Since childhood, I had always loved Wheat Halwa over any other dessert. Yeah Ice cream is not even a bit close to the competition. It has to be made using Desi ghee and should be made in right ratios and if it melts in the mouth..This is it. Thats my definition of a perfect Halwa. I love all types of Halwa: Besan, Suji, Atta but my favourite has always been Wheat Halwa. Thats why I have posted its recipe first. Its not same as we get as Parsad at Gurudwara yet its tasty. Whenever I make halwa or any sweet, I offer it to god first and then it becomes a prasad. I learnt this from my mother-in-law and ofcourse in ratios she was a perfectionist and so is her recipe. I am glad that I am sharing that with you.
Its surely a high -calorie food item but that doesnt mean that people on weight-loss program cant have it. You can have it in right proportion. Its a great food for kids. Rich in phosphorous, it helps in strengthening of bones and is a must for kids above 6 months. Not just a healthy option but also easy for kids as they don’t have teeth to chew solid foods and it has the right consistency for them. Wheat flour being rich in vit b1 , it helps in glucose metabolism and its a great anti-oxidant too. Since wheat is rich in fibre, it makes you full for longer and helps lose weight.
Making Halwa is not a tough thing as I thought it would be. Neither are the ingredients required. We need Atta(Wheat Flour), Sugar, Eliachi (Cardamom) and Desi Ghee. Halwa without desi ghee is like food without salt. Its a matter of preference so I leave it to my readers to make their choice. Also I love it if its really sweet but people who cant take more sugar for health issues should lower the quantity of sugar from this recipe as mine is going to be too sweet. Lets talk about ratios: For Atta Halwa, we need one portion of Atta, almost twice sugar and three times water. Since Atta makes lumps, you need to be a good stirrer. Trust me upon this, I keep on stirring it till all lumps are dissolved and since its already at high temperature we need not worry. Eventually lumps will go. I have not added any nuts. Cashews that you see in the image are just for the image. The reason is simple my family likes all desserts plain and simple and they find eating dry fruits as a distraction. Not that they dont have dryfruits. In the morning time, we have dryfruits but not mixed in any of desserts. Feel free to add them. My suggestion would be to add Almond, Cashews and Raisins. The hard nuts you may fry in Ghee and can add either whole or in small chunks as you prefer it.
I enjoy this halwa with puri and kale chane and otherwise too. So at special occasion of Navratri, we make halwa(Suji), chane and puri as Bhog for mata rani. Whenever, we have family birthdays, I prefer to make Wheat halwa or Rice Kheer.
Closed ones have always loved Halwa made by me. I hope you also enjoy it!! Dont forget to share your experience with me..
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| Prep Time | 5 min |
| Cook Time | 20 min |
| Servings |
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- 1 small bowl Wheat Flour (Atta) Size of bowl is subjective. Would suggest you to take a small bowl around (50gm) and use that for all other ratios.
- 1.75 small bowl sugar
- 5-6 tablespoon Desi Ghee
- 6-7 Small Eliachi (cardamom)
- 3 bowl Water
Ingredients
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- Take a large Kadai (Pan with sides) and make sure it has no moisture. You may put it empty with burner on for a while and wipe it with kitchen cloth. Once its dry, add Atta to it. Keep the katori with which you had measured Atta for rest measures as base.
- Switch on Gas. Put on lower flame and simmer. We wish to roast the atta very slowly else it might get burnt. Add slowly Desi Ghee. You may have it with less ghee also.
- Mix it well.
- How much ghee is required can be really judged by mixing Atta and ghee. Once ghee melts, You would have a consistency as shown where atta is smoothly sauting and there are not lumps.
- While you are roasting atta, you may make Chashni(Suagr Water). Take the katori you used to measure the atta, take 1.75 times sugar of that katori and add it to pan. Take same katori and add 3 times water of that katori and add it to pan. Keep it for boiling. Boil it till sugar is dissolved. I had added eliachi in water and halwa both. Just remember to use mortal and pestle to make coarse powder of eliachi.
- Keep sauting continuously else it mite get burnt. It would take around 5-ten minutes. Slowly you would feel the aroma of Atta as it gets roasted. Also the very light color would start getting darker. A point will come when Atta would leave the ghee on sides of Kadai. Thats an indication that it has been roasted well. Now it depends what color of halwa you prefer, If you like the dark brown, you may saute for 1 more min else you may go to next step.
- Add water through sieve slowly and gradually. Be careful as both atta and water are very hot and they would leave bubbles. Keep sauting and adding water.
- Once all water is added, it would look like watery and lumpy. No worries. We still have to saute it for a min. You will observe that Atta has absorbed the water and Lumps have dissolved too as you sauted.
- This is how it looks and the shade is also brown neither dark nor light.
- The delicious Atta Halwa is ready..Enjoy!!
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 344 |
| % Daily Value* | |
| Total Fat 15.3g | 20% |
| Saturated Fat 9g | 45% |
| Cholesterol 23mg | 8% |
| Sodium 0mg | 0% |
| Total Carbohydrate 51.6g | 19% |
| Dietary Fiber 2.7g | 10% |
| Total Sugars 38.4g | |
| Protein 2.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 6mg | 0% |
| Iron 1mg | 4% |
| Potassium 68mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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