- 1 cup whole wheat flour or this brand of gluten-free flour
- 1 cup sugar
- 2 cups water
- ¾ cup ghee
- Press sauté and once the pot is hot, add the flour and dry roast until the flour no longer smells raw and looks light to medium golden in color (this takes around 10 mins for wheat flour and 15-18 mins for gluten free flour).
- Remove the flour and set it aside for now.
- Add the water and sugar to the pot.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Quick release.
- Press the sauté button, add the ghee and roasted flour and stir continuously until well combined (this will take 4-5 minutes for wheat flour and will be almost instant if using this gluten-free flour).
- For a variation, try adding some cardamom to the halwa or add nuts and raisins.
- Making gluten-free atta ka halwa? I’ve tested this with a couple brands of gluten-free flour and my suggestion is to use this brand (swad gluten-free chapati flour). The reason I suggest this brand is because it roasts well and looks (and tastes) like whole wheat flour halwa. Gluten-free flours vary and some blends (especially if they are primarily made up of rice flour, potato starch or tapioca flour) will not turn golden no matter how much you roast them.
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