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Atte ka Halwa

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  1. Indian Cuisine   >
  2. Halwa
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photo by Trisha Rudra

INGREDIENTS
2 cups Wheat Flour
Wheat Flour Wheat flour is made up by grinding wheat. Wheat flour is generally of two types; white flour and whole wheat flour. It is used in variety of breads, biscuits and crackers....
  • atta
1/2 cups sugar
sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
  • cheeni
    (चीनी)
5 tablespoons Ghee
Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
  • Ghee
    (घी)
handful Almond
Almond Almond is available all year round and it is consumed all over the world. Almond is used in both sweet and savory dishes. Roast, fry, powder or blanch it for different flavor. Various dishes use almonds such as stew, curry, pie, cake, brownie, cookie, smoothies, etc. ...
  • almendra
  • Badaam
    ( बादाम)
1/2 cups Milk
Milk Milk is like base of all majorly all the dairy products like curd, cheese, butter, cream, condensed milk, powdered milk and yogurt. It also acts as a base ingredient for many desserts such as ice-cream, custard and beverages like shakes....
  • leche
  • Sal
  • doodh
About The Chef
Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.

Atte ka Halwa

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After an exhausting week (of cooking and more), I've been procrastinating about cooking ANYTHING....but it's been coming on for a while, the need to cook...or should I say, the itch? So I got off my lazy backside, and made breakfast...

Atte ka Halwa is one of my favourites. I've always been a bit wary of making this, since the atta has to be roasted perfectly..but I got tired of eating Sooji ka Halwa  Also, the weather is perfect for a plate of piping hot halwa! Needless to say, I got greedy and had an extra plate, and now I'm skipping lunch
Preparation
  • 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

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