Ingredients
Atta Halwa, also known as wheat flour halwa or kadha prasad-style halwa, is one of the most comforting, rich, and aromatic Indian desserts.Despite its luxurious taste, the recipe itself is incredibly simple and relies on just a handful of staple ingredients — wheat flour, ghee, sugar, water, and cardamom — proving that traditional Indian sweets don’t need complexity to be delicious. This combination of comfort, richness, and simplicity is what makes Atta Halwa timeless and cherished across generations.
Step-by-Step Atta Halwa Recipe
Step 1: Prepare the Sugar Syrup
In a saucepan, add 2½ cups water.
Add sugar OR jaggery powder.
Heat until completely dissolved.
Keep this syrup hot on low flame.
Why this step matters?
Adding hot syrup to roasted atta ensures:
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No lumps
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Smooth halwa texture
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Perfect consistency
Step 2: Roast the Atta
Heat ½ cup ghee in a heavy-bottom pan.
Add Saptrishi Chakki Fresh Atta.
Roast on medium-low flame, stirring continuously.
###Signs the atta is perfectly roasted:
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Turns golden brown
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Releases nutty aroma
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Texture becomes light & grainy
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Ghee slightly separates
This takes 10–12 minutes. Do not rush.
Step 3: Add Dry Fruits
Add chopped almonds and cashews.
Roast for 1–2 minutes until light golden.
Add raisins and sauté until they puff.
Dry fruits roasted in ghee add richness & depth to the halwa.
Step 4: Add Hot Sugar Syrup
Slowly pour the hot syrup into the roasted atta.
Caution:
Mixture will bubble and splutter — keep safe distance.
Stir continuously while adding to avoid lumps.
Step 5: Cook the Halwa
Keep flame low.
Stir until:
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Atta absorbs all water
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Halwa thickens
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Ghee starts separating from sides
Add Saptrishi Elaichi Powder and mix well.
If you like richer halwa, add 1–2 teaspoons extra ghee.
Step 6: Final Texture
Atta Halwa is ready when:
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It looks shiny
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Ghee is released
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Texture is smooth and soft, not sticky
Turn off the flame.
Step 7: Serve Hot
Serve halwa:
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With ghee drizzled on top
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Garnished with nuts
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As prasad
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As a quick winter dessert
Pro Tips for Perfect Atta Halwa
1. Roast atta slowly
This is the MOST important step for flavour.
2. Use Saptrishi Chakki Fresh Atta
It roasts evenly, absorbs ghee better, and gives rich aroma.
3. Use hot sugar syrup
Prevents lumps and gives halwa a smooth, melt-in-mouth texture.
4. Add Elaichi at the end
Keeps aroma fresh and strong.
5. Adjust ghee based on preference
More ghee = richer, prasad-style halwa.
Variations
1. Jaggery Atta Halwa
Replace sugar with jaggery powder for earthy flavour.
2. Dry Fruit-Rich Halwa
Add pistachios, walnuts, and coconut flakes.
3. Fasting Atta Halwa
Use jaggery + extra ghee + minimal dry fruits.
4. Chocolate Atta Halwa (Kids' Favourite)
Add 1 tbsp cocoa powder + melted chocolate.
Troubleshooting
Halwa too thick?
→ Add 2–3 tbsp hot water and mix.
Halwa has lumps?
→ You added syrup too fast; mash gently & stir briskly.
Dry halwa?
→ Add extra ghee.
Too sweet?
→ Add a little more roasted atta with 1 tsp ghee.
Storage & Reheating
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Lasts 24 hours at room temperature
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Stays fresh 2–3 days in refrigerator
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Reheat with a splash of water or 1 teaspoon ghee
