Wheat Halwa Atta Halwa Atte Ka Halwa

About Wheat Halwa

The Atta Halwa is also a recipe that really gets quickly, within 15 minutes flat. While you are roasting the whole wheat flour, the sugar syrup gets done and comes to a rolling boil. Later, you just add it to the golden atta with a nutty fragrance and keep stirring it till the halwa gets to a semi-thick or thick consistency. The texture of this Wheat Flour Halwa is just like the Suji Ka Halwa. There’s another popular variation of the Wheat Halwa, called the Kada Prashad which is served in gurudwaras, not just in Punjab, but all over the world for its divine taste. This Atta Halwa Recipe results in a smooth, soft and moist textured halwa, which is the same case with the kada prashad as well. However, you may add some dry fruits and nuts of your choice in the Atte Ka Halwa, which may not be the case with kara prashad. There are no flavorings added in the Atta Halwa Recipe, which gets you the best nutty flavor of the whole wheat flour only. However, you can add some rava or suji in this Wheat Halwa to give it some texture, as it is just smooth with only the atta in it. This halwa can be served as a sweet dish after your meals. Or you can enjoy it with Poori, as halwa-poori is a brilliant combination in North India. People there also relish the suji halwa with these fried puffed breads and a sukha kala chana preparation as well. The Atte Ka Halwa is best had hot or warm. So, if you are refrigerating the leftover halwa, then make sure to warm it before serving.

How to make Wheat Halwa

Preparation

1. Firstly measure and keep all the ingredients ready for making Atte Ka Halwa.
2. In a kadai or pan, add 2 cups water.
3. Next, add 1 cup of sugar. I have used organic unrefined sugar. Hence, the color is slightly golden. You can use regular white sugar or raw sugar. You can even use jaggery powder.
4. Heat the water and sugar. We just need to make a sugar solution.
5. Let the solution come to a boil. We have to add this hot boiling sugar solution to the flour mixture once it is roasted well. But make sure that there are no thread consistencies formed in the sugar solution. The sugar solution just needs to come to a boil.

Frying cashews

6. Meanwhile, in another heavy kadai or pan, add ½ cup semi-solid ghee. Remember to use thick bottom kadai so that the atta does not get burnt. Keep both the pan on 2 burners simultaneously. So that once the flour is roasted, the sugar solution is also hot.
7. When the ghee becomes hot, then add 1 tablespoon of cashews. Instead of cashews, you can also add almonds to the halwa at this stage.
8. Fry the cashews till golden. Remove the fried cashews and keep them aside.

Roasting whole wheat flour

9. In the same kadai or pan, add 1 cup whole wheat flour (atta).
10. Stir and mix very well.
11. Roast the whole wheat flour, stirring continuously, on a low to medium-low heat till the color of the flour changes.
12. You will soon get the aroma of roasted whole wheat flour. Keep on stirring to ensure even browning.
13. When the atta has turned golden, it will give a good nutty fragrance and begin to release ghee. You will see the mixture becoming molten and flowing with ghee releasing from the sides as shown in the below photo.
14. Then, add the bubbling hot sugar solution to the atta mixture gently. Be careful as the mixture has the tendency to splutter.
15. Continue to stir and mix very well. You cannot take a break at this step. So stir continuously. A lot of handwork is needed at this stage.
16. Keep on stirring non-stop so that lumps are not formed.
17. Next, add the fried cashews. If you want to add chopped pistachios, then you have to add them at this stage. No need to fry the pistachios before adding them.
18. Keep stirring continuously. The wheat halwa will absorb water and continue to thicken quickly.
19. When the halwa consistency is semi thick or thick like a Suji ka Halwa and the ghee is also released from the sides, switch off the heat. The photo below shows the perfect texture and consistency of the wheat halwa. It should look glossy and shiny.
20. Serve Wheat Halwa hot or warm as a after meal sweet or dessert. You can also enjoy wheat halwa with poori. For more delicious halwa varieties, you can check this collection of Halwa Recipes.

Expert Tips for Atta Halwa

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gajar Ka Halwa | 4 Exciting Carrot Halwa Recipes Karachi Halwa | Bombay Halwa Besan ka Halwa Badam Halwa Recipe | Rich South Indian Almond Halwa This Wheat Halwa Post from the blog archives, first published in November 2013 has been republished and updated on December 2022.

title: “Wheat Halwa Atta Halwa Atte Ka Halwa " ShowToc: true date: “2024-09-17” author: “Johnny Gaughan”

About Wheat Halwa

The Atta Halwa is also a recipe that really gets quickly, within 15 minutes flat. While you are roasting the whole wheat flour, the sugar syrup gets done and comes to a rolling boil. Later, you just add it to the golden atta with a nutty fragrance and keep stirring it till the halwa gets to a semi-thick or thick consistency. The texture of this Wheat Flour Halwa is just like the Suji Ka Halwa. There’s another popular variation of the Wheat Halwa, called the Kada Prashad which is served in gurudwaras, not just in Punjab, but all over the world for its divine taste. This Atta Halwa Recipe results in a smooth, soft and moist textured halwa, which is the same case with the kada prashad as well. However, you may add some dry fruits and nuts of your choice in the Atte Ka Halwa, which may not be the case with kara prashad. There are no flavorings added in the Atta Halwa Recipe, which gets you the best nutty flavor of the whole wheat flour only. However, you can add some rava or suji in this Wheat Halwa to give it some texture, as it is just smooth with only the atta in it. This halwa can be served as a sweet dish after your meals. Or you can enjoy it with Poori, as halwa-poori is a brilliant combination in North India. People there also relish the suji halwa with these fried puffed breads and a sukha kala chana preparation as well. The Atte Ka Halwa is best had hot or warm. So, if you are refrigerating the leftover halwa, then make sure to warm it before serving.

How to make Wheat Halwa

Preparation

1. Firstly measure and keep all the ingredients ready for making Atte Ka Halwa.
2. In a kadai or pan, add 2 cups water.
3. Next, add 1 cup of sugar. I have used organic unrefined sugar. Hence, the color is slightly golden. You can use regular white sugar or raw sugar. You can even use jaggery powder.
4. Heat the water and sugar. We just need to make a sugar solution.
5. Let the solution come to a boil. We have to add this hot boiling sugar solution to the flour mixture once it is roasted well. But make sure that there are no thread consistencies formed in the sugar solution. The sugar solution just needs to come to a boil.

Frying cashews

6. Meanwhile, in another heavy kadai or pan, add ½ cup semi-solid ghee. Remember to use thick bottom kadai so that the atta does not get burnt. Keep both the pan on 2 burners simultaneously. So that once the flour is roasted, the sugar solution is also hot.
7. When the ghee becomes hot, then add 1 tablespoon of cashews. Instead of cashews, you can also add almonds to the halwa at this stage.
8. Fry the cashews till golden. Remove the fried cashews and keep them aside.

Roasting whole wheat flour

9. In the same kadai or pan, add 1 cup whole wheat flour (atta).
10. Stir and mix very well.
11. Roast the whole wheat flour, stirring continuously, on a low to medium-low heat till the color of the flour changes.
12. You will soon get the aroma of roasted whole wheat flour. Keep on stirring to ensure even browning.
13. When the atta has turned golden, it will give a good nutty fragrance and begin to release ghee. You will see the mixture becoming molten and flowing with ghee releasing from the sides as shown in the below photo.
14. Then, add the bubbling hot sugar solution to the atta mixture gently. Be careful as the mixture has the tendency to splutter.
15. Continue to stir and mix very well. You cannot take a break at this step. So stir continuously. A lot of handwork is needed at this stage.
16. Keep on stirring non-stop so that lumps are not formed.
17. Next, add the fried cashews. If you want to add chopped pistachios, then you have to add them at this stage. No need to fry the pistachios before adding them.
18. Keep stirring continuously. The wheat halwa will absorb water and continue to thicken quickly.
19. When the halwa consistency is semi thick or thick like a Suji ka Halwa and the ghee is also released from the sides, switch off the heat. The photo below shows the perfect texture and consistency of the wheat halwa. It should look glossy and shiny.
20. Serve Wheat Halwa hot or warm as a after meal sweet or dessert. You can also enjoy wheat halwa with poori. For more delicious halwa varieties, you can check this collection of Halwa Recipes.

Expert Tips for Atta Halwa

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gajar Ka Halwa | 4 Exciting Carrot Halwa Recipes Karachi Halwa | Bombay Halwa Besan ka Halwa Badam Halwa Recipe | Rich South Indian Almond Halwa This Wheat Halwa Post from the blog archives, first published in November 2013 has been republished and updated on December 2022.