Atte ka halwa


Atte ka halwa or wheat flour pudding is a famous north Indian dessert that is given as prasad in gurudwaras, also called karah prasad. In fact, I tasted this divine sweet dish first time in a gurudwara here in Melbourne six years ago when I visited a gurudwara for the first time. I loved it so much I went and stood in the queue for a second helping. And I do it even now every time I go to the gurudwara. This dish is made with three main ingredients – wheat flour, ghee and sugar. And of course with lots of love making this one of the most delicious desserts. I don’t add any dry fruits or nuts to it – it tastes best without any frills. Do try this rich and divine dessert at home.

 

 

Ingredients:

Whole wheat flour – 1 cup
Ghee – 1 cup
Sugar – 1 cup
Water – 3 cups

Method:

  1. In a large frying pan, add ghee and whole wheat flour. Mix well making sure there are no lumps
  2. Roast on a low-medium flame stirring continuously
  3. Meanwhile, combine water and sugar in a saucepan and bring it to boil
  4. Simmer until the sugar completely dissolves
  5. Keep roasting the flour-ghee mixture for 12-15 minutes until it is aromatic
  6. Slowly add the sugar syrup to the flour-ghee mixture mixing continuously
  7. Keep stirring until the wheat absorbs all the liquid, around 5-7 minutes. Make sure there are no lumps formed
  8. Serve atte ka halwa warm

 

In a large frying pan, add ghee and whole wheat flour

In a large frying pan, add ghee and whole wheat flour

Mix well making sure there are no lumps

Mix well making sure there are no lumps

 

combine water and sugar in a saucepan and bring it to boil

Combine water and sugar in a saucepan and bring it to boil

 

Keep roasting the flour-ghee mixture for 12-15 minutes until it is aromatic

Keep roasting the flour-ghee mixture for 12-15 minutes until it is aromatic

 

Slowly add the sugar syrup to the flour-ghee mixture mixing continuously

Slowly add the sugar syrup to the flour-ghee mixture mixing continuously

 

Keep stirring until the wheat absorbs all the liquid, around 5-7 minutes

Keep stirring until the wheat absorbs all the liquid, around 5-7 minutes

 

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