By Nisha Vedi Pawr
5 Ingredient Atte ka Halwa (Pudding)
India, in history has always been an agricultural country; therefore many of the cultural and religious holidays revolve around the harvesting seasons. Across Northern India and worldwide throughout the Sikh community, preparations are being made for the spring festival of Vaisakhi.
Historically Vaisakhi has been a “Thanksgiving” for farming families, as the first crops of the year are harvested.
They thank God for the bountiful harvest and pray for future prosperity. To the Sikh community, Vaisakhi (also spelled by some as Baisakhi) has major religious importance as it marks the birth of the Khalsa.
Guru Gobind Singh (the 10th Sikh Guru) established the panch pyare (five pure souls) who would follow the “five K’s” thus creating a uniform community; belonging to the Khalsa.
Growing up we would visit the Gurdwara the Sunday following Vaisakhi. I remember always looking forward to the karah prashad (atte ka halwa) that would be passed around immediately following the prayer service. Years later, not much has changed; atte ka halwa is still my favorite type of halwa. Because of its filling and wholesome properties, atte ka halwa is often given to children when they are sick and nursing mothers.
There are several variations of atte ka halwa but the base ingredients (whole wheat flour, butter (or ghee) and sugar) remain constant. The best parts about this dish are that most of the ingredients are common pantry ingredients and it can be prepared in less than 20 minutes!
1 1/2 cup atta (whole wheat flour)
2 cups sugar
1/2 cup unsalted butter (or ghee)
3 cups hot water
7-8 whole raw cashews
1/8 teaspoon elaichi powder (cardamom)
*I’m not counting water as one of the five ingredients because hot water is plenty in even the most novice chef’s kitchen!
In a heavy bottom pan on medium low heat add butter and cashews. In separate pan heat water on high heat, once it comes to a boil reduce to low, add sugar, mix until dissolved and turn off heat. Once butter is almost done melting add the flour and mix well.
Continue to mix until the flour turns golden brown (this will happen fast so keep a close eye, else it will burn and taste bitter). Add the hot sugar-water and stir to ensure there are no lumps. Once the halwa starts to thicken add the elaichi power, mix, cover and turn off heat.
Serve warm and enjoy!
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Thanks for the recipe. Even my Nani makes something similar quick and easy and delicious, but can never pin down exact recipe cuz of old school ‘andaaza’. So this helps. Appreciate it. Now I have to master the ‘puri’ and can get points with the hubby for his constant Halwa Puri cravings. Oh but if any one does know a great place to eat Halwa Puri in Toronto/GTA please share!
This is my go-to recipe whenever I’m craving halwa but don’t have the time to slog in front of the stove. The only difference is that I use slightly lesser amount of sugar ( equivalent to flour ).