Easy 10 minute Wheat Flour Halwa | Atta ke Halwa | Godumai Halwa

Wheat Flour Halwa using Jaggery

I love sweets that are light and not oily but still have no compromise in taste. Most Indian sweets call for no compromise in ingredients and proportions. The amount of ghee that goes into them really puts me off to try them also. But when it comes to occasions and demands from loved ones we end up making them although we know they are no way good for health or digestion and end of eating them too. So on my look out for some substitutes to famous Indian recipes I came up to this lovely twist to Wheat halwa using Jaggery instead of white sugar. Although there is ghee in it I still reduced the amount of ghee by a tablespoon and still it tasted amazing. The taste and texture of this halwa is soft and buttery almost like silk and I am not kidding. My parents could not even guess what this halwa was :-). I happily packed it for my cousin sister too. I would also like to tell that I made this wheat / godumai halwa using store bought ghee and homemade ghee, to be honest halwa made with homemade ghee tasted heavenly and the store bought one was not even worth another spoonful. So in case you want to try this please use homemade ghee you will keep making this one again and again. Can I say that this is definitely a 10 minute halwa and a quicker version to the long stirring process fattening halwa. 

Easy 10 minute wheat halwa recipe

Godumai halwa recipe 

Quick 10 minute halwa recipe | Atte ke Halwa

GODUMAI HALWA | WHEAT FLOUR HALWA | 10 MINUTE HALWA

Recipe Source - Divine Taste
Serves - 8 people
Makes - 200 gms halwa
Total cooking time - 10 mins

Ingredients

Ghee - 3 full tbsp (homemade)
Wheat flour/ atta - 3/4 cup
Water - 1 and 1/2 cup
Jaggery powdered - 3/4 cup
Cardamom powder - 1 tsp
Nuts - 2-3 tbsp (cashew, almonds or pista)

Method

1. In a sauce pan heat the water (do not boil) in medium to low flame, add the powdered jaggery and bring the flame to low. Wait for the jaggery to be completely melted. Do not boil as we are not looking for a syrup. 
2. Once the jaggery is melted strain it to remove impurities and set aside, cover the lid to keep it warm.
3. In a wide non stick pan add 2 tbsp of ghee and once it melts add the wheat flour and roast it for 7 minutes in medium flame until the raw smell goes and the flour has changed colour to golden brown. Make sure that you do not burn it. 
4. Now add the jaggery to the roasted wheat flour and mix quickly. Take help from someone and make sure that the flour is fully dissoved in the jaggery.
5. Now add the cardamom powder and switch off. 
6. Fry the nuts in the remaining ghee and  top the halwa. 
7. Serve warm or cold. 

Enjoy the buttery smooth and silky wheat halwa :-)

Jaggery based halwa recipe 

COOKS WISDOM

TIP 1

1. To make the best wheat halwa always use homemade ghee. You can check my recipe here how to make ghee at home.

TIP 2

2. You can sieve the flour before roasting it. But I did not do it.

TIP 3

3. Using nuts is totally optional. 

TIP 4

4. Make sure that the halwa is stored in an air tight container and refrigerated for upto 3 days.

TIP 5

5. Take care not to burn the wheat flour while roasting and using a non stick helps to reduce the amount of ghee used. You can always add more ghee for richness.


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