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- Dish type
The inspiration for this wholemeal halwa is the classic Sikh preparation called 'karha prashad'. My kids love this halwa on a cold day as a snack after school.
10 people made this
- 125ml ghee (clarified butter)
- 25g cashews
- 40g sultanas
- 120g wholemeal flour
- 750ml water
- 200g sugar
- 1/2 teaspoon ground cardamom
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Melt the ghee in a heavy-bottomed frying pan over medium heat; cook the cashews and sultanas in the melted ghee until the sultanas plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and sultanas from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
- Meanwhile, bring the water and sugar to the boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.
Reviews & ratingsAverage global rating:(3)
Reviews in English (4)
Something else.I added 1 tbsp desiccated coconut and left out the cashew nuts because I don't like them, and it was delicious!-14 May 2010
This is absolutely delish.-14 May 2010
I really didn't know to expect when I made this and I was wonderfully suprised. I didn't have cashews, I only had hazelnuts, so I improvised with those, other than that, I cut the recipe in half as there were only 2 of us. This is the perfect dessert after a spicy Indian meal. Thanks for the recipe!-19 Jan 2010
Singhara Ka Atta Halwa
Singhare Ka Atta Halwa is a Vrat dish popularly made during the Navratri season or for any Vrat time. This crumbly halwa is very easy to make.
The Singhare Ka Atta is Water chestnut flour, is brownish in colour, and cooks very fast. The tradition in the many North Indian States refer to Farali Dishes or Vrat dishes, and they have such interesting dishes cooked during this season.
I personally feel that the Vrat dishes surely make a feast! For the Halwa Series that I am following, the second halwa is made with Singada Halwa made during Navratri or Ekadasi fasting.
I had bought this flour many months ago for another dish and it was safely packed and refrigerated. After making this halwa, I was so glad that I finally made use of the flour. I was thinking I should add some food colour, however on adding to the hot pan, the brownish flour became even browner and got cooked very fast.
This turned out like Ulundhu Kali and just like that, however, ghee was added, it was getting absorbed and turned crumbly. This halwa is also known as Farali Singhara Halwa and one of the popular Vrat Dishes. Singhara is also known as water caltrop or water chestnut.
For the BM#104 Sweets & Snacks, the second day is Singhare Ka Atta Halwa, while I have another interesting deep-fried traditional sweet in Spice your Life!
Week 1 - Sweets (Indian Halwas)
1. Rinse half cup moong dal thrice.
2. Drain the water completely and add it to a blender jar. Blend it to a not so smooth but very slightly coarse texture. If you blend it too coarse, you will feel the texture in the halwa. So it must be very slightly coarse. If needed you may sprinkle little water if your grinder gets jammed.
- 1 cup Whole wheat
- 1 cup powdered sugar
- 1/2 cup ghee
- 3 cup Water
- 1/2 cup chopped almonds
- 1 saffron
How to make Aata Halwa
In a deep bottomed pan, over low heat, add the flour and ghee. Roast on medium flame, until the flour turns light brown.
This may take about a few minutes. Add almonds (keep some for garnishing) and roast for a few more minutes. Slowly add water and sugar.
Atta Halwa recipe - Recipes
Wheat Flour Halwa can be made instantly whenever you feel like eating something sweet at home. It is delicious and equally nutritious. So lets make Wheat Flour Halwa today in the dessert for your family members.
Ingredients for Wheat Flour Halwa Recipe
- Wheat - 100 gms.
- Ghee - 60 gms. (a little more than 1/4 cup)
- Sugar - 100 gms. (1/2 cup)
- Cashews - 20 (chopped)
- Raisins - 25-30 (separate the stems)
- Cardamom - 5-6 (chopped)
Method - How to make Wheat Flour Halwa
Sieve the flour and roast it in a pan with 1/2 tea spoon ghee till it turns light brown in colour on a medium flame.
take out the roasted flour in a plate. Now pour water and sugar into the pan and let them boil. The quantity of water should be thrice the quantity of the flour. Once the sugar dissolves into the water put flour into it and stir slowly and continuously with the spoon. Mix chopped cashews and raisins into the halwa and mix well. Keep on stirring the halwa so that it do not stick at the bottom of the pan.
Once the halwa gets thick in consistency pour the remaining ghee into it and cook the halwa while stirring continuously. Turn off the flame and mix cardamom and ghee into the halwa.
Wheat Flour Halwa is ready. Take it out in a serving bowl and garnish with chopped cashews and pistachios.
You can substitute or increase and reduce the quantity of nuts (mewa) in the halwa according to your preference.
Atta Halwa (Karah)
Karah or atta halwa is a sweet dish served in gurudwaras, Sikh places of worship, after the prayers are finished. However, before I go into the details of this dish, a short lesson in the reasons for why food is served in gurudwaras.
Gurudwaras are places of great generosity and immense hospitality. You can walk into any gurudwaras anywhere in the word but especially in Punjab and you will be served food in the communal kitchen. Everyone is welcome to not only come and eat but to also help with the food preparation. The communal kitchens in the gurudwaras bring together the people of all castes, rich and poor as equals to share food. This tradition comes from one of the key tenets of Sikhism that all people of all castes, especially the untouchables should be treated as equal and communal kitchens put that tenet into real practice. This amazing tradition has continued unbroken for hundreds of years and one of my favorite reasons to visit gurudwaras!
Just like all the food that is served in gurudwaras, karah is a simple dish made using three ingredients: wheat flour, sweet and ghee. After the religious worship, two kinds of sweet dishes are offered to the worshippers: a dry mix of sweet treats or karah. I would always pray that the priest was serving the karah rather than the dry sweets and have been known to go stand in line more than once to get multiple helpings!
My mom made karah on special occasions and I am sharing the recipe on the birth date of the founder of the sikh religion, Guru Nanak Dev, a man of great vision, benevolence and courage.
ATTE KA HALWA VIDEO RECIPE
1. Add ghee in a heated heavy-bottomed pan.
2. Once the ghee becomes hot, add the atta.
3. Stir continuously to avoid it from burning.
4. Roast the atta on a medium flame for 5-6 minutes, until the colour changes to light brown.
5. Meanwhile, add water in another heated pan and allow it to boil for 2 minutes.
6. Add sugar and allow it to dissolve and boil on a high flame for 2 minutes.
7. Remove it off the stove.
8. Once the atta is roasted, add the sugar syrup onto the atta.
9. Stir continuously to avoid the formation of lumps.
10. Allow it to cook for 4-5 minutes, until the mixture thickens and leaves the sides of the pan.
11. Remove the pan from the stove and transfer the halwa onto a plate.
12. Garnish with chopped almonds and serve hot.
- 1. Roast the atta until the raw smell of the atta goes away and the ghee starts to separate.
- 2. Once the sugar syrup is added, cook until the mixture sticks together and starts to collect in the centre.
- Serving Size - 1 cup
- Calories - 312 cal
- Fat - 24 g
- Protein - 2 g
- Carbohydrates - 30 g
- Sugar - 16 g
How to make Atte Ka Halwa:
- Heat the water in a big vessel and add sugar, cardamom and raisins.
- Bring the mixture to few boils and then keep aside.
- Melt the ghee in a non-stick pan and add wheat flour.
- Keep stirring until the ghee and flour mixes very well.
- Break all the lumps of the flour.
- Roast for about 15-18 minutes till the mixture turns to golden brown.
- Add sugar mixture into the flour and mix constantly till the aroma starts spreading.
- Add chopped almonds and mix very well till the ghee separates.
- Serve delicious and healthy halwa recipe.
[…] there is variety of Halwa Recipes in my blog such as Atta Halwa, Moong Dal Halwa, Coconut Custard Halwa, Boondi Halwa and many more, but this one is my most […]
[…] otherwise halwa tastes raw and little bitter. You can browse lot of Halwa Recipes in my blog, like Atta Halwa, Coconut Custard Halwa, Boondi Halwa and Moong Dal Halwa. My personal favorite is Karah Parshad […]
Aate ka halwa | Wheat flour Halwa | Wheat flour sheera recipe
This tasty as well as healthy sweet halwa or sheera recipe is made from whole wheat flour or gheu ka atta. Its a sweet whole wheat flour pudding made in all parts of India . In north india this whole wheat flour halwa is also served with puris on occasion like Navratri. In Maharashtra this halwa is called as kankecha (atta / wheat flour)sheera . Many people add jaggery in place of sugar to make this halwa more nutritious.
The important task while making this halwa is roasting of whole wheat flour .if you don’t roast it properly this halwa becomes sticky. You can also make this halwa with coarsely ground wheat flour (gheu ka mota atta) , my family loves this halwa made from normal wheat flour which I use to make roti . Both adults and kids loves this halwa .
Tips for making Atte ka halwa /Whole wheat flour halwa
- Roast the whole wheat flour without adding ghee on medium to low flame for atleast 10-12 minutes, by this method less ghee is required and all the wheat flour gets roasted nicely. many people use 1 cup ghee for 1 cup atta ,in this recipe by using this procedure of roasting i had used 1/2 cup ghee for 1 cup aata and next time i m planning to make it with 1/4 cup ghee . this halwa is not at all sticky with this procedure so why to increase calories!
- Add ghee after the atta is completely roasted.
- Boil sugar or jaggery in water and add this boiling water in the roasted atta with ghee.
Follow the step by step whole wheat flour halwa recipe to make it perfect.
Ingredients to Make Aate ( Whole wheat flour) ka Halwa / Sheera
- 1 cup whole wheat flour (gheu ka atta)
- ½ cup pure ghee
- 1 cup sugar or grated jaggery (gud)
- 1 cup water
- ½ teaspoon fresh cardamom powder (elaichi powder)
- 10-12 almonds and cashews roughly chopped (optional)
Step by Step Directions to make Atta ( Whole wheat flour) Halwa/ Sheera
- Mix water and sugar / jaggery and keep it on flame. Don’t make this solution thick, we just want sugar or jaggery mix with water, when it comes to a boil and hot ,we add it in halwa.
- Roast gheu ka atta on medium to low flame stirring it continuously for 10 -12 minutes
- Atta should become light in weight (you will feel it while stirring)and a nice aroma of roasted wheat flour will start coming out of it , It will become light brown , don’t let it burn .
- Remove it from flame and add ghee to it, mix it and keep it on low fame stirring it continuously for 1 – 2 minute.
- Again remove it from flame and add boiling sugar water or jaggery water to it. If your using jaggery strain the water before adding it in roasted flour as many times jaggery contains impurities.
- Mix it nicely there should not be single lump in halwa or sheera . It will become very smooth and thick immediately.
- Now keep it on low flame stir it and keep a lid on it for 1-2 minutes. Remove it from flame add chopped dry fruits and cardamom powder.
- Mix it and serve warm whole wheat flour (atta) halwa or sheera . You can also serve these halwa with puris on navratri festival.
atte ka halwa | whole wheat flour sheera
If you are making this Halwa in winters add a pinch of Jaiphal (nutmeg) and Kesar (saffron) in this Halwa / Sheera .
How to make Atte Ka Halwa
To prepare this delicious sweet dish, put a deep-bottomed pan on medium flame and add water in it. Bring it to a boil and add sugar in it, stir once and let it boil for another 2-5 minutes until the sugar is dissolved completely.
Next, put a kadhai on low-medium flame and melt ghee in it. When the ghee has melted completely, add the wheat flour and roast the flour till a brown colour is achieved. Then add the sugar water in it and mix it well.
Keep on stirring the roasted flour, so that it doesn't get stick to the bottom. This mixture will start thickening in a few seconds only. Don't forget to stir the flour mixture. When a thickening consistency is formed, remove it from the gas.
The atta halwa is prepared, you can garnish as you like. Serve immediately.