atte ka halwa recipe, how to make atte ka halwa | diwali sweets recipes

atte ka halwa or halwa made from whole wheat flour is a popular sweet made in north india. atte ka halwa is easy to make. this halwa can be made for any occasion or any day. it could be celebration, a festival or you just want to have something sweet.

this is a healthy halwa recipe and to make it more nutritious you can add dry fruits of your choice like almonds, cashews or raisins. another popular variation of this halwa is karah prashad which is served in gurudwaras. in karah prashad preparation same proportion/quantity of flour, ghee and sugar is used. so kadha prashad has more amount of ghee added as compare to this atte ka halwa recipe.

you can serve this atte ka halwa after meals as a sweet dessert. they can also be had with pooris. infact, halwa puri combo is quite popular in north india. you can also have suji ka halwa with pooris. this halwa is generally had hot or warm. so if you refrigerate the leftovers, then warm the halwa before serving.

there are no flavorings added in this halwa so as to get the best flavor of the whole wheat flour. you can also add some amount of rava or sooji to give some texture to the halwa. with just the whole wheat flour the halwa is too smooth.

lets start step by step atte ka halwa recipe:

1. first in a pan, keep the sugar and water to heat up. we just need to make a sugar solution. when the solution comes to a boil and is hot, we add this to the halwa mixture.

2. heat the ghee in a kadai or pan. add both the whole wheat flour and cashews. you can also add cashews later. adding in the beginning will really roast them well and give a dark golden color. stir the mixture.

3. roast, stirring continuously till the color changes of the flour and you get the aroma of roasted whole wheat flour. keep on stirring to ensure even browning.

4. when the atta or whole wheat flour has turned golden and starts to release ghee, add the bubbling hot sugar and water solution. continue to stir with all your hand force. keep on stirring so that lumps are not formed.

5. when the halwa consistency is semi thick or thick like a sooji halwa, switch off the fire.

6. serve atte ka halwa hot or warm.

if you are looking for more diwali sweets recipes then do check apple halwa, gajar halwa, rice kheer, milk pedas, kesar burfi and easy gulab jamun recipe.

atte ka halwa recipe below:

atte ka halwa

Author: dassana

Recipe type: sweets, dessert

Cuisine: north indian

Serves: 3-4

• 1.5 cups whole wheat flour
• ⅔ to ¾ cup ghee
• ¾ to 1 cup sugar or as required
• 3 cups water
• 1 tbsp whole cashews, optional

1. heat the ghee in a kadai or pan.
2. take the sugar and water in another pan.
3. keep this pan on a medium to high flame and let the solution come to a boil.
4. after keeping the sugar and water in the other pan, add the whole wheat flour to the hot ghee in the kadai or pan.
5. fry stirring continuously till the color changes of the flour and you get the aroma of roasted whole wheat flour.
6. keep on stirring to ensure even browning.
7. in the meanwhile keep your eyes also on the sugar solution.
8. if the mixture starts to boil, then lower the flame and let it simmer.
9. the atta or whole wheat flour should turn golden and give a good fragrance. plus also begin to release ghee.
10. increase the flame to high for the sugar solution to bubble and when it starts to bubble in a matter of seconds, immediately add it to the hot semolina mixture.
11. be careful as the mixture has the tendency to splutter.
12. continue to stir with all your hand force, so that no lumps are formed.
13. the halwa will absorb water and continue to thicken quickly.
14. keep on stirring. so that lumps are not formed.
15. when its semi thick or thick like a sooji halwa, switch off the fire.
16. serve atte ka halwa hot or warm.

3.2.2124

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5-Minute Recipe: Candy Crunch Dip — Recipes from The Kitchn

We all have one. You know, a recipe that you're probably a little ashamed of, either because it is unglamorous or unhealthy (or both). Candied Apple Dip is one of those recipes I wish I didn't know existed. Because, quite simply, it is absolutely delicious, even if it is just plain wrong.

My next door neighbor, Mike, brought an appetizer to our house a few years ago that I wouldn't soon forget. It was referred to only as "The Best Dip Ever" (seriously, according to his source, that is what the recipe was called) and it came with a warning: eater beware.

Now mind you, I don't have any 'food snob' friends — we'll eat anything without complaint — but we could all agree this dip was flat out sinful. And yet none of us could seem to stop. It was quite literally candy crack. And despite all of the other foods at the party, "The Best Dip Ever" was the one-and-only star of the show.

I vowed to never think about the dip again (after acquiring the recipe, of course) and I didn't...at least for another couple of years. But it seems that Halloween brings out my inner sugar junkie and yesterday I gave in to the urge. One finger dunk into the mixing bowl was all it took to remember just how addictive this stuff is.

Unfortunately for me I was home alone, and without witnesses to intervene, I was having trouble keeping myself together. Just one more bite. I'm eating apples, so it's okay! Alright then, another won't hurt. Next thing you know I am shoveling it down like there is no tomorrow. (What if I told you I had to brush my teeth to make myself stop? Sadly even fresh spearmint can only hold me for so long.)

So here I am now pushing this drug sharing the recipe — renamed for the sake of appearances — with you, in the spirit of all things sweet and spooky. Whether you're partying hard or hiding out, this dip will make the night that much better.

I leave you with one last thing: When I finally regained composure yesterday I did what any decent person would do... pawned it off on others. I packaged the leftovers along with a basket of apples and a friendly note. "Dear Mike, I hate you. Enjoy your dip. Love, Nealey." Is that a trick or a treat? I'll let you be the judge.

Happy Halloween!

Candy Crunch Dip

Yields 2 cups

1 (8-ounce) package room temperature cream cheese
1/2 cup dark brown sugar
1/4 cup white sugar
1 teaspoon pure vanilla extract
1 (8-ounce) package chopped toffee bits (such as Heath or Skor), divided
Apples, graham crackers, and/or pretzels for serving

In a stand mixer or with a hand mixer, blend together cream cheese, brown sugar, white sugar, and vanilla until smooth. Stir in toffee bits. Serve with sliced apples and graham crackers

Recipe Notes

• If you have leftover Halloween candy bars, pulse them in a food processor and throw them in the recipe with or instead of the toffee.

(Images: Nealey Dozier)

via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/UaIaNSK7H-k/recipe-candied-apple-crunch-dip-recipes-from-the-kitchn-196708

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Best Pumpkin Recipe Ever – Pumpkin Caramel Layer Bars

Happy Halloween!  Wow, do we have a treat for you today!

Announcing the winner in our Best Pumpkin Recipe Ever Contest…  Congratulations to"DinnerDishes" for her "Pumpkin Caramel Layer Bars!"  Be sure to check out her outstanding blog "Dinner Dishes and Desserts" for many more recipe ideas!

Keep reading for the recipe…

The phrase "ooey-gooey" most certainly applies here!

Start with a homemade pumpkin batter and spread about 2/3 of it in a 9 x 13 pan.  It goes into the oven for just a few minutes so it begins to set.

Then, chocolate chips are sprinkled over the first pumpkin layer.  Next, a layer of liquid caramel is poured into the pan.  Finally, it is finished off with the remaining pumpkin batter dolloped on top.

When you go to slice the bars, the chocolate is melted and the caramel layer drips with decadent deliciousness!

It's hard to resist these bars, right?

Follow this link for the recipe –>  http://dessert.betterrecipes.com/pumpkin-caramel-layer-bars.html

You might also like:

Caramel Crunch Mocha Bars

Top 10 Brownies or Bars

Easy Refrigerator Bars

Gingerbread with Pumpkin Whipped Cream

Pumpkin Spice Latte Ice Cream Squares

via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/10/31/best-pumpkin-recipe-ever-pumpkin-caramel-layer-bars/

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Bloody Mary: Halloween's Favorite Cocktail

Growing up I lived in Ohio and my grandfather lived in California. Sadly, this means we didn't see each other a lot. Then one summer my parents surprised me with my first plane ride out to California. For a 10 year old kid this felt like winning the lottery. While there I ate massive amounts of fresh clam chowder, got locked in a cell at Alcatraz, walked over the Golden Gate Bridge (very scary if you are wondering), snuck a sip of beer from my dad on a brewery tour and walked till my feet ached.

However, the best part of being in California was spending time with my grandfather and his wife Joanne. He and I would wake up early in the morning to make homemade pancakes, stay up late at night to swim, take road trips to the Redwood forests (just so I could say I walked through a tree) and stay up each night playing cribbage. At 10 years old I may not have valued my time with my grandfather, but looking back it was perfect.

My grandfather was the type of man who could make you feel welcome even if you felt out of place. He would light up a room with his smile and always added a little gin to his morning orange juice. He also used to make a world famous bloody Mary. That summer he taught me how to make his famous drink and I immediately became the family bartender.

I like to think it's luck that the taught me this secret recipe before he passed away. In fact, every time I visit my family in Ohio, I'm always asked to make a few rounds. Sometimes when I'm in the kitchen making drink after drink, I want to start chatting with him like he is still by my side. We had so much fun in that kitchen together. I'm sure it's not politically correct to be making drinks at 10 years of age, but it was a blast. I was part of the grown up crowd. Plus this was our special thing. No one else was allowed in our Bloody Mary club.

Don't worry though. I'm actually not a fan of Bloody Mary's (or tomato juice) so I never even tried to sneak a sip. How sad is it that the drink you are famous for is the one drink you don't like? Sad face.

Over the years I have given the drink a few twists, and lately my family has been craving the horseradish edition. It gives the drink a spicy twist that some find refreshing and zesty. Trust me. You're going to love this cocktail. 

We're so grateful to Brandy's granddad for making her an epic drink-maker. If tomato juice isn't your thing, don't miss her banana daiquiri recipe! 

Bloody Mary Recipe

Print This Recipe

Ingredients

• 4 ice cubes
• 2 ounces vodka
• 2 dashes worcestershire sauce
• 1 wedge of lime
• 1/8 teaspoon celery seed, or celery salt
• 2-4 dashes tabasco
• 2 teaspoons horseradish, more or less, depending on your love of horseradish
• 6 fluid ounces tomato juice
• 1 stalk celery
• black pepper, freshly ground

Directions

1. In a tall glass add ice cubes, vodka, Worcestershire sauce, squeezed lime wedge, celery salt, Tabasco sauce and horseradish.
2. Fill to the top with tomato juice and stir together with celery stick. Add a few cracks of fresh cracked pepper to the top of the drink and serve.

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diwali recipes, easy diwali recipes, diwali sweets diwali snacks 2013

easy diwali recipes – diwali sweets recipes diwali snacks recipes

(collection of easy diwali recipes – easy diwali sweets recipes, easy diwali snacks recipes and diwali main course recipes)

wishing happy diwali to all friends and readers. this year diwali festival is on 3rd nov, 2013… not many days are left.

i hope the preparation for diwali festival will be going on and many of you must be making sweets and snacks at home. this is a collection of easy diwali recipes for your reference and i hope it will be useful for you.

easy diwali sweets recipes

• gulab jamun - easy method to make gulab jamuns at home.
• coconut ladoo - just a three ingredient recipe and one which does not take a lot of time to make.
• sandesh - a very popular cottage cheese sweet fudge from bengal.
• nankhatai - popular sweet cum snack recipe. indian shortbread cookies or biscuits.
• milk pedas or doodh pedas - these pedas takes about only 3 minutes to cook in the microwave oven.
• dry fruits ladoo - an easy and quick recipe for making healthy and delicious ladoos.
• maladu or maa ladoo - quick ladoos made from roasted chana dal. ideal for diwali festival.
• rava kesari – sweet south indian dessert made with semolina, ghee, dry fruits and saffron.
• gajar halwa – classic indian dessert made from carrots during festive or celebrative occasions.
• punjabi puda/poora - punjabi sweet recipes made with ingredients.
• rice kheer - popular north indian dessert made with basmati rice, milk, nuts and saffron.
• seviyan kheer - vermicelli kheer is often served during festival or any occasion of celebration.
• phirni recipe - a classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom.

looking for more diwali sweets recipes then check this list of 40 diwali sweets recipes.

easy diwali snacks recipes

• namak paare - often made during diwali festival in north india
• sweet shankarpali - slightly flaky, melt in the mouth crisp fried flour cookies made during diwali festival in maharashtra.
• punjabi mathri - fried and baked mathri step by step recipe.
• rava dhokla - steamed, soft and fluffy cakes made from semolina. popular gujarati snack.
• khaman dhokla -  a steamed, spiced, savory gram flour cake ready in 20 minutes.
• khatta dhokla - light, healthy and easy to make gujarati snack.
• moong dal dhokla - healthy and nutritious dhokla recipe. popular gujarati snack.
• quick paneer tikka - there is no time used up for marination. ideal quick diwali snack recipe.
• hara bhara kabab
• rava dosa
• aloo pakora
• onion pakora
• plain bread pakora
• papdi chaat

looking for more diwali snacks recipes then check this list of 75 diwali snacks recipes.

easy diwali special recipes

• dal makhani – one pot easy method to make punjabi dal makhni
• punjabi rajma – one pot easy method to make punjabi rajma masala.
• dal tadka - restaurant style recipe
• dal fry – restaurant style recipe
• palak paneer - soft paneer cubes cooked in a smooth spinach curry.
• bhindi masala – easy step by step okra recipe
• easy bhatura recipe - you just need to keep the dough to leaven for about 2 hours and then begun with the frying.
• quick bhatura recipe - aloo bhatura recipe made without yeast.
• easy veg pulao in pressure cooker
• veg pulao in microwave oven
• jeera rice in microwave oven

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Recipe: Spiced Lentils With Egg — Recipes from The Kitchn

When I was in my 20s I decided to live alone, finally, after sharing homes and apartments with an ever-changing stream of roommates. That first year in my solo apartment was the genesis of my desire to learn how to cook well. I knew how to follow a recipe, but I realized there's so much more to becoming a cook at ease in the kitchen. I remember staring at a pile of brown and wilted vegetables in my fridge and thinking how recipes are nothing more than the gleaming tip of the iceberg, shiny and alluring, but not signaling the many demands they make on a cook: how to shop, how to plan, how to make the most of the ingredients in your fridge and pantry every single day.

There were a few recipes that got me through those early days of starting to acquire the 95% of kitchen knowledge that isn't found in recipes. No matter how empty my fridge, I always had eggs, lentils, and spices, and maybe you do too. If so, this is the simplest weeknight meal — homey and comforting.

I ate this many, many times in my solo apartment days (most memorably, I had a dish slowly over-baking in the oven while on the phone with my now-husband, who had finally called to ask me out).

It's a simple and forgiving dish, made with lentils cooked with shallot, garlic, and toasty Indian spices. I like to use a mix of red lentils and yellow split peas. The red lentils cook quickly into a mash of comfort food, but the split peas stay a little more toothsome, adding a nice balance of texture to the dish.

The best thing, though, is that you can make the lentil mix ahead and refrigerate or even freeze it. Then it's ready and waiting for you to plop an egg on top and bake until it's a little crisp on top, with warm soft lentils beneath, and a gooey egg for you drag your fork through.

It's a dish for one, two, or more. I've skipped the spices, and the cilantro, at times, substituting more garlic or a handful of fresh rosemary or parsley. You could add sun-dried tomatoes or a splash of coconut milk. Think of it as your own vessel for using up what's in your own pantry and stretching your wings as a cook.

As long as you have lentils and eggs, it will fill you up and make you feel right at home in your kitchen, as it did for me.

Spiced Lentils With Egg

Serves 4

1 cup red lentils
1 cup yellow split peas
1 tablespoon olive oil
2 large shallots or 4 small shallots, minced (about 1/2 cup)
2 cloves garlic, minced
2 teaspoons garam masala
4 cups low-sodium chicken or vegetable broth
Salt and freshly ground pepper
1 cup finely chopped cilantro leaves, from one small bunch
4 large eggs

Rinse the lentils thoroughly under running water. Drain and set aside.

Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for 3 to 4 minutes, or until the garlic and shallots are golden and fragrant. Add the lentils and stir in the garam masala. Stir the pot thoroughly to make sure the garam masala and shallots are full distributed in the lentils.

Add the broth (or 4 cups of water) and turn the heat to high. Bring to a boil, then reduce to a simmer and cover the pan. Cook for 30 to 35 minutes or until the yellow lentils are just tender. (The red lentils are smaller and will cook faster; the yellow lentils will stay distinct and al dente while the red lentils will cook down into a pleasantly rustic mush.) Season with salt and pepper to taste and stir in the cilantro.

At this point the lentils can be covered and refrigerated for up to 5 days or frozen in portions for up to 3 months (thaw in the fridge overnight before using).

To serve: Heat the oven to 350ºF. Lightly grease individual ramekins or small ovenproof baking dishes. Mound about 1 cup lentils in each then make a deep hollow in the center and crack in an egg. Sprinkle salt and pepper over the egg.

Bake for 18 to 25 minutes, or until white is set and yolk is cooked to your liking. Serve immediately with a green salad.

(Images: Faith Durand)

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