Chapatti Flour Halva
Roti Atta Halwa
In our childhood, wheat flour or chapatti flour halva was more popular than the semolina halva. The best one is made with equal amounts of flour and ghee, but you can reduce the amount of ghee if you wish. This Halva is often made by Sikhs in their 'Gurudwaras', for 'Kara Prasad', given to all devotees at after prayers.
Note from Mamta This recipe comes from my mother's late younger sister Kaushal, who made it extra special. My mum and their other sister used the same method, recipe probably handed down by their mother! Serves 4
100 gm. wheat flour or chapatti atta
100 gm. clarified butter or ghee
100 gm. sugar (brown sugar gives it a nicer taste)
200 ml. water
1 tsp. cardamom powder
1-2 tbsp. blanched and chopped almonds and pistachios
1 tbsp. raisins (optional)
A few strands of saffron, soaked in warm water (optional)
Boil water and dissolve sugar in it. Keep aside.
Heat ghee in a heavy bottomed wok or karahi.
Add flour and stir fry on low medium heat, until it is light brown in colour and the smell of roasting rising from it is quite marked. If you are using equal amount of ghee to flour, you will notice it oozing out at the edges of the flour. It is important to roast the flour well, otherwise you will end up with a sticky, lumpy mess! So, do not be in a hurry to go to the next step.
Add sugared water, saffron, raisins and cardamoms. Cook on moderately high heat, stirring continuously, until it begins to come off the pan in one mass and ghee oozes out.
Add half the chopped nuts and raisins, if used. Transfer to a serving dish and garnish with remaining nuts.
Serve piping hot with tea.