Want to make the perfect 'desi ghee Halwa'? Know detailed steps here

New Delhi: Whenever you crave something sweet, 'Halwa' is often the first thing that comes to mind. From semolina (suji) to 'moong dal', 'halwa' can be made from a variety of ingredients, but have you ever tried 'Atta ka Halwa'? Wheat flour 'halwa' is so delicious and melts-in-the-mouth that even semolina 'halwa' pales in comparison. Whenever a sweet craving strikes, you can quickly whip up a tasty batch of 'Atta ka Halwa' for the entire family.

While the recipe itself is simple, people often get confused regarding the correct ratio of flour, ghee, and sugar to use. Sometimes it turns out dry, or lumps tend to form in it. So, let's discover the tips for making the perfect 'Atta ka Halwa'. If you keep the correct proportions of all ingredients and pay attention to the little details, you will end up with a perfectly granular, melt-in-the-mouth 'Atta ka Halwa'.

What is the Perfect Ratio for 'Atta ka Halwa'?

For a truly perfect, melt-in-the-mouth halwa', the ideal ratio is considered to be 1:1:1:3. This means that if you are using one cup of wheat flour, you should add one cup of 'Desi Ghee' (clarified butter) and one cup of sugar. Additionally, you will need approximately 3 cups of water. Now, if you prefer your sweets a little sweeter, you can slightly increase the amount of sugar according to your personal taste. If you prepare the 'halwa' using this ratio, it will turn out perfectly granular and delicious every single time.

Roast the Flour in 'Desi Ghee' for a Granular 'Halwa'?

For an aromatic and granular 'halwa', always use 'Desi Ghee'. 'Halwa' tastes truly delicious only when the flour has been thoroughly roasted in the ghee. To do this, pour one cup of ghee into a thick-bottomed pan ('kadai'), add one cup of flour, and begin roasting it while continuously stirring. Continue roasting it over medium heat, stirring constantly, until the flour turns a golden-brown color and releases a fragrant aroma. Roasting the flour insufficiently—perhaps due to haste—can ruin both the taste and texture of the 'halwa'.

To ensure the halwa turns out perfectly, it is essential to add the sugar at the right moment. You should roast the flour in pure ghee; once it has turned a rich golden-brown, add the sugar. Mix the sugar thoroughly with the flour and cook until it has completely melted. Next, add water to the halwa and let it cook while continuously stirring. Once it reaches the desired consistency, turn off the gas flame; your halwa is now ready.