Atta Halwa (Wheat Pudding)
Atta Halwa or Atte ka halwa is something I have always found comfort in. As a kid, we had a family pooja on certain Sundays and my grandparents would make this halwa for the prasad; I didn’t even know it was called anything but karah prasad till my 20s, when I started doing research for holidays,
This year, I was away from my parents for Aasthami, the last day of the hindu holy week, at my in laws and it felt incomplete to not have the halwa with my roti that morning like I have my entire life so I thought I’d make it myself. After some googling and a call with my grandparents, I figured out what would be best method for me to try as a beginner and set out towards the kitchen. After about 30minutes, I had the perfect version of this recipe ready; what made it perfect for me was it took no time and tasted almost identical to my grandparent’s version. My version of this recipe is simple, classic and user friendly for those who might be intimidated to try. I hope you give this a try and it can become a part of your family recipes, Happy Holidays!
PREP TIME: 5 minutes l COOK TIME: 30 minutes l TOTAL TIME: 35 minutes
Ingredients
1 cup white granulated sugar
1 cup wheat flour (aata)
1 cup butter or ghee; you can also use vegan butter if that is your dietary preference
2 cups water
1 pinch salt
1 cup mixed nuts (of your choice)
Optional flavor mix-in ideas
1/2 teaspoon ground cardamom
few threads of saffron
Directions
Servings: 6 servings
Measure all the ingredients needed and set aside.
In a separate pan, add in nuts of your choice and dry roast on a medium-low flame until they brown slightly. Set this aside to use at the end for garnish.
Melt butter in a heavy based saucepan on medium heat. Be sure to stir the from time to time butter to melt it all.
I prefer to use a steel or copper saucepan so it heats evenly.
In a separate pot, add the water and sugar together and begin to heat on high.
Keep an eye on the water and sugar mix, stirring to make sure all the sugar has dissolved.
Once the butter has melted, being to stir it on medium heat until it turns light brown in tone and begins to smell nutty. At this point, add in the pinch of salt and any mix flavor ins you would like.
After the butter has toasted, begin to add the flour in slowly (I typically do this in 4 portions) and stir thoroughly to avoid lumps.
Add in all the flour and stir on medium-high heat for 10-15 minutes, until the entire mix has turned a warm brown tone. The intent is to roast all the flour through to cook out the raw flour taste.
Begin to add the sugar water mix into the flour mixture in increments, stirring continuously until the water completely disappears each time before adding more.
Roast and stir the halwa until the consistency is semi thick and it releases from the sides. Take the halwa off the flame once it releases.
The halwa can be stored in an air-tight container at room temperature for 24 hours or in the fridge for 5 days; the butter will solidify in the fridge so reheat it in the microwave or in a pan as needed.
Serve hot topped with roasted nuts!
