Atta halwa
Atta halwa is a delicious and traditional Indian dessert made from whole wheat flour (atta), ghee (clarified butter), sugar, and water. It's a sweet and rich dessert that is often garnished with nuts and served warm. The combination of the nutty flavor of the wheat flour and the sweetness of the sugar makes it a delightful treat.
Ingredients
- 1 cup whole wheat flour (atta)
- 1 cup ghee (clarified butter)
- 1 cup sugar
- 2 cups water
- 1 handful nuts chopped, (like almonds, cashews, or pistachios) for garnish
- 1 pinch cardamom powder (optional, for added flavor)
Instructions
- Heat a heavy-bottomed pan or a kadai on medium heat and add the ghee to it.
- Once the ghee melts, add the whole wheat flour (atta) to the pan.
- Stir continuously and roast the flour in the ghee until it turns golden brown and releases a nutty aroma. This step is crucial for the flavor of the halwa, so make sure the flour is well-roasted but not burned.
- In a separate pot, bring water to a boil.
- Slowly add the boiling water to the roasted atta (wheat flour) while stirring continuously. Be careful, as the mixture may splutter.
- Keep stirring until the water is absorbed by the flour and the mixture starts to thicken.
- Add the sugar to the pan and continue stirring until the sugar dissolves completely.
- At this stage, you can also add a pinch of cardamom powder for additional flavor if desired.
- Cook the halwa on low heat for a few more minutes until it reaches a thick, halwa-like consistency and starts to leave the sides of the pan.
- Remove the halwa from the heat and garnish it with your choice of chopped nuts.
- Serve the atta halwa warm and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 733kcal (37%)Carbohydrates: 73g (24%)Protein: 5g (10%)Fat: 50g (77%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 115mg (38%)Sodium: 9mgPotassium: 155mg (4%)Fiber: 4g (17%)Sugar: 50g (56%)Vitamin A: 4IUVitamin C: 0.03mgCalcium: 20mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
