Make homemade wiggly vegan jelly that is perfectly set with only two easy to find ingredients. You can totally customise this recipe to whichever flavour you (or your kid) fancies! Homemade jelly that is gelatine-free has never been easier or stress-free!
Vegan Jelly/Jello with Agar Agar
- Vegan Jelly/Jello with Agar Agar
- Homemade jelly
- Jelly or Jello?
- Important notes about preparing Vegan Jelly
- Vegan Jello Ingredients Vegan Rose Jello Vegan Orange and Mango Jello
- How does Agar Agar work?
- Vegan Jelly alternative flavours
- How to make homemade vegan jelly using agar agar/china grass
- What is the best mould for jelly?
- How to remove jello from the mould without damage
- FAQS
- Other Vegan Desserts Recipes
One of the most common pudding in British school dinners in the 90s was jelly and cream.
We’d be served a wiggly square of strawberry jelly with a dollop of squirty cream with 100s and 1000s on top. Honestly, I can still smell that dining hall now.
I was never really into school dinners and would pick at the mains (and subsequently get told off by the dinner ladies) but I LOVED the puddings.
Each day was different with pudding options like chocolate sponge and custard, jam tart and custard, marble sponge and custard. There was a LOT of custard.
A few times a year, we would be treated to Butterscotch Tart .
I was chatting to a friend who recently turned vegan and we got to talking about the school dinners we shared.
She’d had a go at making a gelatine-free jelly at home which turned out really well for her. Thanks to her, I now have a vegan jelly recipe that takes me back to my childhood.
Homemade jelly
You might wonder why bother making vegan jelly at home when it is now so easily avaliable in supermarkets. Homemade jelly is so much more worth it because if you use pure fruit juice then it does not contain artificial colours or flavours.
With homemade, you can really play around with the flavour and make the jelly exactly to your liking. You can add fresh fruit to it or even make up your own flavour combinations.
Lastly, I think making your own jelly gives you a sense of achievement – that wiggly block of fun is all created by YOU!
You’ll love this recipe because it’s :
- Gelatine free – totally vegan and vegetarian friendly
- Gluten-free
- Free from the major allergens
- A great recipe to make with and involve kids
- Great for parties
- Quick to make and doesn’t require much preparation
- A great last-minute dessert idea
- You can incorporate fresh fruit
- A great make-ahead dessert
- Requires simple and easy to find ingredients
- Not costly
- Smooth in texture
- Perfectly set jelly just like shop-bought
Jelly or Jello?
In the UK, we call this dessert jelly which is known as jello in America whereas jelly in America is the same as jam in the UK.
I was so confused when I first heard about peanut butter and jelly sandwiches as a kid…
Important notes about preparing Vegan Jelly
If you want to make clear jelly that is similar to traditional jelly, you have to use some water in the recipe. I have noticed that using only fruit juice causes slightly cloudy jelly.
Your jelly will set if using fruit juice however note that the jelly will NOT be clear. We tried this recipe at home with nearly 10 different batches in 10 different combinations and only those batches made with some water gave us clear and well set jelly.
For one of our jelly recipes, we have used rose syrup which has plenty of strength of flavour and colour so it can be mixed with water to make our clear, set jelly. The other fruit flavour option is to use fruit cordial or squash which is concentrated and so can tolerate the addition of water to make up the jelly.
I found that fruit juice does not have enough flavour to be diluted with water. I tried making the jelly with only fruit juice but the acidity in the juice did not allow the jelly to set and also the jelly was not clear.
Vegan Jello Ingredients
Making your own homemade vegetarian jelly from scratch sounds daunting but it really isn’t – just a glance at these two ingredients should make you breath a sign of relief! These few ingredients will ensure plenty of flavour so you do not need to add any extracts.
Exact measurements will be given in the recipe card below .
Vegan Rose Jello
Agar Agar powder – to make the jelly vegan, we have used agar agar powder in replacement of gelatine. Agar agar acts as a vegan gelling agent. You may find that agar-agar is sold under the name China Grass or Falluda grass or falooda powder.
Rose syrup – we have used rose syrup which is a cordial made from water, sugar and rose flavourings. Its is also called Gulab Syrup.
Rose syrup can be found in many supermarkets but definitely in South Asian grocery stores. During Ramadan month they are available abundantly in almost every grocery store. Note that rose syrup bought in shops does contain E numbers.
Optional – in the summer months, you could add some basil seeds or tukmaria or sabja seeds to the jelly.
Basil seeds are commonly used in Middle-eastern and South Asian drinks, such as Falooda, due to their cooling properties and a very common flavour combination is rose and basil seeds. Simply sprinkle some un-soaked or soaked basil seeds into the mixture prior to pouring into moulds.
Check out our Rose and Hibiscus Sharbat with Basil Seeds recipe, if you need refreshing and cooling non-alcoholic drink to beat the heat.
Vegan Orange and Mango Jello
Fruit squash – Instead of rose syrup, you could use other fruit cordials or squash. If you want your jelly to be sugar-free, use sugar-free or no added sugar fruit squash.
A lot of fruit squash in supermarkets are also free from artificial flavours and colourings making these a good option.
I have used no added sugar Orange and Mango squash.
Optional
Add extra white granulated sugar if you feel like your fruit juice is not sweet enough.
In replacement of agar-agar (Vegan Jelly made with Vege-gel)
Vege-gel is another vegetarian setting agent made from carrageenan, locust bean gum and a firming agent. It comes in sachet form and 1 sachet can set 1 pint of water. It is available in supermarkets.
How does Agar Agar work?
Agar-Agar or kanten is a seaweed derivative, specifically red algae, and is used as a plant-based gelatine. It is also known as China Grass.
It is sold as a powder, in flakes or strand form. Agar does not have an aftertaste, is colourless and odourless making it a great gelling agent to make set desserts like mousses, jellies and panna cotta.
Have you tried our Gelatin-free Layered Mango Panna Cotta or Caramel Panna Cotta with Salted Peanut Brittle
China Grass has the ability to set at room temperature though it will be a little firmer than gelatine. Unlike gelatin, china grass will not melt as easily. Because of agars higher melting point, it retains some firmness in the mouth when eating and gelatine based jellies will have a melt-in-the-mouth texture.
If you have bought agar-agar strands, you can grind them down in a grinder to make them into flake form.
It takes a little trial and error for exact amounts and type of agar-agar that you use. I used two different brands and found that they both worked slightly differently. It makes creating accurate recipes more difficult.
Vegan Jelly alternative flavours
You can add many different flavours and liquids to the china grass mixture.
Use mango juice to make vegan mango jello, gorgeous dark red grape juice or any different squash flavours.
You could add small pieces of fruit either to the bottom of the moulds. If you want the fruit to be suspended in the jelly, then add it just as it begins to set so that it the fruit will not sink to the bottom.
I have read from multiple sources not to add fresh pineapple, kiwi, or papaya as they have enzymes that prevent the jelly from setting.
How to make homemade vegan jelly using agar agar/china grass
Prepare your flavoured liquid whether its using rose syrup or fruit squash. Keep it aside.
Add the agar agar to a pan with water.
Bring to a boil whilst continuously stirring with a whisk. We want to make sure that no lumps form. If you do not stir continuously, then the powder will settle at the bottom.
Keep checking the water to see that the agar-agar has dissolved – do this by dipping in a spoon. The back of the spoon should be clear of any granules. We do not want the agar-agar mixture to thicken but simply to dissolve the agar in the water.
Add the flavoured liquid and whisk to incorporate the mixtures.
Pour the mixture into moulds and allow to cool. You will see that the jelly will begin to set at room temperature but you can help it along by placing it in the fridge for about an hour.
To check if the jelly is done, gently touch the surface.
What is the best mould for jelly?
Modern Jelly moulds are typically made of silicone but can also be made from glass, metal or plastic. You can buy a specific jelly mould or use a patterened container or bowl to your liking.
This recipe allows you to use small moulds for individual jellies or you can also use a large mould to make one big jelly that can be cut from.
How to remove jello from the mould without damage
You can either serve the jelly inside its mould if you have used serving glasses or you could remove the jelly and serve on a plate.
Use a thin knife to gently prise the jelly away from the mould. This allows air to enter the mould and should help the jelly to fall away. Once you have loosened the edges, place a plate over the mould and turn upside down, the jelly should fall onto the plate.
Store in an airtight container and keep in a cool dry place.
Yes, you can make sugar-free vegan jelly by using fruit squash that is made from sweeteners and contains no added sugar.
If your jelly is still a liquid, you can place the mixture back into a pan and heat again whilst whisking in an extra teaspoon of agar-agar. Once the agar powder has dissolved pour again in the moulds.
as it is , with ice cream or make desserts by adding in the cold coffee or falooda
Other Vegan Desserts Recipes
Vegan Eaton Mess
Pumpkin Spice Biscotti Vegan
Amaranth Pudding (rajgira halwa)
Pistachio Olive Oil Cake
Almond thins with Saffron (kesar badam katli)
Fruity Coconut Rice Pudding
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Vegan Jelly/Jello Recipe
Equipment
- pan
- Spoon
- Whisk
- Mould to set the jelly/jello
Ingredients
Rose Vegan Jelly/Jello
- 2 teaspoon agar agar powder
- 2 ¾ cup water tap
- ¼ cup rose syrup
Orange & Mango Vegan Jelly/Jello
- 2 teaspoon agar agar powder
- 2 ¾ cup water tap
- ¼ cup orange and mango squash we used sugar-free
Instructions
Rose Vegan Jelly/Jello
- In a pan add 1 1/4 cup water and 2 teaspoons of agar agar powder.
- Combine well using whisker.
- Bring it to boil on a medium heat.
- Boil till agar agar powder disolves completely.
- Turn the heat low.
- Add remaining water and rose syrup and mix well.
- Bring it to boil, then turn off the heat.
- Pour the jelly liquid into the moulds and allow to cool at room temeprature.
- Once cooled totally, chill in the fridge for at least 2-3 hours before consuming.
Orange & Mango Vegan Jelly/Jello
- In a pan add 1 1/4 cup water and 2 teaspoons of agar agar powder.
- Combine well using whisker.
- Bring it to boil on a medium heat.
- Boil till agar agar powder disolves completely.
- Turn the heat low.
- Add remaining water and orange/mango squash and mix well.
- Bring it to boil, then turn off the heat.
- Pour the jelly liquid into the moulds and allow to cool at room temeprature.
- Once cooled totally, chill in the fridge for at least 2-3 hours before consuming.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Jelly/Jello Recipe
Equipment
- pan
- Spoon
- Whisk
- Mould to set the jelly/jello
Ingredients
Rose Vegan Jelly/Jello
- 2 teaspoon agar agar powder
- 2 ¾ cup water tap
- ¼ cup rose syrup
Orange & Mango Vegan Jelly/Jello
- 2 teaspoon agar agar powder
- 2 ¾ cup water tap
- ¼ cup orange and mango squash we used sugar-free
Instructions
Rose Vegan Jelly/Jello
- In a pan add 1 1/4 cup water and 2 teaspoons of agar agar powder.
- Combine well using whisker.
- Bring it to boil on a medium heat.
- Boil till agar agar powder disolves completely.
- Turn the heat low.
- Add remaining water and rose syrup and mix well.
- Bring it to boil, then turn off the heat.
- Pour the jelly liquid into the moulds and allow to cool at room temeprature.
- Once cooled totally, chill in the fridge for at least 2-3 hours before consuming.
Orange & Mango Vegan Jelly/Jello
- In a pan add 1 1/4 cup water and 2 teaspoons of agar agar powder.
- Combine well using whisker.
- Bring it to boil on a medium heat.
- Boil till agar agar powder disolves completely.
- Turn the heat low.
- Add remaining water and orange/mango squash and mix well.
- Bring it to boil, then turn off the heat.
- Pour the jelly liquid into the moulds and allow to cool at room temeprature.
- Once cooled totally, chill in the fridge for at least 2-3 hours before consuming.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aate ka Halwa is a popular Indian sweet that is made with whole-wheat flour, ghee and sugar . We have added mawa/khoya in this wheat flour halwa for an extra luxurious Shahi touch. Just 4 main ingredients and 20 minutes are required to make this perfect atta halwa with a divine khasta and melt-in-the-mouth texture.
Ghao no Siro, Atta Halwa, Aate Ka Halwa, Wheat Flour Halwa, Gehun ka Halwa, Godhumai Halwa, Atta ka Sheera. Whatever you choose to call it, it is a classic in Indian homes anytime throughout the year.
Wheat flour halwa is a homely Indian sweet that can be made for special occasions such religious festivals or simply enjoyed after a meal. It is a no-frills mithai, made with basic ingredients, making it the perfect recipe to make last-minute as a warming treat.
This great recipe is often enjoyed during the winter season. It is a favorite dessert of mine as I am always on the lookout for easy recipes.
This unique aate ka halwa recipe is made with rich khoya and an abundance of mixed nuts to make it a Royal or Shahi halwa. It still follows the traditional recipe of this popular halwa.
Aate ka Halwa is known as Ghao no Siro in Gujarati. In North India, this wheat halwa recipe is called Aate ka Halwa.
I can eat these super delicious Gujarati sweet Sukhdi and Almond Gor Papdi any time, which is also made with wheat flour.
Gurudwara style Aate ka Halwa Recipe – Kada Prasad
Kada Prasad is the name given to Aate ka Halwa that is served in Gurudwaras. Gurudwara (Sikh temple) translates as the door to the guru.
Kada prashad or karah prasad is served to worshippers as one cannot come back empty handed after visiting the temple.
Kada prashad is made with four simple ingredients, similar to aate ka halwa though the proportion and method of cooking is slightly different. A proportion of 1:1:1:3 of whole wheat flour, ghee, sugar and water is required. In some recipes, a few tablespoons of semolina or sooji is also added.
This particular atta ka halwa recipe is a little different from Gurudwara style halwa because it also contains mawa and nuts. It also has a more danedar texture or grainy texture than the kada prashad that I have tried.
Why add khoya/mawa?
Mawa (or khoya) is dried evaporated milk solids that can be used in Indian cuisine, mainly desserts or curries. It is traditionally made by simmering whole milk in a kadai until the moisture evaporates leaving behind milk solids.
The addition of mawa to Indian sweets provides a richness, nuttiness and grainy (danedar) texture to the dish. The khoya is usually crumbled or grated and folded into the mixture of the sweet.
Normal recipes of aate ka halwa are usually smooth and stickier but the addition of khoya adds a graininess which makes it so much better to eat. The halwa becomes melt-in-the-mouth and also has a slight creaminess and milky flavour.
When to serve Aate ka Halwa
Aate ka Sheera is often served during Indian festivals and Religious occasions such as Raksha Bandhan, Asthami and Navmi feast during Navratri, Ganesh Chaturthi and Bhaidooj.
Often it is prepared in the Winter months for breakfast or chilly evenings as a warming and energy providing sweet.
It can be eaten after a meal or as a treat at anytime in the day.
I love to eat this halwa warm whilst the ghee is still melted!
Aate ka Halwa Ingredients
The measurements or ratio of wheat flour, ghee, sugar and water that I have used is 1:1:0.75:3
For full measurements, head to the recipe card below where you can also leave a star rating
Main ingredients
Wheat flour – Wheat flour is the main ingredient in this wheat flour halwa recipe. You need to use chapati atta, the same type used for round and soft Gujarati rotlis .
I have used whole wheat flour .
For the best tasting halwa, do not use multigrain flours .
Do not use all-purpose flour or plain white flour as it does not have much flavor and is the wrong flour for this recipe.
Ghee – provides a nutty aroma and richness. Use desi ghee also known as pure butter ghee for this recipe. I like to use homemade desi ghee for the best flavour. Ghee is easily available in most supermarkets and definitely within South Asian grocery stores.
Note that products called vegetable ghee are vegan as they are made from hydrogenated vegetable oil.
Ensure the ghee is in liquid state or melted prior to measuring. If its cold, often ghee solidifies but leads to inaccurate measurements
Sugar – use white sugar for this recipe as the sweetener. Granulated sugar is fine. This halwa can be made with jaggery or gur though this has a different flavour.
Khoya or Mawa – the star ingredient of this recipe. You can either make your own homemade khoya from milk powder or buy it from the store. It is very easy to make homemade khoya.
You can leave out khoya if you want but you miss out on a unique aate sheera recipe.
Flavourings
Cardamom powder – a little pinch of ground cardamom powder goes a long way and is a staple flavouring in so many Indian sweets. I use green cardamom powder.
Nutmeg powder – I love the flavour of nutmeg in both Indian and Western recipes. Either use nutmeg powder or grate a little fresh nutmeg.
Mixed nuts – (known as dry fruits in India) Cashew, almond, pistachio are all brilliant in this halwa and give it a royal touch. You want to finely chop the nuts into slivers but you could leave them whole if you wish but they will taste raw.
If you keep the whole, fry the nuts in a little ghee prior to adding.
You can also add Charoli which I have added into this recipe. Charoli are also called chironji seeds or almondettes and are added to sweet and savoury Indian foods in a similar way to nuts. They are found in South Asian or Indian stores.
Optional:
Edible flower petals – petals such as rose give a pop of colour!
Gluten-free Aate Ka Halwa
Aate ka Halwa is made from wheat flour which contains gluten so it is not gluten-free.
However a similar recipe can be made using Rajgiro flour to make Rajgiro Halwa which is gluten-free and can also be eaten during fasts.
Aate ka Halwa for Prasad
If serving this halwa as prasad, garnish with some holy basil leaves also known as tulsi patta. Holy basil ( Ocimum tenuiflorum ), a flowering plant of the mint family, is native to the Indian subcontinent and grows throughout Southeast Asia.
Note – It is different to Italian Basil.
The holy basil plant is revered in Hinduism as a manifestation of the goddess Lakshmi (Tulsi) and the leaves are often using for garnishing in prashad.
For Satyanarayana Katha, we serve Sooji no Siro (suji ka halwa) with Banana.
Satyanarayan no Siro
How to make Aate ka Halwa/Wheat flour halwa
The basic recipe is made by roasting wheat flour in an abundance of ghee until the flour is aromatic and lightly browned. Hot water is then added followed by sugar and the mixture is cooked for a few minutes. Crumbled khoya is then folded in and flavourings such as spice powders and nuts are added.
Step by step recipe instructions with video:
Roasting the flour
Take a heavy bottom pan or kadai either with or without a non-stick coating
Over a medium flame, add the ghee
As the ghee melts, tip in the flour/atta. Mix this well and continue to mix on a low flame or low-medium heat
Take your time with this step as the best halwa is made by slow roasting the flour until you get a nice aroma. Keep the heat low-medium as high heat will cause the flour to burn and not cook. The flour will discolour and still taste raw.
You will see that the ghee begins to bubble and the colour of the ghee may lighten initially, this is normal. Keep going.
It will take around 5 – 10 minutes then you will see a color change (the flour and ghee mixture darkens and becomes golden brown) and will begin to smell roasted. The flour and ghee may separate and this is also an indication that the flour is well cooked.
Do not over-cook the flour mixture otherwise it will become bitter.
Add water and sugar
As the flour is roasting, have hot water ready either by warming on the stove or in the kettle. As the water is poured into the roasted atta mixture, the grains of flour will absorb the water and swell.
Keep stirring, the water will appear to dry out and the mixture will very quickly thicken.
As the water dries, add the sugar and continue to stir on medium-low heat until the sugar dissolves. Cook a further 2-3 minutes. The halwa will begin to leave the sides of the pan as the sugar melts and small amounts of ghee will glisten at the edges.
Take the halwa off the heat at this point to add the remaining ingredients.
Add khoya & flavourings
Add the khoya and mix well. The khoya will not totally disappear but you will see small white flecks between the grains of the dark brown halwa. This is fine, you do not need to mix further.
Add the spice powders and slivered nuts and mix.
Aate Halwa should be served warm.
Tips for the best aate ka sheera
For aate ka sheera that is perfectly cooked without a sticky texture, follow these steps.
- Use a good quantity of ghee – use good quality ghee whether it is shop bought or homemade. The ghee should be melted before it is measured – in the UK ghee is often solid due to the cooler weather but 1 cup of solid ghee is not the same as 1 cup melted ghee. Therefore use melted ghee to measure.
- Slow roast the flour in the ghee to ensure it is well cooked and looses its raw smell. Well roasted flour is the key for a best result
- Roast the flour until the colour changes – roasting too quick at high heat will cause the flour to burn
- Use a heavy bottomed pan or kadai to prevent burning and have greater control during cooking. You could also use a non stick pan for this. If using non-stick, your utensils should be silicon to prevent damage to the non-stick coating.
- Keep stirring the halwa continuously to ensure it is well cooked all over.
- Have your ingredients prepared and ready before you start cooking – this prevents mistakes and burning!
- Use the same cup/bowl for your measurements for the perfect ratio.
- Top tip for those in cold countries! – For perfect texture and flavour when serving up seconds, warm the halwa slightly either in the pan or in the microwave to melt the ghee. This way, the sheera will still feel melt-in-the-mouth, warm and rich.
How to store Aate ka Halwa
Aate ka Halwa can be stored in the fridge, in an airtight container, for up to 2-3 days. If it dries up, add a spoon of water if required and reheat on the stove or microwave.
You can also freeze the leftover halwa in a freezer-proof container. Defrost by leaving out the container at room temperature. Reheat on the stove or in the microwave until the ghee is released.
What to serve with Aate Ka Halwa
This halwa is a delicious and comforting Indian sweet or pudding that can be made and enjoyed any day.
Prasad – If holding/hosting a religious ceremony offer as a Prasad and distribute after the occasion has finished. A tablespoon of Prasad can be directly given into peoples right hand and they can consume there and then.
Or can be filled small amount in a small zip lock bag or eco friendly bowl and given to each person.
Family meal – In our family, we love to have aate ka halwa for Sunday brunch with any delicious curry such as Chickpea and coconut curry or Kala Chana Nu Saak (black chickpea curry without onion garlic) and Poori . A must try combination for your next Sunday Brunch!
Breakfast – Sometimes mum would make for me and my brother for a breakfast along with Kesar badam milk before we go to school to cope with a hectic and busy day.
Dinner Party – Don’t under estimate the power of Aate Ka Halwa, this is just not a homely dessert and food for only religious purpose . This well made royal treat can be served at a dinner party too.
Serve piping hot in a beautiful vintage style tray or bowl with a serving spoon. Garnish it with perfectly cut nuts and edible flower petals, you may use some edible silver/gold foil too.
If hosting a big get-together or a dinner party at home, finish off your menu with our best party starters like Air fryer tandoori paneer tart or Methi corn bhajiya . Pair these starters with virgin Cardamom mojito or Caramel Lassi that you can mix up in a flash.
Spoil your friends and family with our main vegetarian curry Punjabi Saag paneer and Sultani dal and pair them with Peshwari naan or Masala Lachha paratha .
You can use unsalted butter instead of ghee however the taste will not be the same. It does not take long to make ghee from unsalted butter.
You can replace the water directly with milk either whole or skimmed. You can leave out the khoya if you use milk. The more common recipe however is to use water.
You can use jado lot/mota aata for this recipe.
The best Halwa recipes:
Makhandi Halwa
Doodh Halwa
Masoor Dal Halwa
Coconut Halwa
Moong Dal Halwa
Badam Halwa – made with almond flour (ground blanched whole almonds)
Lauki ka Halwa
Instant Pot Dudhi Halwa
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Aate Ka Halwa
Equipment
- 1 Thick based kadai/ I have used non-stick heavy based pan
- 1 Milk pan/Sauce pan
- 1 Spatula
Ingredients
Aate Ka Halwa
- 1 cup whole Wheat flour I used wholemeal chapatti Flour
- 1 cup ghee
- ¾ cup sugar
- ½ cup khoya or mawa
- 3 cup water
Garnish/Topping
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 4 tablespoon nuts almond, pistachio, cashews – finely chopped
- 1 tablespoon rose petals dried or fresh
Instructions
- Heat melted ghee in a kadai/pan and add flour.
- Saute the flour on a low to medium heat for good 12-15 minutes or until flour turns light brown, ghee separates from the flour and your kitchen fills up with incredible roasting aroma.
- Once ghee separates from the flour that indicates that your flour is well roasted and it is ready for the next step.
- Meanwhile, boil 3 cup water on the other stove or microwave and leave it aside.
- Gently and slowly pour boiling water into roasted flour, keep stirring same time.
- Once all the water dries up, add sugar and keep mixing for a couple of minutes.
- Add khoya, and mix well until you see Halwa separates ghee once again.
- Add cardamom and nutmeg powder and mix well.
- Garnish it with the finely chopped nuts and edible flowers and serve.
- If you are offering as a prasad, don’t forget to put holy basil ( Tulsi Patta ) on top of the Atta Ka Halwa prasad.
- Enjoy!
Video
Notes
- Use ghee generously – use good quality ghee whether it is shop bought or homemade. The ghee should be melted before it is measured – in the UK ghee is often solid due to the cooler weather but 1 cup of solid ghee is not the same as 1 cup melted ghee. Therefore use melted ghee to measure.
- Slow roast the flour in the ghee to ensure it is well cooked and looses its raw taste.
- Roast the flour until the colour changes – roasting too quick at high heat will cause the flour to burn
- Use a heavy bottomed pan or kadai to prevent burning and have greater control during cooking. You could also use a non stick pan for this. If using non-stick, your utensils should be silicon to prevent damage to the non-stick coating.
- Keep stirring the halwa continuously to ensure it is well cooked all over.
- Have your ingredients prepared and ready before you start cooking – this prevents mistakes and burning!
- Use the same cup/bowl for your measurements for the perfect ratio.
- Top tip for those in cold countries! – For perfect texture and flavour when serving up seconds, warm the halwa slightly either in the pan or in the microwave to melt the ghee. This way, the sheera will still feel melt-in-the-mouth, warm and rich.
- If using fresh flower petals, ensure they are washed and pat dried to remove any dirt or small insects.
- To avoid sticky or lumpy halwa, make sure you do not skimp on ghee. Take your time to roast the flour on a low heat, and the water is boiling hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in August 2016.
