This Atte Ka Halwa is soft, luscious, melt-in-the-mouth, and absolutely delicious! It is popular in different parts of India and can be enjoyed during celebrations, festivals, winters, and with meal or after-meal desserts.
The best part of this Wheat Halwa or Wheat Sheero is that it is made with whole wheat flour roasted in ghee and tastes very comforting! It is wholesome, filling, and satisfying, and a small portion of it provides warmth on cold days!
What is Atte Ka Halwa?
Atte Ka Halwa or Wheat Halwa is a whole wheat pudding. This Halwa is a traditional Indian dessert, and it is also known as Sheera. In North India, it is known as Halwa; in Gujarat and Maharashtra, it is known as Sheera. In Gujarati, we call it Ghau No Sheero (Ghau is a Gujarati name for wheat).
About Wheat Halwa
Wheat Halwa is a simple dessert with only three primary ingredients: wheat flour, ghee, and sugar.
This Indian dessert is an absolute stunner. It is soft, creamy, rich, and melts in the mouth. It has the goodness of whole wheat and ghee. And if you want to make it healthier, use jaggery powder instead of sugar.
Wheat Sheero is my go-to recipe for a sweet craving. We generally like to have a sweet dish that provides energy during winter days, and this Halwa is perfect for that purpose.
However, it can also be served throughout the year for lunch, dinner, or as an after-meal dessert. Apart from festivals and celebrations, it is also made for auspicious occasions. Atte Ka Halwa is made as a Prasad during the Pooja ceremony or religious ceremony in some regions.
Making this Sheera is quick and can be done in under 20 minutes. Also, you can adjust the proportion of sugar and ghee according to your preferences. You can also reduce the amount of ghee slightly, but be careful, as less ghee will make the Halwa chewier.
Kada Prasad is also made similarly, but the only difference is that more ghee is used for Prashad. If you want to make Kada Prasad, take one cup of ghee, one cup of flour, and two cups of water.
I like to add cardamom for flavor and chopped almonds for some crunch. But both elements are optional, and you can skip them.
Why You Will Love This Sheero
- Atte Ka Halwa is soft, luscious, and melts in the mouth.
- It’s an easy recipe with a few ingredients.
- It is one of the most famous Indian desserts.
- This Sheera is made with whole wheat flour.
- It is quick and requires less than 20 minutes.
- It is great as a dessert for any festival or perfect for a sweet treat on cold winter days.
- Kids will also love this Indian dessert.
Ingredients
- Ghee: Ghee is essential for the smooth and melt-in-the-mouth Halwa, so try not to skimp on ghee. It also makes the Halwa delicious and luscious. However, you can add more ghee if you want. Generally, one cup of ghee is used when this halwa is made as Kada Prasad. But I use less than one cup of ghee when I make it as a dessert.
- Whole Wheat Flour: I have used regular whole wheat flour, which I use to make Roti. But if you like to use coarse flour, you can use that for some texture. Make sure to roast whole wheat flour properly for the perfect texture and to remove the rawness. We have to roast the flour on low-medium heat until it is aromatic and turns brown but not burnt.
- Sugar: I have added cane sugar, but you can use regular white sugar. Also, adjust the amount of sugar as per your sweet preference. If you use one cup of ghee, add one cup of sugar. But with ⅔ cup of ghee, you can add anywhere between ¾ to 1 cup of sugar.
- Water: I like to add water to this halwa as there is enough ghee to provide richness to the dish. But if you like to add milk, you can use the same amount of it instead of water. Or, use half and half.
- Ground Cardamom: I like to add a pinch of ground cardamom for flavor, but you can skip it.
- Almonds: I have added chopped almonds to the Sheera, which is optional, and you can either add or skip them.
Step-by-Step Directions
- In a medium saucepan, add water and heat until it is boiling.
- You want boiling water to add to the roasted flour mixture.
- Heat ghee in a heavy-bottomed pan or Kadai on low-medium heat.
- Once the ghee melts, add flour and mix to combine well with ghee.
- Roast the whole wheat flour until golden brown and fragrant, stirring continuously.
- It will take 8-10 minutes, and you will see some ghee being released.
- Also, the mixture will become light and fluffy.
- Do not roast the flour on high heat to prevent the burning of the flour, and stir continuously for even browning.
- Once the flour is roasted well, add hot water carefully, stirring everything continuously while pouring the liquid to avoid lump formation.
- Be careful while adding water, as the mixture will bubble a lot.
- Continue cooking and stirring until the whole wheat flour absorbs all the water; it will take about a minute.
- Add sugar, chopped almonds, and cardamom powder and mix well.
- Continue stirring until the mixture gets thicker.
- The Halwa is ready when the mixture becomes thick, stops sticking to the pan, and ghee oozes from the sides.
- Turn off the heat, transfer the Halwa to the serving bowl, and serve it hot or warm.
Serving Suggestions
- Serve this Wheat Sheero hot or warm. You can also serve it at room temperature; however, it tastes best when served immediately.
- This dessert tastes delicious on its own and does not need any accompaniment.
- Serve this Halwa with lunch or dinner and convert your regular meal into a festive meal.
Storing Suggestions
- Store the leftover Atte Ka Halwa in an airtight container and refrigerate for up to 2 days.
- Reheat the dessert in the microwave. Or reheat in a pan over low heat.
Helpful Tips
- Whole Wheat Flour: I have used regular Roti Atta for this recipe. You can use coarse whole wheat flour if you like your Halwa to have some texture. Also, It is essential to roast the flour properly for the best texture and to remove the rawness. Roast the flour until it turns brown and aromatic, but it should not be burnt. So, always roast it on low-medium flame and stir continuously. It will take about 8-12 minutes, depending on the flour.
- Sugar: I have used cane sugar, but you can add regular white sugar. You can adjust the sugar to your taste. If not sure, always add a little less sugar than mentioned in the recipe, mix, taste, and add more sugar as required.
- Ghee: I have added ⅔ cup of ghee, but if you like, add one cup of ghee. For Kada Prasad, the ratio is one cup of flour, one cup of sugar, and two cups of water.
- Cardamom: Generally, this Halwa is made without cardamom. But I like adding it for some flavor. However, you can add it or skip it.
- Nuts: I have added chopped almonds to the Sheera and used them for garnishing. You can either skip the nuts or add chopped cashews instead of almonds.
- Heat: It is essential to cook the Halwa on low-medium heat. The Halwa should be dark in color but not burnt. So, while making it, stir the mixture continuously.
More Halwa Recipes
You May Like More Indian Sweets and Desserts
- Phirni Recipe / Kesar Firni
- Pistachio Kalakand / Kalakand With Pistachios
- Chocolate Coconut Balls / Chocolate Coconut Ladoo
- Milk Rava Kesari / Milk Kesari
- Shrikhand Recipe / How To Make Shrikhand
Recipe Card
Atte Ka Halwa / Wheat Halwa / Wheat Sheero
Video
Ingredients
- ⅔ cup (130g) ghee, in semi-solid form
- 1 cup (140g) whole wheat flour
- 2 cups (480ml) water
- 1 cup (200g) sugar (or add to taste)
- A good pinch of ground cardamom
- 1 tablespoon chopped almonds (optional)
Instructions
- In a medium saucepan, add water and heat until it is boiling. You want boiling water to add to the roasted flour mixture.
- Heat ghee in a heavy-bottomed pan or Kadai on low-medium heat.
- Once the ghee melts, add flour and mix to combine well with ghee. Roast the whole wheat flour until golden brown and fragrant, stirring continuously. It will take 8-10 minutes, and you will see some ghee being released. Also, the mixture will become light and fluffy.
- Do not roast the flour on high heat to prevent the burning of the flour, and stir continuously for even browning.
- Once the flour is roasted, add hot water carefully, stirring everything continuously while pouring the liquid to avoid lump formation. Be careful while adding water, as the mixture will bubble a lot.
- Continue cooking and stirring until the whole wheat flour absorbs all the water; it will take about a minute.
- Add sugar, chopped almonds, and cardamom powder and mix well. Continue stirring until the mixture gets thicker.
- The Halwa is ready when the mixture becomes thick, stops sticking to the pan, and ghee oozes from the sides.
- Turn off the heat, transfer the Halwa to the serving bowl, and serve it hot or warm.
Notes
- Whole Wheat Flour: I have used regular Roti Atta for this recipe. You can use coarse whole wheat flour if you like your Halwa to have some texture. Also, It is essential to roast the flour properly for the best texture and to remove the rawness. Roast the flour until it turns brown and aromatic, but it should not be burnt. So, always roast it on low-medium flame and stir continuously. It will take about 8-12 minutes, depending on the flour.
- Sugar: I have used cane sugar, but you can add regular white sugar. You can adjust the sugar to your taste. If not sure, always add a little less sugar than mentioned in the recipe, mix, taste, and add more sugar as required.
- Ghee: I have added ⅔ cup of ghee, but if you like, add one cup of ghee. For Kada Prasad, the ratio is one cup of flour, one cup of sugar, and two cups of water.
- Cardamom: Generally, this Halwa is made without cardamom. But I like adding it for some flavor. However, you can add it or skip it.
- Nuts: I have used chopped almonds to add them to the Sheera and for garnishing. You can either skip the nuts or add chopped cashews instead of almonds.
- Heat: It is essential to cook the Halwa on low-medium heat. The Halwa should be dark in color but not burnt. So, while making it, stir the mixture continuously.
Nutrition (Approximate Values)
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