The winter season back homeÂ always bought with itself a different feeling than the sun -lit mornings I wake up to here in the Valley.I ponder for few minutes and those foggy mornings & biting chilly winter winds come hovering in my mind, that peak of the cold season spread over few days atÂ the end and start of another year which forced enough reasons to wear multiple layers of clothes, those endless cravings of rich, heavyÂ food and the countless cups of hot beverages that comforted me before darting out of the homeÂ to get to work. I often recall those evening trips to crappy street food jointsÂ to carelessly stuff onÂ piping hot vegetable momos and egg rolls without any guilt or doubt. I remember those cloyingly sweetÂ adrak(ginger) chaiÂ & frothy coffeeÂ which I snuggled within myÂ palms on cold weekend mornings, lazily fliping through the newspaper on the couch. Suddenly all I canÂ feel is theÂ warmth of those memories in my heart.
What isÂ your fond winter memory? A warm bowl of soup caressingÂ your numb fingers or a strong cup of coffee to relaxÂ your clattering teeth? The silence that wraps the streets of neighborhood at fiveÂ in the evenings or the mellow sun already preparing to call it a day mid-afternoon? The crisp winds which feel the chilliest on the tip of the nose or the beautiful grey that surrounds the snow days?The beholding sight of snow sculptures outside or the beauty of the flickering fireplace inside?
I recall that badi mummy (my grandmother) would often feed us this smooth and richÂ atte ka halwa during these winter months, sometimes to soothe our sore throats, other times just as a quick after meal dessert . There we sat on a hand-woven couchÂ in the veranda, wrapped in cozyÂ layers of thin shaleen razais (velvet quilts) and oiled hair, clutching stainless steelÂ katoris (bowls) and spooning this comfortingly warm, golden brown puddingÂ into our tummies.SheÂ insisted thatÂ nothing could benefit the body more than grains &Â ghee.This halwa is indeed wholesome - whole wheat flour isÂ slow roasted in gheeÂ till its turnsÂ glistening golden then sweetened with gud(jaggery), resulting in a rich concoction few spoons of which will instantly make you feel full.
The main ingredient here is atta (durum whole wheat flour) and a fine grind is what gives the halwa a smoothÂ & velvety texture.In case you have some atta leftover from that package of durumÂ wheat flour you bought to make rotis, thisÂ is another recipe for you to try. Gud or jaggery, an unrefined sugar made from boiling date, sugar cane or palm juice is an extremely popular sweetener used all over India. It is considered a benefiting to the body in Ayurvedic medicine and is available in blocks, loaves or powdered form.The unique mild taste of jaggery adds a taste comparable to molasses and a light caramel color to the dishes.The color & the sweetness of thisÂ halwaÂ depends mainly onÂ the contentÂ of molasses in it.
You can ration the quantity of theÂ halwa you eat & serve but I suggest not reducing the amount of ghee when making this recipe else the halwa loses its rustic appeal and gets chewy. It is supposed to be enjoyed in less quantities but essentially with the richness from all that ghee.I like my halwa Â mildly sweet and the amount noted in the recipe perfect for that. You can adjust the quantity of jaggery if you like.
- ¾ cup ghee
- 1 cup atta whole wheat flour
- 1 +¾ cup water
- 1 cup jaggery
- ¼ teaspoon green cardamom powder
- Nuts & Raisins to serve (optional)
- In a heavy bottomed pan heat the ghee on a medium low heat till it melts.
- Once the ghee has melted, add the atta and start toasting on medium- low heat, stirring constantly until the wheat flour gets golden brown color and you smell a nutty aroma. Do not rush this step else the flour will remain raw.It should take about 10-12 minutes and you will see golden brown melted ghee & flour slurry in the pan.
- Meanwhile, on the second stove, in a sauce pan, heat water on high. Switch off the stove and add jaggery. Stir until jaggery completely dissolves. If you have broken jaggery from the block and the big chunks are taking time to dissolve, heat up the water a little bit (but do not let it boil). Let sit near to stove.
- Once the wheat flour has turned dark brown and it has roasted nicely,reduce heat to low and very carefully pour in the jaggery water into the roasted wheat-flour. It will splutter so be careful. Add the cardamom powder as well.
- On low heat, stir quickly and continuously (to avoid lumps) and cook for a minute or less until the mixture turns smooth.Once you add the water, the mixture will immediately clump up and increase in volume. Do not cook for long time else the halwa will thicken and turn dry.
- Mix in the nuts and raisins (if using ) and combine. Serve the halwa warm or at room temperature.