Atta Halwa (Wheat Aate Ka Halwa)

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’.

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.

• 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.

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. 

💭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

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📋 Recipe Card