Atta (Whole Wheat) Halwa2 Reviews
- Prep: 5 min
- Cook: 30 min
- Ready In: 35 min
“The inspiration for this halwa is the classic Sikh preparation called 'karha prashad.' This halwa has the addition of cardamom, raisins, and nuts. My kids love this halwa on a cold day as a snack after school.” - by SUSMITA
Original recipe yields 8 servings
- Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins 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 a 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.
Amount Per Serving (8 total)
- 300 cal
- 15 g
- 41.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 th..." See moreere were only 2 of us. This is the perfect dessert after a spicy Indian meal. Thanks for the recipe!"
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