IndianAate ka halwa
Wholewheat flour halwa
आटे का हलवा: wholewheat flour roasted deep brown in ghee, the Rajasthani seera for prasad and new mothers
Across Marwar, this simple halwa is the one cooked for temple prasad, for Satyanarayan katha and for women in the weeks after giving birth, when ghee and jaggery are thought to build strength. Wholewheat flour is roasted slowly in plenty of ghee until it turns a deep nutty brown, then cooked with hot water and sugar or jaggery until soft and glossy. The whole thing takes 30 minutes. The common mistake is rushing the roast on high heat, which leaves the flour raw-tasting inside and scorched outside. Chef's tip: roast on low heat until the colour is like milky tea and the ghee starts to separate and bubble around the flour.
- Prep
- 5 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 470 kcal
Ingredients
For the halwa
- 3 ½ oz ghee
- 2 cups water
- ½ tsp ground cardamom
- 2 tbsp almonds (optional)sliced
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Heat 2 cups water with 4 oz sugar or grated jaggery until dissolved and keep it hot on a back burner.
4 minStep 2: Melt 3 ½ oz ghee in a heavy kadhai, add 4 oz wholewheat flour (atta) and roast on low heat, stirring constantly, for 15–18 minutes until deep golden-brown and nutty, with ghee bubbling around the edges.
18 minStep 3: Standing back, pour in the hot syrup in a slow stream while stirring; it will hiss and splutter.
1 minStep 4: Cook, stirring, for 3–4 minutes until the water is absorbed, the halwa leaves the sides and ghee shines on the surface.
4 minStep 5: Stir in ½ tsp ground cardamom, top with 2 tbsp almonds and serve hot.
1 min
KrazyBadal
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