Atta Whole Wheat Halwa Food

ATTA (WHOLE WHEAT) HALWA

Steps:

• 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.
• 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.

CHARISHMA'S ATTA (WHOLE WHEAT FLOUR) HALWA

Steps:

• Melt ghee in a pan.
• Add flour and stir-fry continuously for 10 minutes on low heat.
• If you find the mixture very dry, please add more ghee. You need to have a more liquid and less dry mixture.
• Fold in the cardamom powder, mix well and add the sugar. Once again mix thoroughly.
• Now again if the mixture is dry, you have to add more ghee.
• Stir-fry for 5 minutes then add the water and mix well.
• Do not increase the heat.
• Cook till the halwa coats the back of a spoon (about 5-7 minutes more).
• Serve hot or chilled as you like.
• Enjoy!