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    Home » Indian Sweets

    Atta Halwa (Wheat Aate Ka Halwa)

    Published: Aug 21, 2020 · Last Modified: Aug 5, 2022 by Kanan Patel / 5 Comments

    Jump to Recipe Pin Recipe
    Atta halwa in a bowl with text on top of image for pintrest
    aate ka halwa recipe pin

    Atta Halwa!! Who could resist a spoonful of this? It’s perfectly sweet, smooth, rich and melt-in-your-mouth kind made with just 4-ingredients (plus, water and garnish).

    Atta is made from wheat hence this is called wheat halwa. Here aate ka halwa is the Punjabi term, while in Gujarati it is called ‘Gau no sheero’.

    Close up image of atta halwa garnish with almonds in a white bowl with red decorative napking underneath
    Jump to:
    • ❤️Why I Love This Recipe
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • 🥣 Storage & Re-heating Instructions
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️Why I Love This Recipe

    This atta halwa is such a quick recipe that gets ready in 15 minutes only. (FYI, takes more time if making bigger batch).

    It has a perfect proportion of ghee, flour and sugar and it is important to get the right texture.

    This wheat halwa recipe gives you the perfect texture - soft, smooth and fluffy (not dense at all).

    It is a pantry staple dessert. All the things used in making this aate ka halwa is very easily available in any Indian pantry.

    This is good for toddlers. My daughter loves it while she was teething. Ghee keeps them full and promotes good sleep. (PS, I know sugar is not advisable for babies/toddlers, use jaggery instead.)

    🧾Ingredients

    Here is the pic of the ingredients used in making atta halwa recipe. Main 3-ingredients (Ghee, wheat flour and sugar). For the flavor, cardamom powder is used. For the garnish, almonds are used.

    Image of ingredients used in atta hawal includes wheat flour, sugar, ghee, water, cardamom and almonds
    • Ghee - for the good tasting halwa, always use good quality ghee. I always use homemade ghee. Also, do not reduce the amount of ghee otherwise you’ll have to compromise on taste and texture. 
    • Wheat flour - I always use whole wheat flour (aka chapati atta) from Indian grocery stores. I have never tried with wheat flour from American stores. 
    • Sugar - Traditionally sugar is used. But you can make with jaggery. For that, you need to melt the jaggery in the warm water.

    👩‍🍳Step By Step Photo Instructions 

    1) Heat the ghee in a pan (heavy bottom one) on medium-low heat.

    2) Once hot add wheat flour.

    3) Keep stirring constantly and roasting. In the beginning, as you mix, it will be clumpy and feel heavy as you stir.

    4) Roast for until you notice the color change and it becomes aromatic. Also, you’ll notice that flour feels light, becomes pasty and ghee starts to ooze out from the side. These are the signs that flour is roasted perfectly.

    Collage of 4 images showing ghee in a pan, flour added, mixing and roasted flour-ghee mixture

    5) Now add water and using another hand keep stirring as you add water to avoid lumps.

    6) Keep stirring and cooking, within 2-3 minutes all the water has been absorbed and it becomes thick.

    7) Now add sugar.

    8) Mix, as sugar melts, it comes runny and loose again.

    9) Keep stirring and cooking until it becomes thick and leaves the sides of the pan. Also, ghee starts to ooze out from the sides. Turn off the stove.

    10) Now add cardamom powder and mix. 

    Collage of 6 images showing water added, thick halwa, sugar added, melted, halwa consistency, added cardamom

    💭Expert Tips

    • Always use heavy-bottom pan/kadai to make this atta halwa. So the flour doesn’t burn or get brown too quickly without being roasted nicely.
    • Roasting the flour properly is the key to get the best-tasting wheat halwa. Otherwise, you’ll have a raw taste of flour and halwa becomes dense.
    • Roast the flour on Medium-Low heat.
    • Keep stirring continuously all the time. You’ll get good arm exercise. 
    • How do I know that flour is roasted? In the beginning, as you mix flour and ghee, you feel it heavy and it becomes lumpy. As it gets roasted, it feels light as you stir and texture gets loose and pasty from lumpy. 
      - Plus, you’ll get a nice aroma of roasted flour and you’ll notice the color change.
    • If adding nuts, I would recommend frying beforehand in the ghee, remove them to a plate and add at the end.

    🍽 Serving Ideas

    • This can be served warm or at room temperature.
    • At many places (in North India), it is eaten as a breakfast. 
    • This wheat halwa can be served as a dessert or along with the meal (when served with puri).

    🥣 Storage & Re-heating Instructions

    • At room temperature, it stays good for a day.
    • In the refrigerator, it stays good for 3-4 days in an airtight container.
    • In the freezer, it stays good for up to 3 months.
    • To re-heat, just remove and warm-up the required amount in the microwave. Do not over-heat otherwise, it becomes chewy.
    • To reheat on the stovetop, you may need to add little ghee in the pan, once hot add halwa and heat on low till becomes warm. 

    FAQs

    Is it the same as Kada Prasad served in Gurudwara?

    The method is the same. But there are a few changes required. You’ll want to use coarse wheat flour instead of chapati atta. At Gurudwara, they mill their own flour. Plus, increase the amount of ghee. So the ratio of ghee:flour:sugar:water should be 1:1:1:3. Also, the kada prasad at Gurudrawa is made with devotion and love.

    How to make atta halwa with jaggery?

    Melt the jaggery (gur) in warm water and use this sweet water to make halwa. The color of the wheat halwa will be darker because of the jaggery color. Plus, jaggery is warm in nature meaning increase the body heat, and so the ghee. Hence this combination is best for winter months only.

    Wheat halwa in a bowl with garnish of almonds, another bowl in the back, polka dot napkin underneath

    Check Out Other Halwa Recipes

    • Lauki halwa
    • Badam halwa
    • Pineapple halwa
    • Pumpkin halwa
    • Rajgira halwa
    • Moong dal halwa

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Close up image of atta halwa garnish with almonds in a white bowl with red decorative napking underneath
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    Atta Halwa (Wheat Aate Ka Halwa)

    5 from 5 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Atta Halwa!! Who could resist a spoonful of this? It’s perfectly sweet, smooth, rich and melt-in-your-mouth kind
    Author: Kanan
    Course: Dessert
    Cuisine: Indian
    Calories: 392kcal
    Servings 3
    Prep Time 2 minutes
    Cook Time 13 minutes
    Total Time 15 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ⅓ cup Ghee (clarified butter)
    • ½ cup Whole wheat flour (Chapati atta)
    • 1 cup Water
    • ½ cup Sugar
    • ⅛ teaspoon Green cardamom seeds powder
    • 1-2 tablespoons Almonds or cashews or raisins
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    Instructions 

    • Heat ghee: Heat the ghee in a heavy bottom pan on medium-low heat.
    • Roast flour: Once hot add wheat flour. Keep stirring constantly and roasting. In the beginning, as you mix, it will be clumpy and feel heavy as you stir.
      - Roast for until you notice the color change and it becomes aromatic. Also, you’ll notice that flour feels light, becomes pasty and ghee starts to ooze out from the side. These are the signs that flour is roasted perfectly.
    • Add water & stir: Now add water and using another hand keep stirring as you add water to avoid lumps. Keep stirring and cooking, within 2-3 minutes all the water has been absorbed and it becomes thick.
    • Add the sugar: Now add sugar. Mix, as sugar melts, it comes runny and loose again. Keep stirring and cooking until it becomes thick and leaves the sides of the pan. Also, ghee starts to ooze out from the sides. Turn off the stove.
    • Add flavoring & Serve: Now add cardamom powder and mix. Serve warm.

    Notes

    • Always use heavy-bottom pan/kadai to make this atta halwa. 
    • Roasting the flour properly is the key to get the best-tasting wheat halwa. Otherwise, you’ll have a raw taste of flour and halwa becomes dense.
    • Roast the flour on Medium-Low heat.
    • Keep stirring continuously all the time. You’ll get good arm exercise. 
    • If adding nuts, I would recommend frying beforehand in the ghee, remove them to a plate and add at the end.
    • Storage: Keep in an airtight container, Stays good for a day at room temperature, 3-4 days in the refrigerator and up to 3 months in the freezer.
    • Reheat: Remove the required amount and just warm (not hot) it up in a microwave.

    Nutrition

    Calories: 392kcal | Carbohydrates: 48g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 5mg | Potassium: 96mg | Fiber: 3g | Sugar: 33g | Calcium: 16mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Sarita

      April 01, 2016 at 3:38 am

      Thanks for the recipe. Just a small clarification. The water we add should be hot or should we use the normal water (room temperature)

      Reply
      • Kanan

        April 01, 2016 at 8:53 am

        Normal room temperature water would be fine.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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