Instant wheat halwa recipe with step by step pictures

Wheat halwa is one of the easiest halwa recipe that you can make it instantly with the ingredients that are commonly available in our pantry. This wheat halwa tastes too good and like it for the very first time. It takes half-an-hour to cook and it will be good for 2 days in room temperature and for a week in refrigerator. This halwa doesn't need any colouring powder and we get that colour from sugar alone. Do try at your home and it will never fail.

Enjoy the food !

Ingredients :

. Wheat flour / atta - 1 cup

. Water - 5 cups

. Sugar - 2 1/2 cup

. Ghee - 1/2 cup

. Cashew nuts - 10

Method :

1. Take 1 cup of wheat flour in a mixing bowl. Add 1 cup of water and make it a paste without lumps. Then add the remaining 4 cups of water and mix it to make a thin slurry.

2. Heat a tblsp of ghee in a non-stick kadai Or heavy bottomed kadai. Add cashews and roast it until goldem brown. Take it to a plate.

3. Add the wheat flour mixture directly into kadai. Mix well and cook until it becomes thick. Stir continuously to avoid curdling Or to avoid stick to the bottom. It will take atleast 20 mins.

4. Add 2 cups of sugar and mix well until it combines. Cook until it becomes thick.

5. Take 1/2 cup of sugar in a tadka pan. Gently heat it and stir until it caramelized to brown colour.

6. Add this into kadai. Mix well and cook for 5 mins. Add 1 tblsp of ghee and mix well until it combines.

7. Similarly, add the remaining ghee and stir to combine. Finally it cooked well and doesn't stick to the bottom.

8. Add roasted cashews. Mix well. Turn off the flame when you get the halwa consistency. Wheat halwa is ready.

Pictorial :

Take 1 cup of wheat flour in a mixing bowl

Add 1 cup of water and mix well to make a paste without any lumps

Add remaining 4 cups of water and make it a slurry

Heat 1 tblsp of ghee in a non- stick or heavy bottomed kadai

Add cashew nuts

Roast it until golden brown. Remove to plate

In the same kadai, add the wheat flour mixture

Mix it immediately to avoid curdling or to avoid stick to the bottom

Cook until the colour changes to pale

Add 2 cups of sugar to it

Mix it well until sugar dissolves

Cook until it becomes little thick. Stir it continuously. It takes atleast 20 mins.

Take 1/2 cup of sugar in a tadka pan.

Heat it gently and stir with a spoon until it caramalized. ( be sure to take it out once it changes colour, otherwise it overcooks and comes out of the pan and gives bitter taste to the halwa)