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The second dish I made for this month's International Food Challenge is Atte Ka Halwa. Big Thanks to our host Manjula for introducing us to these delicious Marwadi dishes. I really enjoyed making this quick and easy halwa. It has a chewy texture and melts in the mouth. We are all sweet lovers in the family, so the quantity of jaggery added to the halwa was less and it was not quite sweet for our taste buds. Next time when I make this halwa I will probably add 2~3tbsp more jaggery. But all in all this is a yummy halwa...


1216 pieces

Total time

20 minutes




  • Ritz Cracker ((whole wheat flour))
  • Ritz Cracker (- grated)
  • 1 cups water
  • 2 tbsps Cashews Almonds (& - for garnish)


  1. Heat 3~4tbsp ghee in a nonstick pan; add atta and cook stirring until atta turns golden brown.
  2. In the meantime boil water and set aside.
  3. When the atta is nice and golden, add the water slowly, stirring the atta continuously. Be very careful while adding hot water to the hot pan. Cook till all the water is absorbed and atta is cooked.
  4. Next add grated jaggery and cook until the mixture is cooked and starts to leave the sides of the pan. This happens very fast, in about 2~3 minutes.
  5. At this point, halwa is ready to serve in bowls or can be poured onto greased plate and cut into little squares. Garnish with almonds & cashews.
  6. View the recipe instructions at Cook's Hideout

Contains allergens
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