In North Indian families, atte ka halwa is prepared on festivals and other special celebrations such as birthdays, family get-togethers, etc.
This sweet delicacy is everyone’s favourite in our family. We really don’t need a reason to make this delicious atte ka halwa. I often make atte ka halwa for breakfast or for our Sunday brunch.
The best accompaniment with atte ka halwa are –
- Dry roasted moong dal ka papad.
- Puri and aloo ki sabzi.
- Vegetable Cutlets.
- Bread rolls.
The recipe is very simple and easy.
Ingredients for 4 to 5 servings –
- Atta (whole wheat flour) – 1 teacup
- Desi ghee (clarified butter)- ½ teacup
- Sugar – ¾ teacup
- Elaichi (cardamom powder)- ¼ tsp
- Kaju (cashew nuts ) – 8 to 10
- Water – 3 teacups
- Heat desi ghee in a heavy bottom kadhai (wok).
- Fry cashew nuts until golden. And then take them out.
- In the remaining ghee, add atta, mix well and roast on low flame.
- Slowly, the mixture will start turning golden and a very nice aroma will be obtained.
- Roast the atta until it turns dark golden and the ghee separates.
- Boil three cups of water in a saucepan.
- Slowly pour hot water over roasted atta, keep stirring continuously (this will prevent the forming of lumps) till atta absorbs all the water.
- Now add sugar and cardamom powder and cook for 4 to 5 minutes on a low flame, keep stirring continuously.
- Switch off the flame.
- Transfer steaming hot halwa in individual bowls and garnish with roasted cashew nuts.
- Relish halwa with your favourite accompaniment.
- Roast atta (wheat flour) on low heat otherwise raw smell and raw taste of atta will spoil the taste of the halwa.