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Title: Gud Atte Ka Halwa (Whole Wheat Flour & Jaggery Pudding)
Categories: Desserts, Indian, Pudding
Yield: 6 Servings

3/4 c Ghee
2 Cloves
1 c Atta (whole wheat flour)
1 3/4 c Water
1 c Jaggery; powdered
1/2 ts Green cardamom powder; scant
Nuts & raisins; to serve
- (optional)

In a heavy bottomed pan or kadhai, heat the ghee on a medium low heat
until it melts. Once the ghee has melted, add the clove and wait
until it crackles.

Next, add the flour and roast on medium-low heat, stirring constantly
until the wheat flour gets golden brown colour and you smell a nutty
aroma.

Do not rush this step else the flour will remain raw.

It should take about 10 to 12 minutes and you will see golden brown,
glistening syrup like melted ghee & flour in the pan.

Meanwhile, on the second stove, in a sauce pan, heat water on high.

Put off the stove. Wait for 1 to 2 minutes.

Add jaggery to the warm water and stir until the it completely
dissolves. If you have broken jaggery from the block and the big
chunks are taking time to dissolve, heat up the water a little bit,
but do not let it boil. Let sit near to stove.

Once the wheat flour has turned dark brown and it has roasted nicely,
reduce heat to low very carefully pour in the jaggery water into the
roasted wheat-flour. It will splutter so be careful. Add the cardamom
powder as well.

On low heat, stir quickly and continuously to avoid lumps, and cook
for a minute or less until the mixture turns smooth. Once you add the
water, the mixture will immediately cup up and increase in volume. Do
not cook for long time else the halwa will thicken and turn dry. Pick
the cloves and discard.

Mix in the nuts and raisins (if using) and combine.

Serve the halwa warm or at room temperature.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/gud-atta-halwa.txt>

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