Atta Halwa, also known as wheat halwa, is a famous Indian dessert prepared with whole wheat flour (aata). This four-ingredient sweet dish is also offered as Kada Prasad at Gurudwaras (Sikh Temples) worldwide.
Aate ka Halwa is a smooth, soft, rich pudding made with whole wheat flour, sugar, ghee, and water. It’s one of the most popular halwa recipes to make and takes just 20 minutes. This halwa has a wonderfully smooth texture and melts on your tongue, similar to badam halwa.
The delectable, simple halwa is said to be food blessed by the Sikh Guru. Everyone who visits the Gurudwara (worship place for Sikhs) receives prasad from the same bowl.
Even though we are Hindu, my family visits the Gurudwara to worship. As a kid, I shamelessly went to get the prasad multiple times, as it is so tasty (and now my daughter does that too). This halwa provided at Gurudwara tastes delicious.
Table of Contents
What is Halwa?
Halwa is commonly made using flour (of various types), sugar, nuts, water, and a little amount of fat (oil or ghee). Halwa has origins in a variety of cultures, including Turkish Halva, Indian Karachi Halwa, and Spanish Turron.
This Atta Halwa recipe is made with whole wheat flour. This halwa needs a generous amount of ghee, compared to sooji halwa.
What is Kada Prasad?
Kada Prasad is the offering at the Gurudwara (door to the guru, where Sikhs worship).
At Gurudwara’s all over the world, this same Kada Prasad is made. This is made with devotion, and the person making the prasad is to chant to pass the divine energy to the prasad.
The Prasad is distributed to everyone visiting the gurudwara. The right way to receive it is with both hands cupped one over the other.
One thing I can tell is – even though the atta halwa I have shared here is delicious, it is not close to the divine taste of halwa you get at the gurudwara.
Ingredients you’ll need
Whole Wheat Flour: Although you can prepare this halwa with any whole wheat flour available, coarsely ground flour gives the best results. There is nothing like freshly milled flour.
Ghee: For the finest results, make this halwa with ghee (clarified butter). If ghee isn’t available, you can use unsalted butter.
Sugar: Granulated White Sugar adds a sweet flavor and a desirable texture to the halwa. Adjust the sweetness of the halwa to your preference.
Cardamom Powder: Green cardamom powder can be added to the halwa for a mild sweet scent and flavor. This is optional, and not included for Kada Prasad.
How To Make Atta Halwa?
- Make sugar & water mixture: Combine the water and sugar in a saucepan or pot. Heat over medium-high heat until it reaches a boil. Once the water begins to boil, turn off the heat.
- Roast Wheat flour: While the above procedure is being completed, heat a pan over medium-low heat. Allow the ghee to melt. After that, stir in the whole wheat flour. Cook, constantly stirring, until it begins to become golden.
- Continue to stir. It will take around 7-8 minutes to roast and get the desired golden brown color and aroma. Do not stop stirring, or else the aata will burn. Mix in the cardamom powder well.
- Mix: While stirring, pour in the water-sugar mixture. Be cautious since there will be some spatter when you first start pouring, but this will stop after the mixture is poured. You might have to mix vigorously to prevent lumps from forming.
- The halwa will thicken as it boils. Continue to stir for 1-2 minutes.
- Remove from the heat. Do not overcook, as it can get lumpy.
- You can garnish with slivered nuts such as almonds, cashwers, and pistachios if preferred. Serve warm.
Tips To Make Perfect Gurudwara Style Kada Prasad
Measuring Ingredients: If you can, measure the ingredients in grams. The measurements are mentioned in the Metric tab in the ingredients section of the recipe card.
Ghee: When cooking halwa, don’t scrimp on the ghee. I tried it with less, and it didn’t taste as good:-)
Roasting Aata: Take your time when roasting the whole wheat flour on low heat. However, roasting with ghee speeds up the process significantly.
Why boil the liquids? Boiling the liquids separately helps to make softer, perfectly cooked halwa. So don’t skip that, and it also helps to do the steps in parallel. Remember, we don’t have to thicken the syrup. Take off heat as soon as the sugar melts in the water.
Mixing: Mix vigorously for a minute for the sugar water to mix with the roasted whole wheat flour. This will help to avoid forming lumps in the halwa. Once the halwa is smooth and leaving the sides of the pan, take it off heat. Do not overcook.
Optional ingredients: Nuts, raisins, saffron, and cardamom are optional. Add or skip based on your taste and availability.
Serving suggestion: Serve this halwa warm. Place in the microwave for 15-30 seconds to warm.
Yes, Kada Prashad and wheat halwa are almost the same. Kada Prashad is the name given to Atta Halwa offered as prasad at Gurudwaras. Both kinds of halwa are made using an equal amount of wheat flour, ghee, and sugar. The difference is the divine energy added with the chanting when making the Kada Prasad at the gurudwara.
To prepare halwa, you can use unsalted butter instead of ghee. However, the flavor will not be the same or completely original. The texture of the halwa will remain the same.
Typically halwa freezes really well. Allow the halwa to cool to room temperature. Then transfer to a freezer-safe container or bag, and freeze for up to 3 months. It will store well in the refrigerator for up to 3 days.
Atta halwa | Kada Prasad
- In a saucepan or pot, add the water and sugar. Heat on medium-high flame until it comes to a boil. Turn off once there is a boil.
- While the above step is going on, heat a pan on medium-low flame. Add ghee and let it melt. Then add the whole wheat flour. Roast it while stirring continuously until it starts turning golden.
- Keep stirring. It will take about 7-8 minutes to roast and get the perfect golden brown color and aroma. Do not stop stirring, as otherwise the aata could burn. Add cardamom powder, and mix well.
- Pour in water and sugar mixture, while stirring. Be careful as there will be some splatter when you initially start pouring, but that will stop once once of the mixture is added. You might need to stir vigorously, so that lumps do not form.
- The halwa will boil and thicken. Keep stirring for 1-2 minutes.
- Once the halwa is smooth and leaving the sides of the pan, remove from flame. Optionally, you can garnish with nuts. Serve warm.