Ingredients

The following ingredients have 6 Servings
  • 3/4 cup ghee
  • 1 cup whole wheat flour (chapati atta)
  • 10-12 roughly crushed almonds
  • 10-12 roughly crushed cashew nuts
  • 2 cups water (or milk)
  • 1 cup sugar (or powdered jaggery)
  • 1/2 teaspoon cardamom powder

Instruction

  • Heat ghee in a heavy bottom pan over medium-low heat.
  • Tip – Use a heavy-bottomed pan or a thick pan, to avoid burning the flour while roasting.
  • Add whole wheat flour to the pan and fry on medium-low heat until the flour is slightly browned (6-8 minutes). Stir very frequently while frying.
  • Add almonds and cashew nuts and fry until the color of the flour is changed to dark brown and it starts to emit a nutty aroma (12-15 minutes ). Stir very frequently and do not let the flour burn.
  • Tip – Roasting the flour is the most important step in this recipe. The final color of the halwa will the same as that of the roasted flour. Make sure that you do not over roast it, otherwise, it will turn dark brown and will smell of burnt flour. And if not roasted well, it will taste raw.
  • Once the flour is roasted well, add 2 cups of water, stirring continuously, and cook until the water is almost absorbed. You can replace water with milk for a richer halwa. The halwa will become very light in color at this stage but worry not.
  • Add sugar and cardamom powder and cook for another 3-4 minutes. Once the sugar starts to melt and caramelize, the halwa will start to darken in color. Stir very frequently.
  • Garnish with slivered almonds and pistachios. Serve warm or at room temperature.