Sweets
Atta Halwa with Ghee & Gur
Three-ingredient winter sweet, roasted slow in bilona ghee
- Prep
- 5 min
- Cook
- 30 min
- Serves
- 6
- Level
- Medium
The halwa of gurudwara mornings and grandmother kitchens — whole-wheat atta roasted low and slow in ghee until it smells of toasted nuts, then brought together with melted jaggery instead of refined sugar. Three honest ingredients; the patience is the recipe.
Method
- 1
Dissolve the chopped jaggery in the hot water and keep it warm. Don't boil it hard — it just needs to melt.
- 2
Melt the ghee in a heavy kadhai on low heat and add the atta. Roast, stirring continuously, for 15–18 minutes until it darkens to a deep golden brown and smells nutty. This slow roast is the whole halwa.
- 3
Add the crushed cardamom, then pour in the warm jaggery water in a thin stream, stirring — it will sputter and seize, keep stirring.
- 4
Cook for another 4–5 minutes until the halwa leaves the sides of the kadhai and the ghee shows at the edges.
- 5
Garnish with slivered almonds and serve warm.
From our kitchen
- If the atta browns too fast, the heat is too high — the colour should change in minutes, not seconds.
- Jaggery varies in sweetness; taste the dissolved gur-water and adjust before adding.
From the pantry
