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Indian Wheat Flour Halwa (Atta Halwa) Garnished With Sliced Almonds
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5 from 1 vote

Aate Ka Halwa (Kada Prasad)

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Indian
Servings: 4 adults
Calories: 690kcal
Author: Hina Gujral



  • 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.


Serving: 1serving | Calories: 690kcal | Carbohydrates: 72g | Protein: 4g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 115mg | Sodium: 15mg | Potassium: 109mg | Fiber: 3g | Sugar: 50g | Calcium: 18mg | Iron: 1mg