Atte Ka Halwa / Wheat Halwa / Wheat Sheero
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 meal or after-meal desserts.
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)
Calories : 379kcalCarbohydrates : 48gProtein : 3gFat : 21gSaturated Fat : 12gPolyunsaturated Fat : 1gMonounsaturated Fat : 6gCholesterol : 51mgSodium : 5mgPotassium : 85mgFiber : 2gSugar : 33gVitamin A : 2IUCalcium : 14mgIron : 1mg
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