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Showing posts with label FESTIVAL RECIPES. Show all posts
Showing posts with label FESTIVAL RECIPES. Show all posts

July 25, 2017

Chakkara Pongali – Andhra Sweet Pongal Recipe With Sugar, Milk

Chakkara Pongali Recipe - Andhra style sweet pongal recipe prepared with sugar, milk, rice and dal. As Varalakshmi Vratham is fast approaching, I wanted to share some neivedyam recipes. I found Chakkara Pongal is most commonly prepared for all the festivals in Andhra. Basically Telugu people make two types of sweet pongal recipes. One with sugar and the other one with jaggery called as bellam pongali. Today I have shared chakkara pongal recipe with milk and sugar.



Andhra sweet pongal recipe - Chakkara Pongali

My neighbor Sowjanya who taught me poornam boorelu shared her traditional way of making chakkara pongali recipe without moong dal. Yes, I used chana dal instead of moong dal. This chakkara pongal preparation is completely different from Tamil nadu sakkarai pongal. In Tamil nadu style sweet pongal recipe, moong dal and jaggery is used. When Sowjanya told me to use chana dal and sugar, I was surprised to see the variation. I tried this sweet pongal for Friday Lakshmi Pooja neivedyam. It came out really well. I passed this prasadam to Sowjanya for her feedback about its taste and color. She told it tasted really good. I was very happy to hear this from her as its my first attempt. Of course all the credits goes to her for giving me the measurements precisely Happy. She also shared some variations in this recipe. I have mentioned those points in NOTES section. Ok, lets see how to make Andhra style chakkara pongal recipe with step by step photos and video. This week I will try to share more neivedyam recipes for Varalakshmi viratham. Stay tuned !

Do check out my detailed post on

How to celebrate Varalakshmi Vratham at home , Andhra Pulihora, Poornalu and other Andhra Recipes.


Andhra sweet pongal recipe with milk and sugar



Chakkara Pongali Recipe - Andhra sweet pongal recipe with sugar and milk


Chakkara pongali recipe

How to make Andhra style sweet pongal recipe with milk and sugar - Chakkara pongali recipe

Andhra
Festival recipes
3-4


Ingredients ( 1 cup - 250ml)

  • Raw rice – 1/2 cup (Use good quality Sona masoori)
  • Chana dal - 1.5 tbsp
  • Sugar - 3/4 cup
  • Ghee - 3 tbsp
  • Grated coconut - 2 tbsp( or Dry coconut powder)
  • Cashew nuts - 5 nos
  • Dry grapes - 1 tbsp
  • Cardamom powder - 1/4 tsp
  • Milk - 1/2 cup
  • Water - 2 cups

How to make the recipe

  1. Wash and keep the raw rice aside.
  2. Heat 2 tsp ghee in a cooker base. Roast chana dal till golden with nice aroma.
  3. Add washed rice, water.Pressure cook for 2 whistles in low flame.
  4. Mash it well.Add milk, sugar, cardamom powder and grated coconut. Mix well.
  5. Boil in low flame for 5 minutes.Consistency should not be too thick.
  6. Roast the nuts in ghee and add to pongal, mix well.Enjoy !

Chakkara Pongal Recipe - Step by step pictures

  • Wash the rice and keep aside. Heat 2 tsp ghee in a cooker base. Roast the chana dal till golden with nice smell.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add 2 cups of water, washed rice and a pinch of salt. Mix well and cook for 2 to 3 whistles in low flame. Dal won't become mushy.It should be visible in the mashed rice.
  • Add sugar, milk, cardamom powder and freshly grated coconut or dry coconut powder.Mix well and boil in low flame for 5 minutes. Make sure bottom is not burnt.Mix whenever needed.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Remove when its semi solid and keep aside. Roast the chopped nuts and dry grapes in the remaining 2.5 tbsp ghee. Roast till dry grapes puff up and cashew becomes golden.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add to the pongal. Mix well. If the pongal is too thick, add some boiled milk and bring to the desired consistency. You can reheat this pongal adding little water or milk and serve it after the pooja. It tastes fresh and good when served hot.Andhra style chakkara pongali is ready. Try this for festivals and enjoy !

Notes

  • For variations, You can add moong dal instead of chana dal.
  • You can pressure cook the rice and dal adding milk instead of water. In that case, you should add nearly 3 cups of milk.
  • Cardamom powder is a must. You can also add few saffron threads to make it rich.
  • My neighbor told me to cook rice & dal separately and then mix together adding milk.But I cooked rice & dal together in a pressure cooker to save time.



Andhra style sweet pongal recipe with milk & sugar is ready for neivedyam. Try this for festivals and enjoy !
Chakkara pongali recipe
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May 8, 2017

Chitra Pournami – How To Celebrate Chitra Pournami At Home – Pooja Procedure

Chitra pournami pooja celebration at home
Hello Friends, In this post, I have shared the importance of Chitra Pournami– (A festival with my name Winking) celebration, how to celebrate it at home with its pooja procedures as per my family’s practice. I have also shared the links for Chitra pournami recipes for neivedyam. Hope this post would be helpful for beginners. I must thank my Mother-in-law for giving me detailed guidance about this celebration. Please visit my in-laws blog “ LEARN KOLAM” for Rangoli/ Kolam ideas for this festival.
Chitra Pournami is a ceremony observed on the Poornima day (Full moon day) in the Tamil month of Chithirai that falls any day between April 15th – May 15th. This year 2017, it falls on 10th May-2017 ( i.e on Wednesday). Chitra pournami is one of the important festivals celebrated in Tamil nadu.
This auspicious day is celebrated as Chitragupta’s Birthday. Chitra Pournami /Chithirai pournami (in Tamil) ritual commemorates Chitra gupta who is known as the assistant of Lord Yama, the God of Death. Chitra means collection of Pictures and Gupta means Hidden. Chitra Poornima is the day dedicated to Chitra Gupta, the Keeper of Deeds. Lord Brahma created Chitra Gupta through the Sun God and he is considered as the younger brother of Lord Yama. It is believed that Chitra Gupta examines the good and bad performances of each individual. When a person dies, his soul first goes to Lord Yama, where Chitragupta tallies the deeds and report it to Yama. He reads out the good and bad deeds of the person.He is the Devata for planet Kedhu. Worshipping Chitra Gupta on this day would ward of kedhu dhosha in one's horoscope.Worshipping Vinayaka also ward of this dosha. There is only one temple in South India for Chitragupta at Kanchipuram. Chitra Pournami is a very auspicious day here. The day is also dedicated to Indra, the head of Devas. It is on this day that the star Chitra and Pournami (full moon) come together.
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April 15, 2017

Arisi Paruppu Payasam Recipe – Rice Moong Dal Payasam With Jaggery & Milk

Rice payasam with jaggery
Yesterday I prepared this South Indian style arisi payasam for Tamil new year celebration. We make this payasam mainly for Tamil new year( Tamil Varusha pirappu/Tamil Puthandu) and Ganesh Chaturthi festival. Sometimes we prepare this sweet dish for Friday Mahalakhsmi pooja neivedyam too. Arisi Paruppu payasam is our family favorite payasam variety.To prepare this Indian style rice kheer raw rice, moong dal, water, jaggery and milk are the major ingredients.Sometimes I use coconut milk instead of boiled milk if making for guest or special occasions. Adding coconut milk makes it more rich and flavorful. Whenever Sendhil gets stomach upset or stomach inflammation problem, I make this for his breakfast with less rice,more dal and coconut milk as both have healing property. I will make a separate post on it later. Today I have shown the basic arisi payasam recipe/Rice kheer with jaggery and milk using a pressure cooker. You can use coconut milk in place of regular milk by all means.Sometimes I prepare the same payasam adding condensed milk (milkmaid) or sugar instead of jaggery just like paal payasam.This kheer can be done easily.Try this yummy, healthy payasam for Tamil new year and enjoy ! You can also make arisi thengai payasam on Tamil new year.Now lets see how to make arisi paruppu payasam/Rice payasam with jaggery with step by step pictures and a video.


Arisi paruppu payasam recipe

Arisi paruppu payasam recipe


Arisi paruppu payasam recipe Arisi paruppu payasam recipe - Rice moong dal payasam recipe
Cuisine: Indian
Category: Sweet
Serves: Serves 4-5
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice - 1/4 cup
  • Moong dal - 1 tbsp
  • Grated jaggery - 1/2 cup + 2 tbsp
  • Crushed cardamom - 2 nos
  • Cloves - 2 nos
  • Mace / Jathikai - a small piece
  • Cashew nuts - Few
  • Ghee - 2 tbsp
  • Milk - 1/2 cup ( Vegans use coconut milk instead)
  • Water – 2.5 cups
METHOD

  • In a pressure cooker base, heat 1 tsp of ghee.Roast the moong dal till dal becomes aromatic and golden brown.Remove in a plate. Add 1 tsp ghee and roast the rice. Roast till it turns puffy and white.Its optional to roast the rice.But roasted rice gives more flavor to the kheer.So the choice is yours.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • After roasting the rice add 2.5 cups of water. Add the roasted dal and pressure cook in very low flame for 3 whistles till they cook mushy. Remove after the steam is released. Mash it really well.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • Add grated jaggery and 1/2 cup water. Mix well in low flame until jaggery melts completely. ( If jaggery has impurities, you should boil separately and melt the jaggery in 1/2 cup water, filter it and then add the syrup to the cooked rice). After the jaggery is completely mixed with the rice, let it boil for sometime till raw smell of jaggery goes off. If needed, add 1/2 cup water while boiling. Add cardamom powder & mix well.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • After the payasam becomes slightly thick, switch off the flame and add 1/2 cup boiled milk or thick coconut milk. Mix well and check for consistency. Add more milk if needed. Heat ghee in a small pan. Roast cashews, cloves and crushed mace till cashews become golden. Mix well and add to the payasam. Serve hot.
  • This rice kheer becomes very thick when it cools down.So you should add more milk, water or coconut milk to adjust the consistency, check for taste. Add more sugar or jaggery syrup if needed. Give a boil and serve hot.
    Arisi paruppu payasam
Enjoy !

Note
  • Roasting rice is optional.But it gives a nice flavor to the payasam.
  • If you feel jaggery has impurities, you should mix it with 1/2 cup water. Boil and melt in medium flame. Once its melted completely, strain it through a metal filter. Then add this syrup to the cooked rice+dal mixture.
  • The quantity of milk depends on the desired consistency of payasam.
  • You can use 1/2 cup coconut milk instead of milk.
  • Add equal quantity of milk and coconut milk if you wish.
  • Adding cloves and small piece of mace gives a awesome flavor to the kheer. So do not skip it.


Try this yummy arisi paruppu payasam at your home for festivals and enjoy !
Arisi payasam
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April 12, 2017

Mango Pachadi Recipe – Mango Sweet Pachadi For Tamil New Year

mango pachadi recipe - Tamil New Year Recipes
Mango Pachadi and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & RakshaHappy. Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

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March 27, 2017

Mavinakayi Chitranna Recipe – Raw Mango Rice Recipe Karnataka Style

mavinakayi chitranna recipe
Ugadi festival is around the corner. This year for Ugadi, I am sharing a Karnataka special delicacy Mavinakayi Chitranna recipe. Its nothing but raw mango rice recipe ( Mangai sadam) prepared in  Karnataka style. I learnt this recipe from my School moms friend Archana. When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna , Mavinakayi chutney, kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe,I wanted to try Kosambari and mango chitranna this year. Actually our friend Tara told me another recipe for Mavinakayi chitranna adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic green mango rice and I followed my friend's recipe blindly :) So here you go, Ugadi special Karnataka style mango rice recipe – Mavinakayi chitranna with step by step photos and a video !
Check out my Holige recipe, easy obbattu saaru, Karnataka Ugadi lunch menu post !
Check out my Andhra Ugadi pachadi recipe, pulihora and boorelu recipes.



mavinakayi chitranna

Mavinakayi Chitranna Recipe - Karnataka style raw mango rice


Mavinakayi Chitranna Recipe - Karnataka style raw mango rice Mavinakayi chitranna recipe - Raw mango rice recipe - Karnataka style
Cuisine: Karnataka
Category: Rice varieties
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Cooked rice – 2 cups ( Raw rice or steamed rice – 1/2 cup)
  • Grated raw mango – 1/2 to 3/4 cup ( Based on sourness of mango)
  • Grated coconut - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1.5 tsp
  • Raw Peanut - 1 tbsp
  • Green chillies - 3 nos ( Slit)
  • Curry leaves - Few
  • Coriander leaves - 1.5 tbsp
METHOD

  • Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside.
    mavinkayi chitranna
  • Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of  raw mango based on its tanginess.

  • Heat oil in a kadai.Splutter mustard seeds.Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute.
    mavinkayi chitranna
  • Now add the required salt and turmeric powder.Mix well. Some people add raw mango,saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways.
    mavinkayi chitranna
  • Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste. You can add more rice or grated mango based on your taste. Mix well and cook for a minute.Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as u wish.
    mavinkayi chitranna
    mavinkayi chitranna
  • Enjoy !

Note
  • For variations, you can make the raw mango paste without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed.For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle.
  • Adjust the quantity of green chillies based on the sourness of mango.
  • I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well.
  • The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour.
  • It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin.
  • Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation.
  • Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.


Try this simple and yummy raw mango rice at home, enjoy your lunch !
mango rice recipe karnataka style
 
 

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March 21, 2017

Easy Beetroot Halwa Recipe In Pressure Cooker

Beetroot halwa recipe in pressure cooker
Every Thursday and Friday , I perform Guru Pooja and Mahalakshmi Pooja at home. Usually I make Payasam/Kheer or sweet pongal for neivedyam/Prashad. As I am bored of making the same, I am trying out easy sweets recipes like burfi, halwa for every week pooja. Check out my earlier posts suji ka halwa, atta halwa, bread halwa and carrot halwa.  Last week Thursday,I prepared this beetroot halwa for the first time following my carrot halwa recipe using pressure cooker. As I did not have Khoya/mawa or condensed milk in hand, I just used milk and sugar. It came out really well. This halwa takes less ghee and sugar unlike other halwa recipes. Still it tasted rich, looked colorful and shiny. Sendhil & Raksha loved it a lot. I am sure kids would love to taste this halwa just by seeing its color.Overall its a healthy and nice alternative from the carrot halwa/ Gajar halwa. But remember to add the right amount of ingredients mentioned in the recipe. Adding more sugar makes the halwa hard like burfi. Stirring the halwa for long time makes it chewy. This halwa thickens as it cools down. Keep these points in mind and start making it. You can make a perfect beetroot halwa ! Beetroot halwa stays good for a week when refrigerated. You can serve it chilled or reheat for few seconds in a microwave oven or a kadai with little ghee to serve it warm. It tastes really great when served warm with a scoop of ice cream. Now lets see how to make this yummy, easy, colorful , healthy, Indian dessert recipe –Beetroot halwa with step by step photos and a video !


Easy beetroot halwa recipe

Beetroot halwa recipe in a pressure cooker


Beetroot halwa recipe in a pressure cooker How to make beetroot halwa in a pressure cooker just by using milk and sugar !
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Grated beetroot - 3 cups
  • Sugar - 3/4 cup ( Reduce 2 tbsp for less sweet)
  • Ghee - 3 tbsp
  • Boiled milk - 1. 5 cups
  • Cashew nuts – 5 nos
  • Cardamom powder - 1 tsp
METHOD

  • Wash 2 big sized beetroot, slice the top and bottom portion and peel its skin using a peeler. Grate it using a big holed grater. If we use small holed grater, beetroot becomes mushy after cooking and resembles jam. So I always prefer big sized holes for grating. Measure it after grating and keep 3 cups ( loosely packed) aside !
    Easy beetroot halwa recipe in pressure cooker
    Easy beetroot halwa recipe in pressure cooker
  • In a pressure cooker base, heat 1.5 tbsp of ghee. Add the grated beetroot and saute till its raw smell goes off completely & beetroot turns pale in color. It takes 7 to 10 minutes.
    Easy beetroot halwa recipe in pressure cooker
  • Now add the boiled milk( at room temperature) and add a small pinch of salt. Addition of salt helps to enhance the sweetness of halwa. Mix well and pressure cook in very low flame for 3-4 whistles. It takes nearly 15 minutes. Open the cooker after the steam is released.
    Easy beetroot halwa recipe in pressure cooker
  • Boil till 3/4th of the excess milk gets absorbed by the halwa.When the halwa starts to become thick, add sugar. Mix well till sugar melts. The mixture will become watery. Keep mixing in medium to high flame till the halwa starts to leaves the sides and bottom of cooker. Stay nearby and keep mixing else halwa may burn in the bottom. This process takes more than 20 minutes in medium flame.
     Easy beetroot halwa recipe in pressure cooker
  • When the halwa becomes thick, glossy and leave the sides of cooker, reduce the flame to low and keep mixing for one minute. Halwa leaves the pan completely and gathers in the center. Switch off the flame and remove the cooker from the stove. It looks moist now. Let the halwa be in cooker for few minutes.In the mean time, roast the cashews.
    Easy beetroot halwa recipe in pressure cooker
  • Heat the remaining 1.5 tbsp. ghee in a kadai and roast the cashew nuts till golden. Add it to the halwa in the cooker. Mix well and transfer the halwa to another bowl. Halwa looks slightly moist and sticky when hot.  As it cools down, it becomes thick and set well. Original taste and sweetness of this halwa can be known only after it becomes warm. If you want more sweetness, heat halwa & sugar in a kadai and Consume after it becomes warm. You can even refrigerate the halwa for an hour to serve chilled ! Beetroot halwa recipe
    • I like to have it warm with a scoop of ice cream! Tastes yummy !!!


Note


  • This halwa stays good for one day without refrigeration.But it stays good for 3-4 days if stored in an air tight box in a refrigerator. Use clean spoon for handling !
  • Reduce the quantity of sugar if the beetroot is too sweet. But do not add more sugar than the mentioned quantity. Halwa may become hard like a burfi after mixing.
  • Mix the halwa till it becomes thick and leaves the sides of pan. It will thicken as it cools down.
  • Adding cardamom powder helps to give a nice flavor. Do not avoid it.
  • If you want to add condensed milk, reduce the quantity of sugar or skip it completely.
  • You can add sugarless khoya at the end, mix well and remove the halwa. It makes the halwa more rich in taste !

Try this easy, yummy beetroot halwa for festivals and occasions. You will love it !
Easy beetroot halwa recipe in pressure cooker
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March 10, 2017

Coconut Khoya Burfi Recipe – Nariyal Ki Barfi With Khoya

Coconut burfi recipe with khoya
I must thank my reader friend Harini for requesting me to try Chennai Ganga sweets shop style coconut burfi ( Thengai burfi in Tamil, Nariyal Ki burfi in Hindi). When she told me, I had no clue about its taste and texture. Recently I bought that coconut burfi from Ganga sweets during my Chennai trip. When I tasted it, I found the barfi is made with coconut and khoya. I browsed for the recipe and tried it by watching Dr.Shalini’s YouTube video. Even though its my first attempt, I am quiet happy with the results.I won’t say it came out 100% close to the sweet shop ones but it tasted similar. Usually South Indian coconut burfi is made by cooking freshly scraped coconut in sugar syrup of one string consistency. But this coconut burfi with khoya is prepared by cooking khoya/mawa, desiccated coconut, sugar and water together till it reaches the burfi consistency. You don’t have to check for one string sugar syrup. But this burfi takes long time to cook and set as it has khoya in it. I have not used milk, milk powder or condensed milk in this recipe as I had used yellow food color to resemble the sweet shop burfi. If you want to make white colored coconut burfi, use milk instead of water. I am happy that I could try this North Indian style nariyal ki burfi successfully at home. I am sharing this colorful recipe as my contribution for Holi festival 2017Happy. Do try this easy and yummy coconut mawa burfi at home for this festival and have a great celebrationParty. Lets see how to make coconut khoya burfi with step by step photos and a VIDEO !
Do check out my Holi special recipes COLLECTION for more sweets and snacks ideas!

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March 4, 2017

Easy Atta Halwa – Atta Ka Sheera Recipe – Wheat Flour Halwa

atta halwa recipe
Atta halwa also known as Atta ka sheera is one of the most popular sweet/ dessert recipe in North India. This atte ka halwa is served as Kadah prasad ( Karah prashad) to all the visitors of Gurudwara ( A place of worship for Sikhs ) in Punjab. Traditionally, it is prepared with equal quantity of Whole wheat flour, Sugar and Butter/ghee to emphasize everyone are equal. Some people make this halwa adding equal quantity of wheat flour and sooji. For variations, this halwa can be made with milk or jaggery instead of sugar. I never thought making this North Indian style wheat flour halwa is sooo easy. South Indian style Godhumai halwa/wheat flour halwa ( Tirunelveli halwa) is in no way related to this atta halwa in preparation and cooking procedure. Both has its own variations and taste. This sweet can be prepared easily and instantly for surprise guest and to celebrate special occasions at home. I am sure this ghee dripping halwa gets a big applause from your family members and friends. I followed the recipe from HERE and watched some You tube video recipes too. Even though its my first attempt, making this halwa was a breeze for me. You can easily find the correct stage of removing the halwa. Its 100% a beginners recipe. This halwa tastes very soft and it slides in your mouth Love StruckDrooling. I made in very less quantity just to serve 2 people as the quantity of ghee is moreWinking .Holi festival is fast approaching. Include this easy, rich atta ka halwa in your menu and enjoy the festival ! This atta halwa can also be prepared for babies but its made without ghee. I will share that recipe later.Now lets see how to make Instant, easy wheat flour halwa/ atta halwa with step by step pictures and a video !
Check out my Sooji halwa and Bread halwa recipes too.
atta halwa recipe

Atta halwa recipe - Atta Ka Sheera


Atta halwa recipe - Atta Ka Sheera Easy Atta halwa recipe - Atta Ka Sheera - Gurudwara Karah Prasad
Cuisine: North Indian
Category: Sweet
Serves: Serves 2
Prep time: 2 Minutes
Cook time: 10 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Whole wheat flour - 1/4 cup ( I used Aashirvad atta)
  • Sugar - 1/4 cup ( I used 1/4 cup heaped)
  • Melted Ghee - 1/4 cup
  • Water - 1/2 cup
  • Cardamom powder - a pinch ( Optional, Its not used traditionally)
  • Cashews & sliced almonds - To garnish
METHOD

  • Heat 1/4 cup of ghee in a wide, non-sticky kadai. Add wheat flour and roast till it turns golden brown in color with nice aroma. Keep the flame low to medium  while roasting and keep mixing to prevent burnt bottom. It takes 3- 5 minutes to roast well based on the quantity you use.
    atta halwa recipe
  • Boil 1/2 cup of water in a bowl and add the hot water carefully to the roasted wheat flour. It splashes. Add 1/4 cup (heaped) sugar, cardamom powder ( I din’t use) and mix well without any lumps. All the water would be absorbed by the wheat flour and gets cooked.
    atta halwa recipe
  • Mix well till halwa leaves the sides completely, becomes a whole mass. Do not switch off the stove. Keep mixing till ghee starts to ooze out in the sides of kadai. It will turn glossy too. Do the whole procedure in medium flame. It takes just 3-5 minutes to release the ghee. Switch off the flame and remove in a plate or bowl. Serve warm or cold as you wish. Please watch the video for clear understanding !
    atta halwa recipe
  • For variations, you can add milk instead of water. You can also use grated jaggery in place of sugar. Enjoy !

Note
  • Traditionally this halwa is prepared with equal quantity of wheat flour, sugar and ghee. But I used little more sugar ( 1.25 cups) as we are sweet toothed.
  • If you don’t want to use equal quantity of ghee, you can use half the quantity mentioned. But texture may slightly vary.
  • Cardamom powder is not used in the traditional atta halwa. If you wish, u can add it along with sugar.
  • If you feel the sweetness is less, you can add it even at the end. Heat the halwa till the sugar melts and ghee oozes out. Serve it warm.
  • I read people have this halwa as a side dish for poori too just like suji ka halwa.


Try and enjoy this easy, yummy, rich wheat flour halwa at home !
  wheat flour halwa




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