Atte Ka Halwa Recipe – Whole Wheat Flour Halwa with Khoya
Atte Ka Halwa, a delectable dessert hailing from North Indian cuisine, embodies the essence of comfort food with its rich flavors and delightful aroma. This sweet dish, made primarily from whole wheat flour, semolina, and khoya, is perfect for festive occasions or as a delightful end to any meal. Its unique texture and nutty taste create a memorable dessert experience that can be enjoyed by family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina/Rava) | 1/2 cup |
| Khoya (Mawa) | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 tablespoon |
| Almonds (Badam) | 1 tablespoon (for garnishing) |
| Cashew Nuts | 1 tablespoon (for garnishing) |
| Ghee | 1/4 cup |
| Sugar | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350-400 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 45 g |
| Sugars | 25 g |
| Protein | 7 g |
| Dietary Fiber | 3 g |
Preparation Time
| Type | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Serving Size | Number of Servings |
|---|---|
| 1 serving | 4 |
Cuisine
| Cuisine | Course | Diet |
|---|---|---|
| North Indian | Dessert | Vegetarian |
Instructions
To embark on your culinary adventure with Atte Ka Halwa, begin by ensuring all ingredients are ready and within reach, as this will make the cooking process smooth and enjoyable.
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Roast Nuts: In a skillet, heat 1 tablespoon of ghee over medium heat. Add the almonds and cashew nuts, roasting them until they turn golden brown and become crisp. Once they are perfectly roasted, remove them from heat and set aside.
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Prepare Sugar Water: In a saucepan, combine 1/2 cup of water with the sugar. Heat this mixture, stirring until the sugar dissolves completely. Once melted, keep this hot sugar water aside for later use.
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Roast Flour and Semolina: In a heavy-bottomed pan or kadai, heat 1/4 cup of ghee over medium heat. Add the whole wheat flour and semolina (sooji) to the pan. Stir well and roast for about 5 to 6 minutes, or until the mixture emits a fragrant aroma and changes to a slightly darker shade, resembling coarse crumbs.
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Incorporate Khoya: Once the flour mixture is roasted to perfection, add the cardamom powder and khoya. Stir everything together, allowing the khoya to melt and blend into the halwa. Continue to cook for an additional 5 minutes, ensuring to stir constantly to prevent any burning.
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Add Sugar Water: As the halwa begins to thicken, gradually pour in the prepared hot sugar water, stirring continuously. You will notice that the halwa may splutter at this stage, which is a good sign! Keep stirring for another 5 minutes. The halwa will start to thicken, eventually pulling away from the sides of the pan.
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Finishing Touches: Once the halwa reaches the desired consistency and leaves the sides of the pan, turn off the heat. Carefully transfer the halwa into a serving bowl.
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Garnish and Serve: Garnish your Atte Ka Halwa with the roasted almonds and cashew nuts for an added touch of elegance and crunch.
This delightful dish can be served warm alongside a traditional Indian meal or as a standalone dessert, especially during festivals or family gatherings. Its rich, nutty flavor and inviting texture make it a sure hit among your loved ones. Enjoy every spoonful of this sweet indulgence!
This Atte Ka Halwa recipe will surely become a beloved staple in your dessert repertoire, and it beautifully represents the warm hospitality of North Indian cuisine. Let the aromas fill your kitchen as you create this delectable treat, making cherished memories with friends and family around the dining table.
