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Atta (Whole Wheat) Halwa


"The inspiration for this halwa is the classic Sikh preparation called 'karha prashad.' This halwa has the addition of cardamom, raisins, and nuts. My kids love this halwa on a cold day as a snack after school."
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35 m servings 300 cals
Original recipe yields 8 servings

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  1. Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
  2. Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

Nutrition Facts

Per Serving: 300 calories; 15 g fat; 41.4 g carbohydrates; 2.9 g protein; 33 mg cholesterol; 32 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I really didn't know to expect when I made this and I was wonderfully suprised. I didn't have cashews, I only had hazelnuts, so I improvised with those, other than that, I cut the recipe in half...

Mine turned out very oily. I could taste the ghee. Very greasy! I also found it too sweet. I would look for another recipe.