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photo by Trisha Rudra
Use 1/2 a tsp of ghee and in a small pan, roast the chopped nuts until golden and keep aside.
Pour the atta into a heavy-bottomed or a non-stick pan and roast on a low flame for 4 to 6 mins, or until it starts turning golden
Now add the ghee, one tbsp at a time, and keep roasting until the atta turns dark golden, and the ghee is consumed.
Now add the sugar in, and stir it well...keep roasting on a low flame and allow the sugar to melt.
When the sugar begins to dissolve into the atta, slowly add the milk or water, and stir really fast, mixing well... beware of sputtering and splashes, and keep flame on low.
(Alternately, you may boil a cup of water and dissolve the sugar in it, and then pour it into the halwa.)
Now add half the roasted nuts, and stir the halwa with a spatula until it begins to form a tight ball and comes together.
Turn off the heat, garnish with remaining nuts and serve hot