Atta Halwa

    35 min

    The inspiration for this wholemeal halwa is the classic Sikh preparation called 'karha prashad'. This halwa has the addition of cardamom, sultanas and nuts. My kids love this halwa on a cold day as a snack after school.

    12 people made this

    Serves: 8 

    • 125ml ghee (clarified butter)
    • 25g cashews
    • 40g sultanas
    • 120g wholemeal flour
    • 750ml water
    • 200g sugar
    • 1/2 teaspoon ground cardamom

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Melt the ghee in a heavy-bottomed frying pan over medium heat; cook the cashews and sultanas in the melted ghee until the sultanas plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and sultanas from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
    2. Meanwhile, bring the water and sugar to the boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Something else. I added 1 tbsp desiccated coconut and left out the cashew nuts because I don't like them, and it was delicious!  -  14 May 2010


    This is absolutely delish.  -  14 May 2010


    I really didn't know to expect when I made this and I was wonderfully suprised. I didn't have cashews, I only had hazelnuts, so I improvised with those, other than that, I cut the recipe in half as there were only 2 of us. This is the perfect dessert after a spicy Indian meal. Thanks for the recipe!  -  19 Jan 2010  (Review from Allrecipes US | Canada)