wheat halwa recipe with step by step photos – halwa made from whole wheat flour or atta is a popular sweet made in north india. this atte ka halwa recipe is a tasty melt in the mouth halwa and taste too good. the recipe is easy to make and can be made for any occasion or any day. it could be celebration, a festival or when you just want to have something sweet.
this atta ka halwa is smooth, soft and moist in texture. you can add dry fruits of your choice like almonds, cashews or raisins in the halwa. another popular variation of this halwa is karah prashad which is served in gurudwaras. but in karah prashad preparation the same proportion (quantity) of flour, ghee and sugar is used.
you can serve this atta halwa after meals as a sweet dessert. they can also be had with pooris. infact, halwa puri combo is quite popular in north india. you can also have sooji ka halwa with pooris. this halwa is generally had hot or warm. so if you refrigerate the leftovers, then warm the atta halwa before serving.
there are no flavorings added in this wheat halwa, so as to get the best flavor of the whole wheat flour. you can also add some amount of rava or sooji to give some texture to the halwa. with just the whole wheat flour the halwa is too smooth.
how to make wheat halwa recipe
1. firstly measure and keep all the ingredients ready for making atte ka halwa.
2. in a kadai or pan, add 2 cups water.
3. next add 1 cup sugar. i have used organic sugar hence the color is slightly golden. you can use regular sugar or organic sugar. you can even use jaggery powder.
4. heat the water and sugar. we just need to make a sugar solution.
5. let the solution come to a boil. we have to add this hot boiling sugar solution to the flour mixture once its roasted well. but do make sure that there are no thread consistencies formed in the sugar solution. the sugar solution just needs to come to a boil.
6. meanwhile, in another heavy kadai or pan, add ½ cup ghee. remember to use thick bottom kadai so that the atta does not get burnt. keep both the pan on two burners simultaneously. so that once the flour is roasted, the sugar solution is also hot.
7. when the ghee becomes hot, then add 1 tablespoon cashews (kaju). instead of cashews you can also add almonds in the halwa at this stage.
8. fry the cashews till golden. remove the fried cashews and place aside.
9. in the same kadai (or pan), add 1 cup whole wheat flour (atta).
10. stir and mix very well.
11. roast the whole wheat flour, stirring continuously till the color of the flour changes. roast the atta on a low to medium-low flame.
12. you will soon get the aroma of roasted whole wheat flour. keep on stirring to ensure even browning.
13. when the atta or whole wheat flour has turned golden, gives a good nutty fragrance and starts to release ghee.
14. then add the bubbling hot sugar and water solution to the atta mixture. be careful as the mixture has the tendency to splutter.
15. continue to stir and mix very well. you cannot take a break at this step. so stir continuously.
16. keep on stirring so that lumps are not formed.
17. next add the fried cashews. if you wanted to add pista (pistachio) in the wheat halwa, then you have to add them at this stage. no need to fry the pista before adding.
18. keeps stirring continuously. the atte ka halwa will absorb water and will continue to thicken quickly.
19. when the wheat halwa consistency is semi thick or thick like a sooji halwa and the ghee is also released from the sides. switch off the flame.
20. serve atte ka halwa hot or warm. for more delicious halwa varieties, you can check this collection of 31 halwa recipes.
more halwa recipes for you!
wheat halwa
INGREDIENTS FOR wheat halwa
- 1 cup atta (whole wheat flour)
- ½ cup ghee (clarified butter)
- 1 cup sugar or as required
- 2 cups water
- 1 tablespoon whole cashews (kaju) - optional
HOW TO MAKE wheat halwa
- heat the ghee in a heavy bottomed kadai or pan.
- add whole wheat flour to the hot ghee and start roasting it.
- meanwhile, take sugar and water in another pan.
- keep this pan on a medium to high flame and let the solution come to a boil.
- fry the atta stirring continuously till its color changes and you get the aroma of roasted whole wheat flour.
- keep on stirring the flour to ensure even browning.
- in the meanwhile keep your eyes also on the sugar solution.
- if the mixture starts to boil, then lower the flame and let it simmer.
- the atta or whole wheat flour should turn golden and give a good fragrance. plus also begins to release ghee.
- increase the flame to high for the sugar solution to bubble and when it starts to bubble in a matter of seconds, immediately add it to the hot atta mixture.
- be careful as the mixture has the tendency to splutter.
- continue to stir with all your hand force, so that no lumps are formed.
- atte ka halwa will absorb water and continue to thicken quickly.
- keep on stirring. so that lumps are not formed.
- when wheat halwa is semi thick or thick like a sooji halwa, switch off the fire.
- serve atte ka halwa hot or warm.
NOTES
few tips for making atta ka halwa recipe:
- the sugar solution needs to be hot when you add it to the roasted atta mixture.
- there are no thread consistencies formed in the sugar solution. the sugar solution just needs to come to a boil.
- use thick bottom kadai so that the atta does not get burnt.
- you can use regular sugar or organic sugar. you can even use jaggery powder.
- if you want to add kishmish (raisins) then add at the very end when the halwa is almost done.
- instead of cashews you can also add almonds in the halwa. you will need to fry the almonds just like we have fried cashews.
- if you want to add pista (pistachio), then add them where you have added fried cashews in halwa mixture. no need to fry pista, they can be added directly.
- keep both the pan on two burners simultaneously. so that once the flour is roasted, the sugar solution is also hot.
- roast the atta on a low to medium-low flame.
Great
Hai I have tried your recipes all are great . My husband is fond of vegetarian dishes and sweets.Thanks a lot .
Can please tell me for fermentation of idli batter if we don’t have enough time then how can we make perfect idli.
thanks naseera. a minimum of 7 to 8 hours is required in a warm climate. but do note that in a very hot climate, the batter can ferment in 5 to 6 hours also. so after fermenting for 8 hours, add 1/2 teaspoon baking soda or 1 teaspoon eno (fruit acid) in the batter. mix very well and make idli. if you cannot stand the metallic aroma of baking soda, then use eno. another option is to use instant yeast. take 1/4th teaspoon of instant yeast. dissolve it in 1 tablespoon water. add this solution to the idli batter. mix very well and rest the batter for 30 to 45 minutes. the batter will leaven and you will see many tiny air pockets in it. but use this batter at one go. if you keep this batter in the fridge, it becomes sour and very yeasty. hope this helps.
Hello, pls let me know at which stage do i need to add sooji – a/with wheat flour in the beginning & and its qty? Tks.
aparna, you can add sooji with the atta itself and fry both of them together.
Hello, dassana!
whole wheat halwa is my favorite dish. thank’s for sharing!
welcome mahesh.
Hi.. Is kada prashad and atte ka halwa same? Cuz u had mentioned tht its ur fav sweet dish hence I tried checking for the recipe and found atte ka halwa on ur website. I find kada prashad on other sites but want only ur recipe hence wantd to check if its the same thing. Thnx.
the difference in both is the proportion of ghee used. sooji is also added in kada prashad. i will try to add kada prashad and thank you kaneez.
Great recipe
Thanks Bhawna
Hi Dassana, I made this halwa for the first time as an offering for Gurupurnima. It a superb recipe, like all your other recipes. With precise measurements & your insights it turned out perfect! Thanks😊
Much love, Joyita
Welcome Joyita. Glad to know this. Thanks for sharing your positive feedback on halwa recipe.
Hi dassana….I always make ur atta halwa… I had ur measurements of one n half cup flour, one cup sugar three cup water n ghee…to cross check images I echeck urs….but today I found this…n I did not able to find older…I did this …it was good…but may I ask u the reason for changing …that was also good…or did I not find that old post….confused???n whether have you changed your mail I’d???
shubha, i have changed the older recipe. this new recipe is much better than the older one. in the previous one less ghee was added. in this one the ratio of ghee to flour is right and balanced. my email id is the same.
Hi dassana I just love all your recipes and tried many of them. I tried this halwa today but it was bit sticky. Is it should be the same way or I have done any mistake?
Thanks Pratiksha. The atta has to be roasted very well. the ghee should release from the whole wheat flour.
Looks great. How do we make this if we want to use milk?
Ayesha, use the same amount of milk as water or use half half of milk and water.
I made it with butter instead of gee and it still came out well:) thank you for the recipe:)
welcome neena. thanks for sharing this. butter will also work 🙂
tried it…..nice recipe
thanks
thanks and welcome nidhi.
Thanks for the recipe! Great help!
welcome and thank you shrutika 🙂
Tried it. I liked it.
thanks for the feedback nisha 🙂
Great way of presenting a receipe.
thank you ankita 🙂
i tried it today and it was finger licking good..!!! TFS
Hi
What is the reason u are using water? I make halwa for offering, and we always make it with milk..
there is no specific reason for adding water. we always add water while making halwa. halwa can be made both with water or milk.
Hi,
I have tried making all sorts of halwa and failed. But when i tried step by step of the above recipe, it came out to be amazing. and that too in 15-20 mins.
All your recipes are amazing, keep going !
pleased to know this priya glad you liked atte ka halwa 🙂 thankyou for your positive words and god bless you.
Am a huge fan of your site….i have tried almost all the recepies of yours, i stoped going to restaurants now as am able make delicious food at hom. Atte ka halwa was sumthing beyond my imagination…but when i made it , it tasted divine.
Thanks to you.
thank you very much beausha. when one can make restaurant style food at home, then there is no need to go to restaurants 🙂
Hello, I made a mistake i added sugar straight to the aata before water, and also my aata wasn’t well roasted. It has become sticky!
Is there a remedy to it?
unfortunately, there is no remedy to it 🙂
You make the dishes sound so easy. Was reading you moong daal halwa recipe before and the way you described it was super simple. Love your recipes. Thank you.
welcome amit. thanks for your kind words.
hi dassana amit I tried this recipe but it dint turned thick & remained watery & even lumped was formed what is the reason
hi kartika, watery and lumpy only happens when the atta is not mixed well. after adding water, it has to be vigorously mixed very well. if its lumpy, it cannot be watery and vice versa. when the atta is roasted well, if the halwa becomes lumpy, than more water needs to be added. when the atta is roasted well and if it becomes watery, then it has a fluid consistency, which means it cannot be lumpy. another reason for the lumps could also be that the atta was not roasted well enough.
Hi Dassana the halwa turned out well. I used Jaggery in place of sugar and added some almonds. The family loved it. Thank you!
welcome aparna. glad to know this.
Its really good
thanks dorji
thanx for the recipe dassana
welcome sushant
Hello I will make this today and I don’t have ghee can I use normal butter?
sarish, traditionally its always made in ghee. butter will give a different taste. so can’t say.
Healthy and tasty Atte ka halwa…yemmy ..
thanks nalini
Hi Dassana,
Wishing you a very Happy Diwali and a Prosperous New Year! I have never made this at home but have eaten it at a friend’s place. Your halwa looks lovely!
thanks asmita. wishing happy diwali to you as well.
Thanks so much for post this just in time for Diwali!!
welcome priti
hii dasana i have tried aate ka halwa but it was not thick what was wrong pls tell me
possibly could be due to the quality of atta or whole wheat flour. in this case, if more water is added then the halwa gets a thick consistency.
I WILL TRY AGAIN THANKS
welocme chahat