Aata ka Halwa | Gurudwara Kada Prashad | Wheat Flour Fudge
This Aata ka Halwa recipe or wheat flour halwa recipe is what I have grown up eating at my parent’s house. And, now I know why my mom would only make it occasionally!
As much as I love having a good punjabi atta halwa, made perfectly and that would mean, the atta or whole wheat flour would be roasted to perfection to get that smoky-nutty flavour. But, there is a but. It really makes for an awfully long stirring & standing time in the kitchen, which I detest these days.
Halwa, just like any other Indian sweet dish recipe, needs delicate precision in every step as you go along its preparation. Ingredients have to be perfect, otherwise you would be left with a big and lump of flour that could only be good as a paperweight!
Although, it is widely contested that ‘halwa’ has it origin roots in Arabic cuisine, which later made its way to South Asian cuisine. Regardless, we have quite a wonderful collection of halwa recipes in our kitty.
I already have Indian Gajar Ka Halwa recipe (Carrot Fudge Recipe) on my blog. You may check it out here.
Few days back, when I shared this pic in one of the popular Facebook Food groups, I got a mixed reaction from the followers. While some of them were familiar with this as atta sheera recipe, however, for some it was completely new. Some even confused this with Sooji ka Halwa and one person even wrote that I might have burnt this thing. While I love this kind of discussion, I realised that not many knew about this Aata Halwa. Actually that prompted me to make some, shoot it and then post it here on my blog.
As the summer is on its way out, I think we can start thinking of getting ourselves few rich & decadent halwa recipes that would last us throughout the winter months.
This Atta Halwa makes an excellent snack for kids. The flour is dry roasted and has enough quantity of sugar and ghee to make it last long. So, as it cools down, cut it in cubes and refrigerate it in air-tight containers. It would easily last for a week or 10 days!
As much as I love having a good punjabi atta halwa, made perfectly and that would mean, the atta or whole wheat flour would be roasted to perfection to get that smoky-nutty flavour. Halwa, just like any other Indian sweet dish recipe, needs delicate precision in every step as you go along its preparation. Ingredients have to be perfect, otherwise you would be left with a big and lump of flour that could only be good as a paperweight!
- 1/2 cup Whole wheat flour
- 1/2 cup Ghee
- 1/3 cup Sugar
- 2 cups Water
- 1 cup Chopped Cashew & Raisins
- Take a non-stick cooking pan and add the flour in it. Now, turn the heat on. As the pan starts to heat, keep the atta stirring with a silicon/wooden spatula. Keep the heat on medium-low while roasting the flour. In 10-12 minutes, you will see the colour change into light golden-brown and emanate a nutty aroma.
- Once the colour has changed into a light brown shade, add the ghee and mix the flour and ghee completely.
- Now, turn the heat low and add the water and sugar. Give it a rigourous mix and allow the moisture to be absorbed completely.
- I don't expect ghee to ooze out from the halwa because for that you need to use double the amount of flour. So, once I have attained the desired consistency (keep it loose, because it will tighten further upon coolinturn off the heat and drizzle a teaspoon of ghee for the sheen.
- Take it out on a platter and serve it with some chopped nuts on the top, or flatten it in a mould and allow it to cool down completely. Once so, cut it in squares and store it in your Tupperware for later.