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Thursday, July 19, 2018

Food blog: Reliving my childhood with Aate Ka Halwa and Poori

One of the fondest memories of food that I have is a breakfast of halwa-poori. Mmmmm… aate ka halwa and plain poori.

Written by Ashima Goyal Siraj | Angola | Published: January 16, 2015 1:28:49 pm
Aate Ka Halwa recipe (Source: Ashima Goyal Siraj) Aate Ka Halwa recipe (Source: Ashima Goyal Siraj)

Recently a friend after eating my Marie Biscuit pudding commented that the dish reminded her of summer vacations at her grandmother’s place. This reminded me of my summer vacations and one of the fondest memories of food that I have is a breakfast of halwa-poori. Mmmmm… aate ka halwa and plain poori. Nani used to make it in the morning and we could anytime go into the kitchen and have it.

Aate ka halwa makes for a great winter dish and it keeps the body warm. Few of my relatives also add some ginger to it during winters. I also remember its presence at all the pujas in childhood. Aate Ka Halwa is part of most holy offerings and as children we would sit still through the entire ceremony only because at the end we will get the halwa!

Aate ka Halwa
Preparation: 5 mins| Cooking 15 mins| Serves 4

2 cups wheat flour
1½ cup ghee (clarified butter)
6 cups water
2½ cups sugar
2 tsp green cardamom powder
10-12 almonds & cashews, chopped (optional)
6-7 almonds, slivered for garnishing

* In a pan, boil water and sugar together, till the sugar dissolves completely in the water.
* In a separate pan, dry roast flour for a couple of minutes
* Add ghee and roast the flour till it become golden brown and you have a nice flour aroma in your kitchen.
* Reduce the heat to low and add the sugar water to roasted flour slowly, while continuously stirring the flour. This is the most important step. Continuous stirring is important or else there will be lumps in the halwa. Also be careful as there will be lots of sputtering when you add the water. Slowly the halwa will become thicker as the flour absorbs all the water.
* Keep stirring till you see no lumps in the halwa. Add the cardamom powder and chopped dry fruits and stir till the halwa leaves ghee from the sides. It will completely leave the sides of the pan and when removed the pan would come off clean.
* Empty in a serving dish, garnish with slivered almonds and serve hot as dessert or with puris as breakfast.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at

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