The quickest fix and it’s wholewheat too! That’s my excuse for this occasional treat that’s as delicious as it’s easy to make (and wipe out!).
- Wholewheat Flour – 1/2 cup
- Ghee – 1/3 cup
- Sugar – 1/2 cup
- Water – 1 cup
- Garnish (optional) – 7-8 almonds slivered, few raisins, ground seeds of 3-4 pods cardamom, 1/2 tsp chironji seeds.
- A handy way to remember the quantities by volume is by the ratio of 1:1:1:2 of Aata:Sugar:Ghee:Water, – going very easy on the ghee bit.
- I often use a ladle (about 2 or 3 Tbs size) as a unit of measure to make a single or double smallish portion (like, for a child) – following this ratio.
- This halwa can also be easily moulded.
- Both the sugar and ghee can be reduced to as shockingly low levels as you are conscientious or adventurous enough to try, but then, it may not be very authentic halwa.
- This recipe will serve 2-3. Or, maybe, even just 1. Or 5, depending sweet tooth levels.
Can be added gradually to the aata by tablespoonfuls. A generous quantity would help form a slurry-like consistency that’s easy to fry. When used sparingly, the mixture should appear like large-breadcrumbs and will need a lot more effort with the constant stirring and frying evenly.
3. Cane Sugar.
(Can’t help it, it’s halwa, after all! Alternatives could be Khandsari/Bura/Powdered or Grated Jaggery)
4. Water. It doesn’t have to be hot, but both this and the sugar need to be at hand before starting.