Atte da Halwa

Atte da halwa is just so yummy! And luckily for us when we were growing up we ate it by the boat loads because “beta (child) it’s healthy”.

Atte da halwa shows up on the menu of all auspicious occasions – weddings, births, birthdays, new ventures, etc. It’s part of nearly every puja (prayer ceremony), temple visit, and when it’s made in a thinned out version it’s sick food to treat a sore throat. The two most common versions of halwa are atta, or wholemeal flour, and sooji, or semolina.

It’s butter, sugar, and flour…healthy not so much but omg good! It really is shocking that any of us avoided serious ailments given our sheer sugar and cholesterol intake.

Halwa incredibly easy to make and lasts well in the fridge for up to a week. I mak a batch and working my way through it over the next few days as a dessert. To reheat just add in a small bit of water and microwave. It pairs perfectly with masala chai.

On another note, it’s amazing how many Hindi or Punjabi words I don’t know in English, but thanks to the Google gods, I seem wildly coherent-ish. I don’t claim to be anything of a writer, but I dare say these write-ups would be far worse if I said things like, “Suji, dunno what it’s called in English, so I suggest shopping at a Kroger where there’s Indians”.

Need more comfort desserts? Try these:

Atte da Halwa

Course: DessertCuisine: PunjabiDifficulty: Easy

Servings

8

servings

Cooking time

20

minutes

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup melted butter or 1/4 ghee (I personally prefer butter for halwa)

• 1 cup atta (wholemeal wheat flour)

• 1/2 – 1 cup sugar (based on desired sweetness)

• 3 cups water

• 1 tsp cardamom, powdered

• 6 tbsp almonds, chopped or broken into pieces

• 2 tbsp pistachios, chopped or broken into pieces

• A few strands of kesar (saffron) for garnish

Directions

• In a small mixing bowl mix water and sugar till mostly dissolved, set aside.
  
• In a small saucepan melt butter.
• Add in flour and cook till fragrant and golden brown on medium low heat. Make sure to stir constantly to avoid burning it. Approximately 7-10 minutes.
• Pour sugar water and cardamom into the saucepan and whisk till homogeneous.
• Turn heat up to medium and continue to cook stirring constantly for 3 minutes.
• Mix in almonds.
• Turn heat to low.
• Cook until golden brown. You will notice that at this point the halwa is no longer sticking to the spatula and has a drop consistency. Approximately 15-20 minutes.
• Add more water if the the consistency is starting to be paste-like. The mixture should be the consistency of custard.
• Turn off heat and let sit for a few minutes. The halwa will continue to thicken.
• If it’s not thickening turn the heat back on for a couple minutes.
• Garnish with saffron, pistachios, and almonds. Serve warm.

Notes

• 
  You can keep halwa in the fridge for a couple days and eat warm or cold – warm is definitely better! To reheat – add one tablespoon of water and throw it in the microwave for 30-60 seconds.

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