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.