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Best Aate Ka Halwa (Kada Prasad , Wheat Halwa)
Atta halwa is a traditional Indian dessert made with whole wheat flour, ghee, water and sugar. It is a popular sweet dish in North India and Pakistan.
Halwa is a Arabic word which means ‘sweet’. There are many types of halwa such as Sooji Halwa, Aate ka Halwa, Lauki Ka Halwa, Gajar ka Halwa and much more. Atta halwa is made with whole wheat flour which is also known as ‘aata’ in Hindi.
In India, wheat is considered a sacred grain and is used in many religious ceremonies. Atta halwa is usually served during festivals and celebrations.
Wheat flour is used to make various types of Indian breads such as roti, chapati, puri, etc. It is likewise used to make desserts and sweet dishes.
Traditionally, atta halwa was made by slowly cooking whole wheat flour in ghee (clarified butter) and milk until it turned into a thick paste. Then sugar was added to it and the halwa was cooked until it became thick and glossy.
Nowadays, atta halwa is also made in pressure cookers and microwave ovens. It is a snappy and straightforward dessert to make.
Atta halwa is best served hot as it is made with ghee. It can be further garnished with chopped nuts and raisins.
It is a popular North Indian dessert originating from Punjab and made using 4 basic ingredients – whole wheat flour, sugar, ghee (clarified butter) and water.
It is one of the humblest and easiest desserts you can make at home in a giffy and also serve as sargi for Karwa Chauth. The texture of this wheat halwa is smooth, and it just melts in your mouth.
A good aata halwa is always gooey and smooth, and it should be loaded with ghee for the best flavor. When it comes to the quantity of adding ghee, it’s important not to skimp. If you do, the ghee won’t turn out as intended.
The most crucial hint for preparing the best aate ka halwa is to use equal amounts i.e., 1:1 ratio of sugar, flour, and abundant ghee.
It is also known as karah prasad, Kadha prasad or kada prasad. In gurudwaras (Sikh places of worship)all over the world, kada prasad (karah prasad) is served as a prasad during langar (community lunch).
This foolproof recipe will teach you how to make Punjabi Gurudwara-style atta halwa at home.
This traditional dish makes for a filling breakfast or post-dinner dessert. It’s also perfect to make for special occasions like festivals or anniversaries.
If you’re in the market for a scrumptious and nutritious dessert, then atta halwa is the way to go. This divine halwa will soon become a staple in your family’s meal rotation!
What Is So Special About Kada Prasad Made In Gurudwara
Apart from the intense love and devotion, it is the thickness of the wheat flour that makes a difference.
For the Gurudwara Style Kada Prasad, you will need flour that is slightly grainy and coarse in texture.
Gurudwaras make their own flour, grinding it into a coarse powder. At home, we use wheat flour to make chapatis.
To make Gurudwara-style Kada prasad, add some daliya (broken wheat) to a food processor and grind it to make fine semolina-like flour. Use this flour blend to make the halwa.
How To Make Best Aata Halwa (Kada Prasad , Wheat Halwa)
Aate Ka Halwa (Kada Prasad, Atta Halwa, Wheat Halwa) is a classic North Indian dessert made using three main ingredients – whole wheat flour (atta), sugar, and ghee (clarified butter).
This melt-in-your-mouth Indian pudding is super uncomplicated, effortless and can be made for festivals or special occasions in a giffy.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 people
Author: Ranjeeta Nath Ghai
Ingredients for Karha Prasad
- ¾ cup ghee
- 1 cup whole wheat flour (chapati atta)
- 10-12 crushed almonds
- 10-12 crushed cashew nuts
- 2 cups water
- 1 cup sugar (or powdered jaggery)
- ½ tsp cardamom powder
Cooking Instructions For Kada Prasad
- In a heavy-bottomed pan, heat ghee over low heat.
- Fry whole wheat flour on medium-low heat until browned (6-8 minutes). When frying, keep stirring so that the atta and ghee mixture does not burn.
- Simultaneously on the other heat stove add 2 cups of water, sugar and cardamom powder and cook till sugar dissolves and urn off the heat.
- Coming back to the halwa, add cashew nuts and almonds and fry till the color of the flour is changs to dark brown and the halwa starts to emit a nutty aroma (approximately 12-15 minutes). Keep stirring regularly, and make sure the flour doesn’t scorch.
- Once the flour is roasted well, add the hot sugar-water mixture, stirring continuously, and cook until the water is almost absorbed. Don’t worry if the halwa becomes light in color at this stage.
- Keep cooking for another 3-4 minutes. Once the sugar starts to caramelize, the halwa will start to darken in color. Stir very frequently. After adding sugar there is no scope of not stirring the halwa.
- Garnish with slivered almonds and pistachios. Serve hot or warm at room temperature.
- Use a heavy-bottomed or thick pan to roast the flour, so you don’t end up burning it.
- The success rate of this dish relies heavily on roasting the flour ahead of time to ensure the halwa comes out the right color.
- If you want your flour to retain its taste and smell, make sure not to over-roast it; otherwise, it will turn dark brown.
- You have to strike a balance, as not roasting the flour well enough means that it will taste raw.
- Boil the water and sugar separately to avoid forming lumps when you add water and sugar to the halwa
- I have always liked my suji ka halwa prepared in milk and aate ka halwa prepared in water. But it’s a personal choice. You can always replace water with milk for a richer halwa.
Heavy Bottom Pan – When roasting the flour, use a heavy-bottomed pan and ensure that the atta is well browned. my personal favourite is indus valley cast iron tawa which meets all criterias.
Low Heat – The flour should be roasted over low heat if possible. If the flour is cooked at a high temperature, the halwa will have an unpleasant burnt taste.
Proportion is the Key – The key to obtaining a good result is to make sure you use the appropriate quantities of flour and ghee. The halwa will be dry unless an adequate amount of ghee is used.
Nuts – Adding nuts mid-way roasting is convenient. The light roasting of the nuts enhances the flavor in every bite, and since you don’t have to roast them separately, it’s much simpler. Be generous with the nuts. They’ll add a great crunch to the halwa.
Stir – Roasting the flour correctly is crucial for this recipe, so make sure to stir it often.
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Recipe Name: Best Aate Ka Halwa (Kada Prasad, Wheat Halwa)
Author: Ranjeeta Nath Ghai
Description: Best Aate Ka Halwa (Kada Prasad , Wheat Halwa) is a popular sweet dish in North India and Pakistan. It is also served as prasad in gurudwara.
Preperation time: 5M
Cook Time: 30M
Total Time: 35M
Recipe Yield: 6 servings
Recipe Ingredients: ¾ cup ghee, 1 cup whole wheat flour (chapati atta), 10-12 crushed almonds, 10-12 crushed cashew nuts, 2 cups water, 1 cup sugar (or powdered jaggery), ½ tsp cardamom powder
Recipe Instructions: In a heavy-bottomed pan, heat ghee over low heat. Fry whole wheat flour on medium-low heat until browned (6-8 minutes). When frying, keep stirring so that the atta and ghee mixture does not burn. Simultaneously on the other heat stove add 2 cups of water, sugar and cardamom powder and cook till sugar dissolves and urn off the heat. Coming back to the halwa, add cashew nuts and almonds and fry till the color of the flour is changs to dark brown and the halwa starts to emit a nutty aroma (approximately 12-15 minutes). Keep stirring regularly, and make sure the flour doesn’t scorch. Once the flour is roasted well, add the hot sugar-water mixture, stirring continuously, and cook until the water is almost absorbed. Don’t worry if the halwa becomes light in color at this stage. Keep cooking for another 3-4 minutes. Once the sugar starts to caramelize, the halwa will start to darken in color. Stir very frequently. After adding sugar there is no scope of not stirring the halwa. Garnish with slivered almonds and pistachios. Serve hot or warm at room temperature.
Recipe Cuisine: Indian
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