Kadah Prashad (Aate da Halwa)

  • SERVES: 4 Pax
  • CUISINE: Punjabi
  • COURSE: Desserts

Ingredients and Quantity

  • Whole wheat flour, coarse texture: 60 gm.
  • Pure ghee- 60 gm.
  • Sugar- 50 gm.
  • Water, hot- 01 cup + 1/4th gram Saffron
  • Green cardamom powder- 02 gm.
For Garnish
  • Almonds, blanched, peeled and slivered- 10 gm.
  • Pistachio nuts, blanched, peeled and slivered- 10 gm.
  • Cahew nuts, chopped- 10 gm.
  • Raisins, stems removed- 08 gm
  • Saffron, broiled- 01 gm


  1. Heat the ghee in a Non-Stick kadai , add the whole wheat flour cook stirring continuously till the color changes of the flour and you get the aroma of roasted whole wheat flour.
  2. Keep on stirring to ensure even browning.
  3. The atta or whole wheat flour should turn golden and give a good fragrance.
  4. Once the ghee oozes out. Add the sugar.
  5. Let it dissolve, do not caramelize or the halwa will give a burnt flavor. Add hot water. Stir very carefully, as the mixture has the tendency to splutter.
  6. Add cardamom powder.
  7. Continue to stir, so that no lumps are formed.
  8. The halwa will absorb water and continue to thicken quickly.
  9. Keep on stirring, so that lumps are not formed.
  10. When its semi thick. Switch off the flame.
  11. Serve atte ka halwa hot or warm garnished with slivered Almonds, Pistachio nuts, chopped cashewnuts, raisins and broiled saffron strands.

Chef Tips

  1. Measuring cup used, 01 cup = 250 ml.
  2. As the Halwa gets cooler, it tends to get thicker.