• PREP TIME: 3 to 3 ½ hours
  • COOK TIME : 30 minutes
  • SERVES: 4 Pax
  • CUISINE: North Indian
  • COURSE: Desserts

Traditional North Indian shallow-fried sweet pancakes which are soft, fluffy and yet crisp drizzled with saffron and rose flavoured honey and sugar syrup and served with Rabdi.

Ingredients and Quantity

  • Milk which is reduced till coating consistency- 130 ml. or more if required.
  • Semolina, sieved- 60 gm.
  • Refined Flour, sieved-60 gm.
  • Khoya, grated- 45 gm.
  • Sugar- 15 gm.
  • Fennel Seeds, crushed- 02 gm.
  • Green Cardamom coarsely ground-02 gm.
To shallow fry
  • Pure ghee- As required
For the Saffron, Rose, Honey and Sugar Syrup- One-string consistency
  • Saffron, broiled- ½ gm
  • Rose Petals, fresh or dried- 01 no. / Rose Water- 10 ml.
  • Honey- 20 ml
  • Green Cardamom, coarsely ground-01 gm.
  • Sugar- 01 cup
  • Water- 3/4th cup / ½ cup
For the Saffron, Rose, Honey and Sugar Syrup- One-string consistency
  • To clarify the syrup
  • Milk – A few drops
To strain the syrup
  • Muslin cloth- 1/4th metre
For the Garnish
  • Silver leaf- 01 sheet.
  • Pistachio nuts, blanched peeled and slivered- 15 gm.
  • Almonds, blanched peeled and slivered- 15 gm.
  • Saffron, broiled- ½ gm.
For the Accompaniment
  • Rabdi- Preferably home made


  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.