Atte Ka Halwa / Wheat Flour Dessert

                                                                         

I had fond childhood memories of this halwa but till recently I didn't attempt making it! I don't know why I had this firm conviction that it was way too rich and not at all easy to make. Both of these assumptions proved false when I mustered up courage enough to finally try it out. It was absolutely smooth sailing with no hitch at all and it came out so good!! Mouth watering delicious!! Elated, I tried out the recipe several times within the space of a few days. Each time it came out satisfyingly perfect.

Atte Ka Halwa is a traditional Indian sweet often prepared on festivals or auspicious occasions. It has three basic ingredients: wheat flour, sugar and ghee. The wheat flour is roasted in ghee on a low flame till it emits a nice aroma and changes colour. Sugar syrup is then added to it gradually and stirred continuously till it forms a smooth, gooey confection. It is generally served hot garnished with nuts and raisins.

As this is my first post of the year I would like to wish everyone a very happy new year. May  the coming year bring an abundance of joy, peace and happiness to you and your dear ones. Take good care of yourselves and try to eat healthy and eat fresh.

Ingredients: 

1/2 cup atta (wheat flour)
1/4 cup ghee
1/2 cup sugar
1 1/2 cup water
1/2 tsp cardamom powder
1 tbsp raisins
1 tbsp each, almonds, cashew nuts

Method:    In  a pan add sugar and water and heat till sugar dissolves completely. Switch off the flame. Chop almonds and cashew nuts and crush cardamom seeds to powder. Soak raisins in water for few minutes.

Heat ghee in a heavy bottom pan. Add the nuts, fry lightly and remove. In the same ghee add  atta and roast over a low to medium flame. The texture of atta  will gradually change from being crumbly to smooth and ghee will begin to ooze a little. The colour  too will darken slightly and it will lose raw smell and give off a pleasant aroma. Add the sugar and water solution slowly, stirring all the while. Also add the cardamom powder, raisins and nuts, saving some almonds for garnish. Stir till the water is almost absorbed, making sure not to dry it out totally as the halwa will thicken further, even after removing from flame. Serve hot.

Do not try to speed up the process of roasting atta.  It can lead to the atta getting burnt....and the smell of that is so strong that you will be able to do nothing to rescue the dish from sure disaster. At the same time make sure the atta is properly roasted as the smell of under done atta is also pretty bad!!!