Rice Flour Dessert -halwa

Categories GF Indian Desserts2 Comments

There was never an occasion in my parents’ house without the yummy atta or suji halwa, made with loads of ghee. The aroma would bring even the dead back to life. Whether it was a birthday or anniversary or festivals one was sure to have it.

After eliminating gluten from our diet , I started making halwa with jowar flour. That was yummy too . Well after we realized that Millets weren’t a friend either, I wondered if halwa will ever have the same significance in my household.

It’s only when I made rice atta halwa, I knew that halwa and I are inseparable! Rice atta halwa is amazingly yum and is ready in a jiffy.

I make rice atta halwa using regular rice flour as well as roasted rice flour. The ratios are a bit different in both the cases, though the cooking method remains the same.

This recipe will serve about 6 to 8 people.

 

 

Summary

  • Cuisine: north indian
  • Course: dessert
  • Cooking Technique: Pan-Roasting
  • Preparation Time: 5 mins
  • Cooking Time: 30 mins

 

Ingredients

1 cup Regular rice flour
1.5 cups Ghee
1 cup sugar
5 cups Boiling water
1 cup Mixed nuts

Steps

  1. Take a heavy bottom wok/kadai on slow to medium flame
  2. Add Ghee to the kadai and let it become warm to medium hot, NOT very hot.
  3. Add your selection of nuts and let them fry a bit . They should not change color.
  4. Add the rice flour and start stirring it slowly but continuously to ensure uniform browning of the rice flour. Continue till the color changes to bright golden .
  5. While you are doing this keep the water for boiling on the stove or an electric kettle. I find using kettle a better option as the water along with some rice flour would splatter once the boiling water is added.
  6. The step #3 could take about 10 minutes or so . Slow roasting is the key to a satiating halwa.
  7. Once the rice powder has been evenly roasted to a bright golden color, add sugar followed by the boiling water to be added slowly .
  8. Be careful at this stage as to not burn yourself. Now bring the flame to high and as you add water slowly, continue to stir harder using a cooking spoon with long handle.
  9. Once all water has been added, continue to stir without stopping (else there could be hard rice flour balls which don’t get mixed up well.
  10. Continue till ghee starts separating and halwa leaves the sides of wok/kadai.

 

Summary

  • Cuisine: north indian
  • Course: dessert
  • Cooking Technique: Pan-Roasting
  • Preparation Time: 5 mins
  • Cooking Time: 30 mins

 

Ingredients

1 cup roasted rice flour
1 cup Ghee
1 cup sugar
4 cups Boiling water
1 cup Mixed nuts

Steps

  1. Take a heavy bottom wok/kadai on slow to medium flame
  2. Add Ghee to the kadai and let it become warm to medium hot, NOT very hot.
  3. Add your selection of nuts and let them fry a bit . They should not change color.
  4. Add the rice flour and start stirring it slowly but continuously to ensure uniform browning of the rice flour. Continue till the color changes to bright golden .
  5. While you are doing this keep the water for boiling on the stove or an electric kettle. I find using kettle a better option as the water along with some rice flour would splatter once the boiling water is added.
  6. The step #3 would be done under 5 minutes or so . Slow roasting is the key to a satiating halwa. Roasted rice flour gets done in no time.
  7. Once the rice powder has been evenly roasted to a bright golden color, add sugar followed by the boiling water to be added slowly .
  8. Be careful at this stage as to not burn yourself. Now bring the flame to high and as you add water slowly, continue to stir harder using a cooking spoon with long handle.
  9. Once all water has been added, continue to stir without stopping (else there could be hard rice flour balls which don’t get mixed up well.
  10. Continue till ghee starts separating and halwa leaves the sides of wok/kadai.

 

Hot halwa , specially th
e one made using roasted rice flour could also be transferred to moulds to give different shapes. Once it cools down, it has a jelly texture which is much loved by kids.

This trick made my son taste halwa. He had never tried it his seven years of existence as he did not like the texture. Couldn’t take pics of halwa served in different shapes. They went off without any warning ! Will try and get some pics next time and update the post then.

 

 

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