Aate Ka Halwa is one of the most popular Punjabi sweet dishes. Why so? Because it is served across all the Gurudwaras as Kada Prashad. The taste of that simple halwa served at Gurudwara is divine. No fancy sweet dish can match that flavor and texture. Delicious and simple aate ka halwa flavored with a hint of cardamom is the ideal Punjabi sweet dish. And it is one dessert that never goes out of style. It is always welcomed with equal enthusiasm among the sweet lovers, especially in India. If you have yet not tasted Aate Ka Halwa then give this recipe a try.
The wheat is one of the staple ingredients in an everyday Indian diet. Whether it is our chapati, paratha or any other flatbread, wheat flour is commonly used in Indian cuisine. And when it comes to Indian desserts, aate ka halwa is one of the easiest and simplest wheat flour sweet dish. It requires few basic ingredients that are readily available in an Indian pantry – wheat flour, sugar, and ghee. These days rarely we find recipes that require such fewer ingredients and produces gratifying results.
Surprisingly, in Punjabi households, Aate Ka Halwa is not served as a dessert by the end of the meal. It is often served as a sweet dish which can be enjoyed during any hour of the day. During the winter season, often it is prepared for the breakfast or during the tea time along with a cup of milk tea. And hardly any efforts are made to veil the rusticness of the halwa by the addition of dry-fruits and nuts. Never, ever! But I like it laced with almonds and pistachio for a nice, nutty flavor. The addition of dry-fruits in aata ka halwa is totally discretionary, unlike sooji ka halwa which is generously garnished with chopped nuts and raisins.
There is no secret trick to make a perfect aate ka halwa. One has to follow the old school recipe to make a delicious bowl of goodness. And what is that traditional trick? Be patient while roasting the flour. The flour for the aate ka halwa needs to be roasted on a low heat. Then, slowly the flour changes its color to the shades of brown and releases a pleasant, roasted aroma. But that stage cannot be achieved in a haste. One need to slow roast the flour over the lowest heat possible. Second, be generous while adding ghee in the halwa. I follow a thumb rule of adding the equal amount of flour, sugar, and ghee. One cannot imagine aate ka halwa without ghee dripping out of it. It is in every sense a rich Punjabi dessert.
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