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    Whisk Affair » Recipes » Indian Sweets & desserts » Atta Halwa (Aate Ka Halwa, Wheat Halwa)

    Published: Aug 26, 2021 | Last Updated On: Aug 26, 2021 by Neha Mathur

    Atta Halwa (Aate Ka Halwa, Wheat Halwa)

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    Jump to Recipe

    Atta Halwa (Aate Ka Halwa, Wheat Flour Halwa, Godhumai Halwa, Atta Ka Sheera) is a traditional North Indian dessert that is made using just 3 main ingredients – whole wheat flour, sugar, and ghee(clarified butter). This melt-in-your-mouth Indian pudding is super easy to make and can be made for festivals or special occasions.

    Try a few more halwa recipes that can be served for the festivals, celebrations, or other special occasions – Bread Halwa, Lauki Ka Halwa, Rajgira Halwa, Suji Ka Halwa, Carrot Halwa, Rajasthani Moong Dal Halwa, Kaddu Ka Halwa, Beetroot Halwa, and Besan Ka Halwa. 

    Atta Halwa served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Atta Halwa
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Atta Halwa (Aate Ka Halwa, Wheat Flour Halwa, Godhumai Halwa, Atta ka Sheera) is a popular North Indian dessert (especially popular in Punjab) made using 3 basic ingredients – whole wheat flour, sugar, and ghee (clarified butter).

    It is one of the simplest desserts you can make at home in no time. The texture of this wheat halwa is very smooth and it just melts in your mouth.

    A good aata halwa is gooey, smooth, and loaded with ghee. Do not compromise on the quantity of ghee otherwise, it will not turn the way it should be.

    The most important tip to make the best aate ka halwa recipe is to use an equal amount of sugar, and flour, and a generous amount of ghee.

    In Punjabi gurudwaras (Sikh temple), it is known by the name of kada prasad (karah prasad) and is served as a prasad in langar (community lunch).

    Learn to make the best Punjabi Gurudwara style atta halwa recipe at home using my foolproof recipe.

    Serve this traditional recipe for a hearty breakfast or post-meal dessert. It is a great Indian dessert to make for festive occasions or special days.

    Ingredients

    Aate ka halwa ingredients.

    Whole Wheat Flour makes the base of this halwa.

    The Indian wheat flour is slightly different in texture than the ones you get from the American supermarkets.

    Try to get chapati atta from a local Indian grocery store for the best result.

    You can also add a little amount of fine sooji (semolina) for a different texture of the atta halwa.

    Ghee – This halwa should be made in desi ghee (clarified butter) for the best result. If ghee is not available, then you can make it in unsalted butter.

    Sugar – I use granulated white sugar to make atta ka halwa recipe but you can use brown sugar or jaggery powder too

    I like my atte ka halwa very mildly sweet and but you can definitely increase the amount of sugar as per your taste preference.

    Add crushed green cardamom or cardamom powder, it gives a nice flavor and aroma to the halwa.

    Nuts like almonds and cashew nuts give this halwa a lovely texture.

    How To Make Atta Halwa

    Heat ¾ cup ghee in a heavy bottom pan over medium-low heat.

    Tip – Use a heavy-bottomed pan or a thick pan, to avoid burning the flour while roasting.

    Ghee heating in a pan.

    Add 1 cup whole wheat flour to the pan and fry on medium-low heat until the flour is slightly browned (6-8 minutes). Stir very frequently while frying.

    Whole wheat flour added to the pan.
    Flour roasted until lightly browned.

    Add 10-12 roughly crushed almonds and 10-12 roughly crushed cashew nuts and fry until the color of the wheat flour is changed to dark brown and it starts to emit a nutty aroma (12-15 minutes ). Stir very frequently and do not let the flour burn.

    Tip – Roasting the flour is the most important step in this recipe. The final color of the atta halwa will the same as that of the roasted flour. Make sure that you do not over roast it, otherwise, it will turn dark brown and will smell of burnt flour. And if not roasted well, it will taste raw.

    Nuts added to the pan.
    Flour roasted until nicely browned.

    Water or Milk? Once the flour is roasted well, add 2 cups of water, stirring continuously, and cook until the water is almost absorbed. You can replace water with milk for a richer halwa. The halwa will become very light in color at this stage but worry not.

    water added to the pan.
    Water absorbed by flour.

    Add 1 cup sugar and ½ teaspoon cardamom powder and cook for another 3-4 minutes. Once the sugar starts to melt and caramelize, the atta halwa will start to darken in color. Stir very frequently.

    Sugar and cardamom powder added to the pan.

    Garnish with slivered almonds and pistachios. Serve warm or at room temperature.

    Ready Atta halwa.

    Frequently Asked Questions

    Kada Prasad vs Atta Halwa

    Both Kada Prasad and Aata Halwa are one and the same thing. When served in Gurudwara as Kada Prasad, this halwa gets a divine taste as it’s made with much love and devotion. That taste is very difficult to replicate at home but this recipe is very close.

    Why is my atta halwa different from the one served at the Gurudwara?

    To make the Gurudwara Style Kada Prasad, you will need slightly grainy and coarse flour.

    At Gurudwaras, they make their own flour and grind it coarsely. While at home, we use the wheat flour that is used to make chapatis. To make Gurudwara style kada prasad, add some daliya (broken wheat) to a food processor and grind it to make fine semolina-like flour. Use this flour to make the halwa.

    How to make wheat halwa recipe with jaggery (gud)?

    Replace sugar with 1 cup of powdered jaggery. You can also add some khoya (reduced milk solids) to this variation. Jaggery gives the body the warmth necessary to sail through the winter months in Northern India and this halwa made using jaggery is a great way to include it in your diet.

    Can I use butter instead of ghee to make aate ka halwa?

    Yes, you can use unsalted butter in place of ghee but the taste and texture of the halwa will differ. It tastes the best when made in ghee.

    Serving Suggestions

    Serve Atta Halwa hot or at room temperature as dessert after your Indian meals. My favorite way of serving this halwa is with Poori and Aloo Matar Curry or Sookha Kala Chana.

    In North Indian homes, whole wheat flour halwa is popularly made for a rich and wholesome breakfast, especially during winters.

    Storage Suggestions

    You can easily store aate ka halwa in an airtight container in the refrigerator for 3-4 days.

    Reheat in a microwave or in a pan over the stovetop before serving.

    Atta halwa doesn’t taste great when served cold. Splash a little milk or water while reheating if the halwa has thickened a lot.

    You can also freeze it in a freezer-safe container for up to 3 months.

    You Might Also Like

    • Lauki Ka Halwa (Dudhi Halwa, Bottle Gourd Halwa)
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya
    • North Indian Style Sooji Halwa (Suji Ka Sheera, Indian Semolina Pudding)
    • Bread Halwa (Bread Sheera)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Atta Halwa (Aate Ka Halwa) is a traditional North Indian dessert that is made using just 3 main ingredients - whole wheat flour, sugar, and ghee(clarified butter). This melt-in-your-mouth Indian pudding is super easy to make and can be made for festivals or special occasions.

    Atta Halwa Recipe (Aate Ka Halwa, Wheat Halwa)

    Atta Halwa (Aate Ka Halwa, Wheat Halwa) is a traditional North Indian dessert that is made using just 3 main ingredients – whole wheat flour, sugar, and ghee(clarified butter). This melt-in-your-mouth Indian pudding is super easy to make and can be made for festivals or special occasions.
    3.80 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 6 people
    Calories: 484kcal
    Author: Neha Mathur

    Equipment

    • Kadai
    • Heavy Bottom Pan

    Ingredients 

    • ¾ cup ghee
    • 1 cup whole wheat flour (chapati atta)
    • 10-12 roughly crushed almonds
    • 10-12 roughly crushed cashew nuts
    • 2 cups water (or milk)
    • 1 cup sugar (or powdered jaggery)
    • ½ teaspoon cardamom powder
    US Customary or Metric
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    Instructions

    • Heat ghee in a heavy bottom pan over medium-low heat.
    • Tip – Use a heavy-bottomed pan or a thick pan, to avoid burning the flour while roasting.
    • Add whole wheat flour to the pan and fry on medium-low heat until the flour is slightly browned (6-8 minutes). Stir very frequently while frying.
    • Add almonds and cashew nuts and fry until the color of the flour is changed to dark brown and it starts to emit a nutty aroma (12-15 minutes ). Stir very frequently and do not let the flour burn.
    • Tip – Roasting the flour is the most important step in this recipe. The final color of the halwa will the same as that of the roasted flour. Make sure that you do not over roast it, otherwise, it will turn dark brown and will smell of burnt flour. And if not roasted well, it will taste raw.
    • Once the flour is roasted well, add 2 cups of water, stirring continuously, and cook until the water is almost absorbed. You can replace water with milk for a richer halwa. The halwa will become very light in color at this stage but worry not.
    • Add sugar and cardamom powder and cook for another 3-4 minutes. Once the sugar starts to melt and caramelize, the halwa will start to darken in color. Stir very frequently.
    • Garnish with slivered almonds and pistachios. Serve warm or at room temperature.

    Video

    https://www.youtube.com/watch?v=F4XtfalNFsw

    Notes

    Heavy Bottom Pan – Use a heavy bottom pan to roast the flour and make sure to roast the atta until it is very nicely browned. 
    Low Heat – Also roasting the flour on medium-low heat gives the best result. Do not roast the flour on high heat otherwise, the halwa will have a burned taste.
    Proportion is the Key – Make sure that you use correct measurements of wheat flour and ghee. The halwa will turn out dry if an adequate amount of ghee is not used.
    Nuts – Go generous with nuts. They add a lovely crunch to the halwa.
    Stir – Make sure to keep stirring very frequently while roasting the flour.
    My Little Secret – Adding nuts mid-way roasting is my innovative step. The slightly roasted nuts give a very nice taste in each bit and you don’t have to roast them separately, making the process easier.

    Nutrition

    Calories: 484kcal | Carbohydrates: 49g | Protein: 3g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 76mg | Sodium: 5mg | Potassium: 100mg | Fiber: 2g | Sugar: 33g | Calcium: 14mg | Iron: 1mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Vikram dobal

      June 15, 2017 at 4:38 am

      Great job….

      Reply
      • Neha Mathur

        June 15, 2017 at 6:38 am

        Thnx

        Reply
    2. PRANITA DESHPANDE

      September 29, 2018 at 7:52 am

      Very nice atta with great images.

      Reply
      • Neha Mathur

        September 29, 2018 at 2:43 pm

        Thnx 🙂

        Reply

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