Atte ka halwa is that one quintessential dish which is made in a lot of households in the Northern part of India during festivities especially during Rakhi, Holi, Bhai dooj and Diwali. The concept of halwa was brought over by the Mughals to Delhi and this is where the concept got percolated to different parts of India, even though the origins are traced back to Arabia, it couldn't be more Indian than it already is. Halwa is that one dish that brings everyone in the family together. Every family has its own traditional ancestral recipe of making various types of halwa's, this is my take on the recipe of making a specific Atte ka halwa which is simple, healthy and very delicious.
Atte Ka Halwa
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
1/2 cup water
1/2 cup milk
1/4 cup, 2 Tbsp jaggery
1/4 cup ghee
1/2 cup whole wheat flour (chapati flour)
1 tsp ground cardamom
1 tsp saffron
1/4 cup slivered pistachio and almonds (garnish)
1. In a medium pot, melt the jaggery with water. Once melted add the milk and keep aside.
2. In a non stick pan over medium heat add ghee, flour and saute until it turns brown.
3. Add the milk mixture, cardamom and saffron. Stir continuously until all the liquids are absorbed and the mixture is shiny.
4. Remove from the heat and serve hot. Garnish with slivered pistachios and almonds. Serve and enjoy!