Thursday, 28 May 2015

Aate Ka Halwa / Wheat Halwa !

I am so excited today as I write this.. Guess why.. this is my 100th post. Never thought I would reach this milestone easily. So kuch meetha ho jaye..:) 
I actually wanted to make the Sikh special Karah/Kada Prasad that is served in temple as prashad. It is very simple with just 3 ingredients , aata, ghee and sugar without any nuts. But all these three are in equal measure.. yeah you heard it right. I cant even imagine using ghee equal to flour. Then I have to end up running 2 kms extra that day. So without much risk I ended up making a normal wheat halwa with lesser ghee. But will post the karah prashad also soon.  

  • 1 cup Wheat Flour
  • 1 cup Sugar
  • 1/2 cup Ghee + 1 tbsp
  • 2 cups Water
  • 2 tbsp raisins
  • 2 tbsp sliced almonds
  • a pinch of cardamom powder

  • Heat a non stick pan and pour half cup of ghee in it.
  • Once the ghee melts add the wheat flour to it.

  • Mix the flour in ghee keeping the flame in medium. Ensure there are no lumps and keep stirring.

  • Use a non stick pan for this and keep scraping the sides as you stir.
  • The color of the aata slightly changes to brown.
  • Meanwhile boil 2 cups of water and keep ready.

  • When the color changes to golden brown and a wonderful aroma of roasted wheat wafts, add the sugar to it.
  • Mix the flour and sugar well.
  • The sugar starts to melt and now pour boiling water one cup at a time (carefully) and keep stirring continuously. 
  • I couldnt click much pics of it as i had to pour and stir myself and also click. 

  • Initially the halwa may be a little watery after adding two cups of water. But keep stirring till all water is absorbed and becomes a thick consistency.
  • Now add raisins and chopped almonds and a tbsp of ghee, and cardamom powder and mix well.
  • When the halwa leaves the pan and becomes together as a nice mass switch off stove. 

Find more sweet and festival recipes HERE

Do try and enjoy this sweet delicacy. Will see you soon with another simple and ineteresting post.

With Love,

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