A quick fix for your sweet cravings to pamper your sweet tooth. Come rain or shine, I justttt love this simple and speedy godhi halwa. Loaded with ghee and nuts, it is definitely indulgent.
I remember my mom making this Halwa with a whole lot of ghee. Once the Halwa is ready, ghee is dripping out from the sides and top. That tastes just fantastic. It has a soft and smooth texture and it literally melts in your mouth.
This is called Atte ka halwa in North and also as Kada Prasad which is served in the langars of Gurdwaras.
This recipe is also good for occasions like Ekadsi, Navratri and Shivratri, when people observe fast. The most important thing is, this recipe can be made with simple ingredients and all in a matter of few minutes at home.
Category : Dessert, Halwa
Cuisine : Indian
Servings : 6 to 7
Author : Jyo
Ingredients : (1 cup = 250 ml)
- 1 cup ghee/clarified butter
- 1 cup wheat flour/godhuma pindi
- 1 and 1/4 cup sugar
- 1 cup milk
- 1 cup water
- 1/4 cup chopped and dry roasted nuts of your choice
- 1/2 tsp cardomom powder (optional)
1. Take a bowl, add water, milk and sugar. Then heat the mixture, until sugar dissolves. Keep it aside.
2. Heat the ghee in a pan on medium heat. Let the ghee melts. Now add wheat flour, roast it on low-medium heat with stirring continuously.
3. When ghee and flour combines, it will be chunky or lumpy in the beginning. Roast it for 5 – 6 minutes or until you get a nutty aroma and the flour gets a little darker in colour. Then add milk-water-sugar mixture little by little and stir. Do both tasks simultaneously. Keep pouring and keep mixing, this way you will not get lumps. Within 2 to 3 minutes, all the milk mixture is absorbed and it becomes like thick paste as shown below. Keep stirring and cooking till it gets thick and it starts to leave the sides of the pan and the ghee starts oozing slightly. Now turn off the flame, add nuts and cardomom powder, mix well.
4. Serve warm or at room temperature.
Other Halwa recipes on blog….
Green Papaya Halwa in Green Papaya Recipes
Tastes best when warm.
I strongly recommend using non-stick pan while making any type of halwa. So while making, halwa doesn’t stick to the pan, it is easy to scrape the sides of the pan as your stir.
Roasting the wheat flour properly is the key to make perfect Halwa. If not roasted correctly then you will have a taste of raw flour. So take your time and roast on low-medium heat till you get a nutty aroma.
You can add water instead of milk ie. two cups of water for halwa.
Adjust the sugar quantity according to your taste.
Be generous to add ghee.
Here I have used melon seeds for garnishing, but you can add your choice of nuts.
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