20 min Atte ka halwa- an Indian sweet made with whole wheat flour AUTHOR: Monali RECIPE TYPE: Indian sweet CUISINE: North Indian SERVES: 2 INGREDIENTS (measuring cup used, 1 cup=237 ml) ½ cup whole wheat flour ¼ cup ghee ¼ cup sugar or as required 1 cup water 2 cardamoms/ hari elaichi Few almonds sliced  DIRECTION Heat the ghee in a pan or kadhai Take water in another pan. Keep it on low to medium heat and let it boil. Add the whole wheat flour to the ghee in the kadhai or pan. Fry stirring continuously till the color of the flour changes and you get the aroma of roasted whole wheat flour. Keep on stirring to ensure even browning. Meanwhile, keep an eye on the water. If it starts to boil, then turn off the heat and cover. The atta or flour should turn golden and give a goof fragrance. It will release ghee. Pour the boiling water to the hot roasted flour. Be careful as the mixture has a tendency to splutter. Continue to stir with goof force as that lumps are not formed. When it is semi thick add sugar and stir until all the sugar dissolves. The halwa will absorb the water and will quickly continue to thicken. Add crushed cardamom seeds. Keep on stirring and when its semi thick, switch off the fire. Serve atte ka halwa hot or warm.   SERVING SUGGESTION Garnish the halwa with sliced almonds and serve hot or warm. Atte ka halwa can be served as a dessert after the meals. It is also served with poori. Halwa poori is a popular North Indian combo. If you refrigerate the left over halwa, then warm the halwa before serving, as it is usually had hot or warm.