Atta Halwa

    Atta Halwa

    12saves
    35min


    4 people made this

    About this recipe: The inspiration for this whole wheat halwa is the Sikh classic ‘karha prashad’. This low fat dish contains cardamom, raisins, and nuts. My kids love it on a cold day as an after school snack. Also served at ashtmi, towards the end of navaratri.

    Washington, United States

    Ingredients
    Serves: 4 

    • 1 cup atta (whole wheat flour)
    • 125ml ghee (clarified butter)
    • 1/2 cup ghee
    • 25g cashews
    • 1 cup sugar
    • 40g sultanas
    • 3 cups water
    • 120g wholemeal flour
    • 1/2 teaspoon cardamom (elaichi) powder
    • 750ml water
    • 1/4 cup cashew nuts
    • 200g sugar
    • 1/4 cup raisins
    • 1/2 teaspoon ground cardamom

    Directions
    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Melt ghee in a heavy bottomed frying pan or kadhai. Fry the cashew nuts and raisins. Take them out with a slotted spoon and keep aside for later. Now add the flour to the pan and roast till brown and nutty, about 10 minutes.
    2. Melt the ghee in a heavy-bottomed frying pan over medium heat; cook the cashews and sultanas in the melted ghee until the sultanas plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and sultanas from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
    3. Boil the sugar and water in a saucepan to make a clear syrup. Add the cardamom powder.
    4. Meanwhile, bring the water and sugar to the boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.
    5. Pour sugar syrup into roasted flour slowly, stirring as you pour to avoid lumps. Cook the halwa for 3-4 minutes. You know you are done when the halwa pulls away from the sides of the pan.
    6. Transfer the halwa into a rimmed plate or serving dish. Spread into an even layer. Garnish with nuts and raisins. Serve hot or at room temperature.

    See it on my blog

    The Food We Eat

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate