Punjabi Aata Ka Halwa | Whole Wheat Flour Fudge Recipe
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!
Ingredients
- 1/2 cup Whole wheat flour
- 1/2 cup Ghee
- 1/3 cup Sugar
- 2 cups Water
- 1 cup Chopped Cashew & Raisins
Instructions
- 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.