A very simple recipe, direct from my Mom’s kitchen.


Note: 1 cup = 250 ml approx

  • 1 cup atta (Wheat Flour, the one which we use for making Indian Bread/Rotis)
  • ¾ cup ghee (clarified butter)
  • 1 cup sugar or as required
  • 2 and 1/4 cups water
  • 1 tablespoon whole cashews (kaju) – optional

How To Make:

Heat the ghee (butter) in a heavy bottomed kadai (or pan). Add wheat flour to the hot ghee and start roasting it.

Meanwhile, take sugar and water in another pan. Keep this pan on a medium to high flame and let the solution come to a boil.

Roast the atta stirring continuously till its color changes to dark brown and you get the aroma of roasted wheat flour. Keep on stirring the flour continuously to ensure even browning.

While this is going on, on another gas burner, keep your eyes also on the sugar solution being prepared. If the mixture starts to boil, then lower the flame and let it simmer.

The atta or wheat flour should turn golden and give a good fragrance plus it should also begin to release ghee. This is indicative of perfect roasting.

Then, increase the flame to high for the sugar solution to bubble and when it starts to bubble, in a matter of seconds, immediately add it to the hot atta mixture. At this stage, be very careful as the mixture has the tendency to splutter.

Continue to stir vigorously with all your hand force, so that no lumps are formed. You should now be able to see a very smooth, dark brown paste. Atte ka halwa will absorb all water and continue to thicken quickly. Keep on stirring till all the water is absorbed so that no lumps are not formed.

Put off the burner at the pasty stage only. It should not be so thick that it does not flow off when taken in a spatula.