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  1. I have followed your recipe to make halwa several times and despite risking a few short cuts, the outcome has been invariably good. Thank you Dassana!

    Narasimhan5 stars

  2. Hi Dassana, Your recipe is very nicely written and easy to understand. Well I thought to do it but different way as it just happens where made atta halawa in milk cream just had to wait till turned into ghee rest same . It tasted so good liked it. Thanks much 🙂5 stars

    1. Thanks Tapan for sharing the feedback as well as the variation you made to the recipe. Glad to know the recipe worked well. Thanks for the rating too. Welcome.

  3. 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.5 stars

    1. 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.

  4. 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.

  5. 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.

  6. 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, Joyita5 stars

  7. 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???5 stars

    1. 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.

  8. 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?5 stars

  9. Hi

    What is the reason u are using water? I make halwa for offering, and we always make it with milk..

  10. 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 !5 stars

  11. 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.

  12. 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?

  13. 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.5 stars

  14. hi dassana amit I tried this recipe but it dint turned thick & remained watery & even lumped was formed what is the reason

    1. 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.

  15. Hi Dassana the halwa turned out well. I used Jaggery in place of sugar and added some almonds. The family loved it. Thank you!

  16. 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!