Desserts & Sweets · diwali

Wheat halwa/Atta Halwa

Normally ,wheat halwa is made using wheat flour and sugar. Recently, I came across a recipe of wheat halwa which was different and interesting. Today, i decided to satisfy my sweet-tooth by making wheat halwa.

The recipe uses wheat milk separated from gluten instead of using the wheat flour as it is.Let me tell you beforehand,this halwa tests your patience and energy. It took a whooping 75 minutes of stirring and a total time of 2 hours to make the halwa(No pain, No gain right?) So get set to strengthen those arm muscles๐Ÿ˜‚ But what you get in the end is a bowl of yummy and absolutely drool-worthy halwa that isย totally worth your time and energy.

IMG_20160830_171947-01_wm[1].jpg

Recipe Source: Jeyashriskitchen

Required Ingredients:

  • Wheat flour 1 cup(200 ml)
  • Sugar-2 cups
  • Ghee-5 tbsp
  • Water-5 cups
  • Green cardamom powder-1 tsp
  • Cashew nuts-10 to 15
  • Food colour-1/4 tsp(optional)

Method:

Using the wheat flour, make a dough(similar to roti dough)

Place the dough in a vessel and add 4-5 cups of water such that the dough is immersed in water.

IMG_20160830_121148[1].jpg

Leave it aside for 2-3 hours.

After 3 hours, you will notice a white layer/spots over the dough.

Knead the dough gently with your hands so that the milk separates from the gluten.

IMG_20160830_150954-01[1].jpeg

Strain the liquid and add a cup of water to the wheat residue and filter any milk that may remain.

IMG_20160830_151424-01[1].jpeg

IMG_20160830_151028[1].jpg

Meanwhile fry cashews in ghee and keep aside. Mix food colour in 1 tsp of water.

In a heavy bottomed pan(preferably non-stick), add the wheat milk and heat on low-medium flame and stir.

IMG_20160830_160237[1].jpg

It will start to thicken after about 15 minutes. Once it gets a porridge consistency, add sugar, food colour and stir.

IMG_20160830_160537[1].jpg

The main work begins now. Keep stirring on low-medium flame. It will slowly start to get more thick. Add 2 tbsp of ghee and keep stirring.

IMG_20160830_165842-01[1].jpeg

Add remaining ghee in regular intervals and keep stirring. It will start to look glossy. Add cardamom powder, fried cashew nuts and stir.

IMG_20160830_170323[1].jpg

After sometime it will come off the sides easily without sticking. It will take roughly 50-75 minutes to leave the sides and form a jelly like ball. At this stage switch off the flame.

IMG_20160830_171200-01[1].jpeg

You can serve as it is or grease a plate with little ghee, pour the halwa and slice once warm.

IMG_20160830_171947-01_wm[1].jpg

IMG_20160830_171902-01_wm[1].jpg

Notes:

  • Always cook on low-medium flame to get good taste and consistency.
  • It will keep good for over a week when refrigerated.
  • This is a short cut to the traditional method which involves soaking and grinding the whole wheat grains.
  • It took me 75 minutes. The time may vary from person to person.

IMG_20160830_171927-01_wm[1].jpg

IMG_20160830_180614-01_wm[1].jpg

Advertisements

16 thoughts on “Wheat halwa/Atta Halwa

    1. Trust me! I was of the similar opinion. According to me ,the diffilcult part is the stirring as it is takes quite a lot of time!But, if i can do it, anybody can ๐Ÿ™‚ Thank you ๐Ÿ™‚ Your comments always encourage me to keep doing what i love ๐Ÿ™‚

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s