Aate Ka Halwa

Halva refers to many types of dense, sweet confections ,served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe,Malta and the Jewish world.The term halva meaning “sweet”,Aate ka Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months it is better kept refrigerated, as it can turn runny after several days.

Prep time: 05 min,Cook time:15 min,Recipe:dessert

Ingredients

• 1 cup flour 
• 1/2 cup ghee (unsalted butter)
• 2-1/2 cups water 
• 1 cup sugar
• Mawa powder ½ cup
• Chopped dry fruits like cashews, raisins

Instructions

1. In another skillet, mix the flour with ghee and cook it on a low flame till it turns slightly brown giving out a tasteful aroma. 
2. Add sugar+water in the roasted flour and mawa powder. 
3. Keep stirring the mixture and add chopped dry fruits to it.
4. When it thickens remove it from the flame. 
5. Serve aate ka halwa and garnish with fresh fruits or dry fruits

Print Recipe

Aate Ka Halwa

Halva refers to many types of dense, sweet confections ,served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe,Malta and the Jewish world.The term halva meaning “sweet”,Aate ka Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months it is better kept refrigerated, as it can turn runny after several days.

Prep Time5 mins

Cook Time15 mins

Course: Dessert

Cuisine: Indian

Servings: 3

Author: hindustanisakhisaheli

Ingredients

•  1 cup flour, 1/2 cup ghee (unsalted butter),2-1/2 cups water, 1 cup sugar,Mawa powder ½ cup,Chopped dry fruits like cashews, raisins
  
  

Instructions

• In another skillet, mix the flour with ghee and cook it on a low flame till it turns slightly brown giving out a tasteful aroma. Add sugar+water in the roasted flour and mawa powder. Keep stirring the mixture and add chopped dry fruits to it.When it thickens remove it from the flame. Serve and garnish with fresh fruits or dry fruits