Atta ka halwa or atta ka sheera is similar to our south Indian kesari . Also called Gehun ka halwa, it is sweet made with whole wheat flour. I have tasted this a few times in my North Indian friend’s house but never tried it at home on my own. Traditionally it is served in Gurudwaras, also called Kada prasad. Today I tried it home and it came out very perfect and tasty. I have adapted the recipe from here. Be it for Navaratri or varalakshmi vratham, this sweet is perfect for any festival at home. The main key in this recipe is roasting the wheat flour patiently in ghee. If the flour is not roasted well, then the sheera will not turn out well. The raw smell of the wheat flour should go then only the sheera will turn out well. Check out my godhumai halwa and wheat flour ladoo recipe.
.In a pan add ghee and add the cashew nuts.
Do not wait for the cashew to get roasted, add the wheat flour. Keep the flame very low and slowly start roasting the flour till it emits a nice aroma.
Keep 1 cup of water in a saucepan and allow it to boil. When the atta is roasted add the hot water to this. Carefully mix this without any lumps. Add the elachi powder too. I didn’t add as i don’t like it much.
Add in the sugar now and mix well. Switch off the flame. The halwa will come to right consistency now.
Like rava kesari it will be watery after adding sugar. If needed you can add 1 tblsp of ghee. It is optional. Atte ka halwa or atta ka sheera is ready. You can garnish with some sliced badam too.
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