Aate Ka Halwa or wheat halwa is a popular Indian sweet dish made with whole wheat flour. This 4 – ingredient sweet dish is also served as a Kada Prasad in all the Gurudwara’s (Sikh Temple) worldwide.
About Kada Prasad (Aate Ka Halwa)…
Wheat (atta) is one of the staple ingredients in an everyday Indian diet. Whether it is chapati, paratha or any other flatbread, wheat flour is commonly used in Indian cuisine.
Kada Prasad is the Sikh name for wheat halwa. The mouth-melting, simple halwa is believed to be food blessed by the Sikh Guru. The prasad is served from the same bowl to everyone visiting the Gurudwara (Sikh Temple).
The taste of the simple halwa served at Gurudwara is divine. No fancy sweet dish can beat its taste and texture.
In a Sikh household, kada prasad 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 wheat halwa is prepared for breakfast or before bedtime to stay warm and cozy.
Ingredients For Wheat Halwa:
Wheat Halwa requires only 4-ingredients including water. And the best part is all these key ingredients are a pantry staple. You don’t need a trip to the grocery store before making this Indian sweet dish.
Whole Wheat Flour – it is always best to use a coarse texture whole wheat flour for making halwa. You can use freshly milled flour as well.
Replace wheat flour with semolina and you will end up with delicious suji (semolina) halwa.
Ghee – Desi ghee (clarified butter) is a key ingredient to make rich atta halwa. You can use unsalted butter as a substitute but the taste will not be the same.
Use good quality organic or homemade ghee for making halwa.
Sugar – Granulated White Sugar gives the sweet taste and the sort after texture to the halwa. Adjust the amount of sweetness in halwa as per your liking.
Feel free to use organic brown sugar or powdered jaggery instead of white sugar.
Cardamom Powder – It is optional to add green cardamom powder in the halwa for the subtle sweet aroma and taste.
Tips To Make Gurudwara Style Kada Prasad:
Heavy Bottom or a heavy-duty flat pan to make the halwa especially for perfectly roasting the wheat flour.
Ghee is the soul of a perfect wheat halwa. Hence, avoid reducing the quantity of ghee required to make the halwa.
Slow roasting is the key step in making a deep brown color halwa. Always slow roast wheat flour over a low-medium flame. Also, keep it stirring continuously while roasting for even browning.
Color – Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit.
While making the sugar syrup, let the sugar dissolve completely in the water
If you are adding cardamom powder or saffron, mix them in the sugar syrup.
Slowly add the sugar syrup in roasted flour. There will be a lot of spluttering. Hence, keep your distance from the stovetop.
Continuously stir the halwa after adding the sugar syrup to avoid any lump formation. The consistency of wheat halwa is spoon dropping (refer video).
Extras – you can add sliced almonds, cashews or raisins in the atta halwa. But usually, an authentic wheat halwa is smooth, creamy and without any nuts.
FAQ’s Related To Wheat Halwa:
Is Kada Prashad and Atta Halwa same?
Yes, Kada Prashad and wheat halwa are the same. Atta Halwa served as prasad at Gurudwara is called Kada Prashad. Both types of halwa are made from equal portions of wheat flour, ghee, and sugar.
Can I Use Butter Instead Of Ghee?
One can use unsalted butter instead of ghee to make halwa. But the taste will not be the same and truly authentic. There will be no difference in the texture of the halwa.
How To Store Wheat Halwa?
Transfer the halwa in an airtight container. Store it in the fridge. Before serving, heat the sweet dish in a microwave for 1 – 2 minutes or till it is warm enough to eat. Wheat Halwa doesn’t taste good at room temperature or cold.
Why Texture Of My Kada Prasad Is Not Similar To Gurudwara?
In Gurudwara, an especially milled wheat flour is used to make halwa. The texture of that flour is bit grainy and coarse. It is not refined or processed. Hence, the texture of halwa at Gurudwara is more grainy.
Watch Step-By-Step Atta Halwa Recipe Video:
More Indian Dessert Recipes To Try:
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Aate Ka Halwa (Kada Prasad)
- 1 Cup whole wheat flour (gehun atta)
- 1 Cup clarified butter (ghee)
- 1 Cup granulated white sugar
- 4 Cup water
- In a heavy bottom flat pan heat ghee. Add flour and start roasting it over low heat turn till the color of flour is deep brown and a sweet roasted aroma is released. This usually takes 10 – 15 minutes over low heat.
- Keep stirring the flour while roasting for even coloring and avoid burning.
- Meanwhile, boil the water and sugar in a saucepan over medium-high heat till sugar is nicely dissolved in water. Simmer the sugar syrup over low heat till flour is nicely roasted. Add a teaspoon of cardamom powder for taste and aroma (optional).
- Add the warm sugar syrup slowly to the roasted flour. Keep stirring the mixture continuously in a circular clockwise motion to avoid any lump formation (refer video).
- Stir and cook the halwa till it absorbs all the sugar syrup (refer video). Cover and cook for a minute over low heat. After a minute, turn off the heat. Garnish with sliced almonds, if you prefer.
- Serve Aate Ka Halwa warm.
- Heavy Bottom or a heavy-duty flat pan to make the halwa especially for perfectly roasting the wheat flour.
- It is always best to use wheat flour with coarse texture to make halwa or you can use freshly milled wheat flour instead of packaged one.
- Use 100% pure wheat flour and not mixed or multigrain flour for this recipe.
- Slow roasting is the key step in making a deep brown color halwa. Always slow roast wheat flour over a low-medium flame while continuously stirring it.
- Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit.
- If you are adding cardamom powder or saffron, mix them in sugar syrup.
- Continuously stir the halwa after adding the sugar syrup to avoid any lump formation. The consistency of wheat halwa is spoon dropping.
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