Atta Halwa
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1/3 cup ghee (clarified butter, 75 grams (not melted))
- 1/2 cup atta (whole wheat flour, 75-80 grams)
- 1 cup water (8 oz)
- 1/2 cup granulated white sugar (100 grams)
- pinch green cardamom powder (optional)
Method
- Melt ghee in a pan on medium heat. Once the ghee melts, add atta to it and mix to combine well with the ghee.
- Meanwhile heat 1 cup water in a pan on another stove. You want to the water to be boiling hot when you add it to the ghee-atta mix. So keep it ready to go.
- Continue to stir the atta and cook until it turns brown in color and gives a nice aroma, take around 6 to 7 minutes on medium heat.Be careful to not burn the atta here.
- Add the hot water now. Be careful as you add it since the halwa will bubble like crazy.
- Stir continuously for a minute or two as you add the water and the water gets absorbed by the flour.
- Add in the sugar and mix. The halwa consistency will become liquid-y again after adding sugar. Continue to cook for 2-3 more minutes on medium heat after adding the sugar.
- Add cardamom powder and mix (optional). Stir to mix in the cardamom powder and remove pan from heat.
- Serve atta halwa immediately. It tastes best when warm! You may garnish with some nuts.