Atta Halwa Recipe

Here’s an authentic recipe for Punjabi-Style Atta Halwa with Jaggery, a wholesome, earthy, and sweet dessert made with whole wheat flour and jaggery. This halwa is rich, aromatic, and perfect for celebrations or as a comforting treat.

Ingredients

• 1 cup whole wheat flour (atta)
• ½ cup ghee (clarified butter)
• ¾ cup jaggery (adjust to taste)
• 2½ cups water
• ¼ teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, cashews, pistachios)
• 1 tablespoon raisins (optional)

Instructions

1. Prepare the Jaggery Syrup

1. Heat 2½ cups of water in a saucepan.
2. Add jaggery and stir until it dissolves completely.
3. Strain the jaggery syrup to remove impurities and keep it warm.

2. Roast the Flour

1. Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
2. Add the whole wheat flour and roast it, stirring continuously, until it turns golden brown and emits a nutty aroma (about 8-10 minutes). Be careful not to burn the flour.

3. Combine with Jaggery Syrup

1. Reduce the heat to low and carefully pour the warm jaggery syrup into the roasted flour mixture. The mixture will splutter, so stir continuously to avoid lumps.
2. Cook the halwa, stirring continuously, until it thickens and leaves the sides of the pan. This should take about 5-7 minutes.

4. Add Flavorings and Garnish

1. Stir in cardamom powder for aroma and flavor.
2. Add chopped nuts and raisins, reserving a few for garnish. Mix well.

5. Serve

• Serve the halwa hot, garnished with the reserved nuts.

Pro Tips

• Roasting: Take your time roasting the flour; it’s key to the rich flavor of the halwa.
• Consistency: Adjust the water amount slightly for thinner or thicker halwa as per your preference.
• Jaggery Quality: Use good-quality jaggery for the best flavor. Dark jaggery adds a deeper caramel-like sweetness.

Enjoy this Punjabi-Style Atta Halwa with Jaggery, a soulful and healthy dessert!

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