Black Wheat Atta Halwa | काले गेहूं के आटे का हलवा

Black Wheat Atta Halwa is a traditional Indian sweet made by slowly roasting Black Wheat Atta in ghee and cooking it with jaggery syrup. Elaichi and dry fruits add a familiar festive aroma and finish.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Cooking method: Stovetop

Dinesh Flour Mills Products Used

• Dinesh Flour Mills Black Wheat Atta

• Dinesh Flour Mills A2 Gir Cow Bilona Ghee

• Dinesh Flour Mills Jaggery

• Dinesh Flour Mills Green Elaichi

• Dinesh Flour Mills Kaju

• Dinesh Flour Mills Badam

Ingredients

• 1 cup Dinesh Flour Mills Black Wheat Atta

• ½ cup Dinesh Flour Mills A2 Gir Cow Bilona Ghee

• ¾ cup grated jaggery or jaggery powder

• 2 cups water

• ¼ teaspoon green elaichi powder

• 1 tablespoon chopped kaju

• 1 tablespoon chopped badam

Method

1. Add water and jaggery to a saucepan.

2. Heat gently until the jaggery dissolves. Strain if required and keep the liquid warm.

3. Heat ghee in a heavy-bottomed kadai.

4. Add Black Wheat Atta and roast it over low heat.

5. Stir continuously for 8 to 10 minutes until it develops a roasted aroma.

6. Carefully pour in the warm jaggery water while stirring continuously.

7. Cook over low heat until the mixture becomes smooth and begins leaving the sides of the kadai.

8. Add elaichi powder and mix well.

9. Garnish with chopped kaju and badam.

10. Serve warm.

Useful Tips

• Roast the atta on low heat for an even flavour.

• Add warm jaggery water carefully because the mixture may splutter.

• Adjust the quantity of jaggery according to taste.

• Stir continuously after adding the liquid to prevent lumps.

Why Try This Recipe?

• Gives a traditional atta halwa a distinctive colour and flavour.

• Uses familiar ingredients such as ghee, jaggery and elaichi.

• Suitable for festive menus, family occasions or an occasional dessert.

• Easy to garnish with preferred dry fruits.