One of my all-time favourite halwas. And one of the easiest to make with the minimum number of ingredients - uses just three- and requires just about 15 minutes to prepare. My kids love it and this is probably the dessert I make most often.
This halwa goes very well with chana-puri as a meal...just skip the chopped nuts as the garnish.
It is the traditional halwa which is served as 'prasad' (called 'karaah parsaad') at all gurudwaras (a place of worship for the Sikhs).
3/4th - 1 cup ghee (clarified butter)
1 cup atta (whole wheat flour-the one used for chapattis)
3/4th - 1 cup sugar
2 1/2 cups water
1/2 cup chopped nuts to garnish -almonds, cashews.(optional)
As a rule this is made from equal measures of flour, ghee and sugar and almost three measures of water.I like to use a little less sugar, but an equal amount of ghee and flour.
When poured into the wok this might seem like a lot of ghee, but this makes it easier to roast/fry the flour faster. Start by adding half the required amount of ghee, if you like, and then add more if you find the ghee-flour mixture too dry. Once done the extra ghee just separates from the halwa- as you see in the top picture- which you can drain off. ( This ghee can be reused as it won't absorb the flavours).
Points to remember:
-Try not to skimp on the ghee and sugar.
-Be sure to stir all the time as this mixture burns easily.
-Try not to count the calories for this one.
-When adding the sugar syrup stand away from pan and use a long handled spoon.
-Once sugar is added stir well to avoid lumps in the mix.