Wednesday, March 22, 2017

Atta Halwa | Atta Sheera (Whole Wheat flour Indian dessert)

Atta Halwa.jpg

In Northern parts of India, “aate ka halwa” is a very common recipe. It is a popular recipe in every household, when you crave for something sweet and do not have much ingredients at hand. Atta Halwa is made using minimal ingredients like whole wheat flour , ghee and sugar and  if you have these (present at any indian household), you are good to go. If you follow few tips and tricks then you will get a perfect recipe every time and would satisfy all sweet tooth at your home.

Serves: 4
Preparation time: 2 mins.
Cooking time: 5 mins. For sugar syrup + 12-15 mins. For Halwa


½ cup whole wheat flour
¼ cup ghee / clarified butter
½ cup sugar
2 cups water
8-10 raisins
2-3 green cardamom (crushed)
2 tablespoons sliced almonds

  1. In a saucepan, mix together water and sugar on a medium flame. When the sugar syrup comes to boil and sugar is completely dissolved, turn off the heat.
  2. In a heavy bottom pan, melt the ghee/clarified butter and as it melts, add in whole wheat flour.
  3. Roast the flour until it turns golden brown and you get a nice aroma. Keep stirring continuously so that flour does not burn.
  4. Once the flour is roasted, add in sugar syrup slowly and on a low flame to avoid splattering.
  5. Keep stirring continuously so that there are no lumps in atta halwa and cook for 7-8 minutes until a desired consistency is achieved.
  6. Switch off the flame. Add in crushed green cardamom and mix well.
  7. Atta Halwa is ready to be served.
  8. Garnish with sliced almonds and raisins and serve warm.


  • Make sure while you roast the flour, you stir continuously so that it is cooked evenly and without getting burnt.
  • Make sure that flour is cooked completely and you get a nice aroma before adding sugar syrup.
  • When you add sugar syrup, be careful as it might splatter. Also, add the syrup slowly, while mixing it gradually with the flour to avoid any lumps.
  • Add cardamom powder/ crushed cardamom in the end to get a nice aroma.

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