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.
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.
Video
Notes
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: Don't skimp on ghee when making halwa. I have tried with less and it does not taste as good :-)Roasting Aata: Be patient when roasting the whole wheat flour, it takes time. But roasting along with ghee definitely helps to speed the process. 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. Optional ingredients: Nuts, saffron, and cardamom are optional. Add or skip based on your taste and availability.Serving: This halwa is best served warm. To reheat, place in microwave for 15-30 seconds.