|1.||Wheat flour / atta / godi hittu 1/2 cup|
|2.||Ghee / clarified butter 1/4 cup or to taste|
|3.||Jaggery pieces, one tablespoon less than 1/2 cup or to taste|
|4.||Water 3/4 cup|
|5.||Cashew nuts 8-10|
|6.||Almonds, chopped, 3-4|
|8.||Cardamom powder, few pinches|
jaggery pieces to the water.
Heat till the jaggery dissolves.
Strain to remove impurities.
Cover the jaggery syrup and keep it aside.
flame to low.
Heat about 3/4th quantity of ghee in a thick-bottom kadai or non-stick pan.
Add dry grapes.
Fry till the grapes swell.
Remove the nuts and grapes. Keep aside.
the wheat flour.
Always fry the wheat flour on a low flame.
After some time the flour becomes a mass. Spread or break the flour with the spatula and continue to fry so the flour is fried thoroughly.
Fry till you get the aroma.
the jaggery syrup to boil.
the syrup slowly to the wheat flour mixture while stirring.
Do not add the syrup all at once because it will be difficult to mix, and if you do not mix properly lumps will form:
First, add a few tablespoons of syrup and mix.
Next, when the flour absorbs most of the syrup, add few more tablespoons of the syrup and mix. Repeat till you have used all the syrup.
mixing the mixture till the wheat flour absorbs the syrup and
Fry for a few more minutes to cook the mixture thoroughly.
the remaining ghee. Mix.
Add more ghee if you want the wheat halwa to be softer.
fried nuts. Mix.
Switch-off the stove.
halwa / atte ka halwa is ready
|TIPS||How to make Wheat Halwa|
|1.||If you do not like the taste of jaggery, use sugar. However the first sweetener is recommended, as it is said to have medicinal values.|