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


Cooking time


Total time


Cook Mode

Keep the screen of your device on


  • 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


  • 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.


  • 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.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook

Nutrition Facts

8 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 14.4g 22%
    • Saturated Fat 7.5g 35%
  • Cholesterol 31mg 11%
  • Sodium 93mg 4%
  • Amount Per Serving% Daily Value *
  • Potassium 42mg 2%
  • Total Carbohydrate 37.3g 13%
    • Dietary Fiber 5.2g 20%
    • Sugars 13.1g
  • Protein 5.9g 10%
  • Calcium 1%
  • Iron 1%
  • Vitamin D 40%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Reply

Your email address will not be published. Required fields are marked *

The Ghee Spot © Copyright 2021. All rights reserved.