Mamta's Kitchen

Chapatti Flour Halva

Roti Atta Halwa

Kaushal Visharad

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 and sugar if you wish, but won't be as good.

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 mausi, who made it extra special. She lived in the cottage next to my mum Yashoda and their youngest sister Rukmani mausi. I used to go and spend time chatting with her, every time I visited my mum. One day, we were talking about this Halva. She immediately offered to teach me and proceeded to make it, one of the best I have eaten, as good as my grandmother's.

My mum used the same method, probably learnt from their mother, my maternal grandmother. The recipe was 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)


  1. Boil water and dissolve sugar in it. Keep aside.

  2. Heat ghee in a heavy bottomed wok or karahi.

  3. 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.

  4. 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.

  5. Add half the chopped nuts and raisins, if used. Transfer to a serving dish and garnish with remaining nuts.

  6. Serve piping hot with tea.

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