Recipe: Wheat Flour Halwa

This one is an office favourite. Doused with ghee, this relatively quick cook is a super yummy, melt-in-your-mouth treat. This recipe is mostly borrowed from my friend Omna’s mom, who is a cooking genius and makes the raddest of halwas for the dessert craving, ever grateful folks at the office. I hope one day, with enough practice, my wheat flour halwa will turn out like hers.
1 cup clarified butter (ghee)
1 .5 cups wheat flour (atta)
1 cup sugar
3 cups water
  1. Dump all the ghee in a non-stick vessel. Add all the wheat flour to it. If it’s too runny, you can take the liberty of adding a little more flour so that it is in a lumpy, powdered state.
  2. Roast the flour on medium to low flame. This portion takes the most time. It should take about 15 odd minutes to attain a brown colour. You can add almond halves and resins to this to let the dry fruits roast a bit too. Keep stirring the mixture constantly to avoid burning.
  3. While the wheat flour is being roasted, make the sugar syrup. Dunk all the sugar in a vessel with all the water. Let it simmer for a while till all the sugar has melted and the liquid has a smooth consistency.
  4. Take the wheat flour mixture to check if it is cooked well. Once it is nice and a darker shade of brown, slowly add the sugar syrup to the mixture. Stir well on medium low flame. The colour will turn to be deeper shade of brown. Stir to avoid lumps. Keep stirring till the clarified butter (ghee) starts to leave the halwa.
  5. Taste the halwa. Is the sugar just right? If it is low on sugar, add some to the mixture and stir well. Allow it to melt and incorporate with the mixture. The mixture is pasty but not runny or lumpy.  
  6. Tip: Get creative with the presentation. Halwa isn’t the prettiest looking sweet dish so I used a cookie cutter and a small scoopy spoon to shape it. 

All Images by Slow Motion Thoughts

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