This Indian Halwa recipe tests the many meanings of the word "simple". This wheat flour pudding is simple in the sense that it uses only 4 basic ingredients. Halwa is also simple because it requires nothing more than basic kitchen equipment: a pot and a stove. And finally, the technique is simple - simply stir and stir... combine... and stir some more.
However, as my guest Karishma shares, it is easy to make Halwa incorrectly - either too sweet, too wet, or too dry. As with most recipes, this comes down to preference and experience. Karishma's grandmother made it sandy, cooking it just until the water was evaporated and the ghee oozed out of the edges. Endless varieties exist, but Karishma enjoys her halwa with no add-ins, but with fried bread and black lentils on the side.
Even with this basic recipe, however, the flavor of halwa is not simple. The nutty, subtle flavor of the wheat flour is cooked so slowly and so well in such ample amounts of ghee that the flavor is layered and rich. Excuse the example, but speaking to other Americans, previously unfamiliar with halwa, the flavor is not unlike a browned butter cookie batter. I'd encouraging trying this version before you start to make it fancy. It's always good for an artist to know her basics, you know?
How to Contact Karishma
Instagram: @food.rumblings
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Episodes Related to This Indian Halwa Recipe
"Women Are the Makers" Karishma's Halwa Recipe
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Indian Halwa Recipe
8
servings5
minutes25
minutes30
minutesIn this simple Indian halwa recipe, ghee is combined with wheat flour (atta) and sugar water into a rich, flavorful dessert.
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Ingredients
1:1:1:2 ratio
1 cup 1 Ghee (clarified butter)
1 cup 1 Atta (whole wheat flour)
1 cup 1 Sugar
2 cup 2 Water
Directions
- Sugar syrup: Mix water & sugar and bring to a boil and remove. The idea is to just dissolve the sugar and not reduce it. Keep aside.
- In a pan heat the ghee and add atta. Cook on a slow flame till the color gradually changes to golden brown.
- At this stage add the syrup and on slow flame cook till it absorbs all the water.
- [CAUTION: Be very careful at this step. VERY SLOWLY add the syrup from a distance (wear mittens as a precaution), as the pan would be very hot and adding water to it may cause hot steam to blow].
- Cook for some more time till the ghee oozes out of the sides of the halwa.
- Once the texture becomes sandlike, don’t leave it unattended and keep stirring continuously. It can burn very fast and become dark brown, so be near. The final dish should attain a golden-near-brown color.
- Serve hot.
Notes
- Make sure to listen to Karishma on The Storied Recipe Podcast, “Women Are the Makers” Karishma’s Halwa Recipe while you make her Indian Halwa Recipe recipe!
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