Step-by-Step Instructions

1. 1.Prepare Sugar Syrup

   In a saucepan, add 1 cup of sugar and 2 cups of water. Stir on medium flame until the sugar completely dissolves and the water comes to a boil. Add 3-4 crushed green cardamoms for flavor. Cook until it boils well, then turn off the heat and set aside. No specific string consistency is required for the syrup.

2. 2.Dry Roast Wheat Flour

   Place a pan on the stove and add 1 cup of normal wheat flour. Dry roast the flour on a low flame for 3-4 minutes, stirring continuously, until it slightly changes color and releases a fragrant aroma. Transfer the roasted flour to a plate and set aside.

3. 3.Fry Dry Fruits

   In the same pan, add 3/4 cup of desi ghee. Once the ghee is melted and hot, add your preferred dry fruits (cashews, almonds, raisins). Fry them on a low flame for 1-2 minutes, stirring occasionally, until the raisins puff up and the nuts turn lightly golden. Remove the fried dry fruits from the ghee and set them aside, reserving some for garnish.

4. 4.Roast Flour in Ghee

   Add the dry-roasted wheat flour back into the pan with the remaining ghee. Mix the flour thoroughly with the ghee. Continue to roast the flour on a low flame, stirring continuously for 10-15 minutes, until it achieves a rich dark brown color and a nutty aroma. Ensure constant stirring to prevent burning.

5. 5.Combine with Sugar Syrup and Cook

   Once the flour is well roasted and dark brown, slowly pour the prepared sugar syrup into the pan while continuously stirring the mixture. Be cautious as it may splatter. Continue cooking on a low flame for 3-4 minutes, stirring constantly, until the halwa thickens and starts to leave the sides of the pan. Add 1-2 tablespoons of extra ghee at this stage to enhance shine and flavor. Mix well until the ghee is fully incorporated and the halwa is glossy.

6. 6.Add Dry Fruits and Serve

   Add most of the fried dry fruits to the halwa, reserving some for final garnish. Mix them into the halwa for about 1 minute. The Aate ka Halwa is now ready to be served. Garnish with the remaining fried dry fruits.