Atta Halwa ❤️ Kada Prasad

Heat a heavy‑bottomed pan over medium heat and add 1 cup of ghee, allowing it to melt completely.

When the ghee is hot but not smoking, add 1 cup of atta (whole‑wheat flour) and stir continuously with a wooden spoon.

Toast the flour, stirring constantly, until it turns a deep golden brown and releases a nutty aroma (about 5–7 minutes).

While the flour is toasting, measure 2½ cups of water in a separate bowl.

Gradually pour the water into the pan, stirring continuously to prevent lumps and to de‑glaze the browned bits from the bottom.

Increase the heat slightly to medium‑high and bring the mixture to a gentle boil, then reduce to a simmer.

Add 1 cup of sugar, stirring until it fully dissolves and the mixture thickens.

Continue to cook, stirring frequently, until the halwa pulls away from the sides of the pan and forms a cohesive mass (about 3–4 minutes).

Taste and adjust sweetness if desired, then remove the pan from heat.

Transfer the halwa to a serving dish, smooth the top with a spatula, and let it cool slightly (2–3 minutes) before serving.

Optionally garnish with a drizzle of melted ghee or chopped nuts for added texture and flavor.