In every corner of India, flour halwa is made and eaten as a traditional sweet. Whether there is a puja at home, making prasad, or suddenly feeling like eating something sweet, flour halwa is a quick recipe that tastes amazing. As easy as it is to make, it is equally important to make it in the right way, because a little carelessness in making halwa can spoil its taste. In this article, we will tell you the recipe of a perfect flour halwa, along with that, we will tell you a pinch of something that increases the taste of halwa four times.

Ingredients:

Wheat flour – 1 cup

Desi ghee – 1/2 cup (or according to taste)

Sugar – 3/4 cup (or increase or decrease according to your taste)

Water – 2 cups

Milk – 1/2 cup (optional to enhance the taste)

Cashews, almonds, raisins – 2-3 tablespoons (chopped)

Cardamom powder – 1/4 teaspoon

Nutmeg powder – a pinch (this is the secret ingredient)

Method of preparation:

First of all, put ghee in a pan and heat it on a medium flame. As soon as the ghee is hot, add flour to it and start frying it while stirring continuously. Roast the flour well on a low flame, so that its color becomes golden and the aroma starts coming from it. This process can take about 10-12 minutes, but keep in mind that the flour does not burn; otherwise, the whole taste can become bitter.

When the flour is roasted properly, boil water, milk, and sugar in a separate pan. If you want, you can make it with just water, but milk makes the halwa even richer and creamier. When this mixture starts boiling, slowly add it to the roasted flour and keep stirring continuously so that lumps do not form. If mixed too fast, the hot mixture may jump, so be careful.

Now reduce the flame and cook this mixture until it leaves ghee and starts separating from the sides of the pan. At the same time, add chopped dry fruits, cardamom powder, and a pinch of nutmeg powder to it. Nutmeg powder gives a special aroma and deep taste to the halwa, which makes it different and special from the normal halwa.

Some special tips:
Be patient while roasting the flour, because half-cooked flour in a hurry spoils the taste.

If you feel less ghee, add more, but not too much, so that the halwa does not feel oily.

Add nutmeg in very small quantity as it has a strong aroma.

Use of milk is optional but it adds to the richness of the halwa.

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