Wheat Flour Halwa Recipe – Authentic Indian Ghee & Cashew Dessert

Last Updated on 6 months ago by Neha Deshmukh

Wheat Flour Halwa Recipe – Authentic Indian Ghee & Cashew Dessert

Hey everyone! If you’re craving something warm, comforting, and utterly delicious, you have to try this Wheat Flour Halwa. It’s a classic Indian dessert, and honestly, it’s one of those recipes that just feels like a hug in a bowl. I remember my grandmother making this every winter, and the aroma would fill the entire house. It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This Wheat Flour Halwa (also known as Ghee Halwa) is special. It’s rich, subtly sweet, and has this incredible texture – not too grainy, not too smooth, just perfect. It’s perfect for festive occasions, a cozy weekend treat, or whenever you need a little bit of sweetness in your life. Plus, it’s surprisingly simple once you get the hang of it!

Ingredients

Here’s what you’ll need to make this delightful halwa:

• 1 cup wheat flour (approx. 120g)
• 2 ½ cups sugar (approx. 500g)
• ¾ cup ghee (approx. 170ml) – and a little extra for greasing!
• ¼ cup milk (approx. 60ml)
• 1 tbsp cornflour (approx. 8g)
• 10 cashew nuts (approx. 30g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe.

• Ghee: Seriously, don’t skimp on the ghee! Good quality ghee is essential for that authentic flavor. It’s what gives the halwa its richness and beautiful aroma. I prefer using homemade ghee, but a good store-bought brand works too.
• Wheat Flour: You can use whole wheat flour (atta) or a slightly refined version like suji (semolina) mixed with atta. I usually go for a 70/30 split of atta and suji for a lovely texture.
• Sweetness: Traditionally, this halwa is quite sweet. However, you can adjust the sugar to your liking. Some families prefer a more subtle sweetness, while others like it intensely sweet – it’s all about personal preference!
• Regional Variations: In some parts of India, people add a touch of saffron or cardamom for extra flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to prepare the wheat flour. In a bowl, make a stiff dough with the wheat flour and ¼ cup + 1 tbsp of water. It should be firm, not sticky.
2. Now, soak this dough in 2 cups of water for 2-3 hours. This is a crucial step – it softens the flour and helps create that smooth halwa texture.
3. Once soaked, squeeze out all the excess water and grind the dough until it becomes a milky consistency. You can use a blender or food processor for this. Strain the mixture to remove any coarse bits. Add the cornflour to the strained liquid and mix well.
4. Time for the magic! Heat the ghee in a heavy-bottomed pan over low heat. Add the milk and the strained wheat mixture.
5. Now comes the patience part. Stir continuously on low heat. This is important to prevent sticking and ensure even cooking. It will take a while, but trust the process!
6. As the mixture thickens, add the sugar and the remaining ghee. Keep stirring!
7. Continue cooking until the halwa starts to leave the sides of the pan and comes together beautifully. This usually takes about 20-25 minutes.
8. Finally, pour the halwa into a greased tray. Garnish with fried cashew nuts. Let it cool completely before serving.

Expert Tips

• Low and Slow: Seriously, low heat is your best friend here. It prevents burning and ensures the halwa cooks evenly.
• Constant Stirring: I can’t stress this enough! Constant stirring is key to preventing sticking and achieving that perfect texture.
• Don’t Rush: Making halwa is a labor of love. Don’t try to speed up the process.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a good quality plant-based ghee. It won’t have exactly the same flavor, but it’s a delicious alternative.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. Make sure it has a similar texture to wheat flour.
• Spice Level: Add a pinch of cardamom powder or a few strands of saffron for a fragrant twist. My friend, Priya, always adds a tiny bit of nutmeg – it’s amazing!
• Festival Adaptations: This halwa is especially popular during Diwali and winter celebrations. You can add chopped dates or raisins for an extra festive touch.

Serving Suggestions

This halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s perfect for a cozy night in or a special occasion.

Storage Instructions

You can store leftover halwa in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.

FAQs

1. What type of wheat flour is best for making halwa?

You can use whole wheat flour (atta), but a mix of atta and suji (semolina) gives a really nice texture. I usually do a 70/30 split.

2. Can I adjust the sweetness level in this halwa?

Absolutely! Start with 2 cups of sugar and add more to taste. Remember, it’s easier to add sugar than to take it away.

3. How do I prevent the halwa from sticking to the pan?

Low heat and constant stirring are your best defenses against sticking. Using a heavy-bottomed pan also helps.

4. Can this halwa be made ahead of time?

Yes, you can make it a day or two in advance and store it in the refrigerator.

5. What is the role of ghee in this recipe, and can it be substituted?

Ghee is essential for the flavor and texture of the halwa. It gives it that rich, aromatic quality. While you can substitute with oil, it won’t be quite the same.