ATTA HALWA (WHEAT FLOUR PORRIDGE)

Ever since I moved to the US, Diwali has been nothing more of an almost sob fest. I am never more homesick than Diwali day. It just breaks my heart to not be with my parents and away from all the festivities. After I am done whining about the day, I start preparing for the mini Diwali parties I host every year. Its almost a schedule : Whine – Organize – Party.

Sadly enough I do not have the time to do all the preparations by  myself, like my maa used too. I do make it a point to make Halwa every Diwali morning.  My maa would make Halwa, for any auspicious occasion, or every time I would demand home made dessert at short notice. Everytime I feel homesick, Halwa does the trick.



INGREDIENTS

|| This recipe serves 4 ||

  1. 1/2 cup whole wheat flour
  2. 1/2 cup sugar
  3. 1/3 cup ghee / clarified butter
  4. 1.5 cup water
  5. Handful of cashews sliced in half


  • In a deep pan cook the cashews and whole wheat flour, until warm.
  • Add the Ghee/Clarified Butter and keep cooking until golden brown (using a whisk avoids lumps)
  • In a separate pot, boil the water and sugar, to create a syrup.
  • Once the water starts boiling, and t he flour is golden brown. Add the water & sugar mixture to the flour.
  • Whisk until desired consistency is reached, and the lumps die out.
  • Garnish with a few non toasted cashews, and serve warm!

 

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