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Atta (Whole Wheat) Halwa

Rated as 4 out of 5 Stars

"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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Ingredients

35 m servings 300 cals
Original recipe yields 8 servings

Directions

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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. Full nutrition

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Reviews

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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.