"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
My grandmother used to make this "halwa" at least once during the monsoons. So whenever it rains, I always remember this halwa and I get a huge craving for it. This halwa - the way my grandmother used to make it, needs a lot of patience. You need to keep stirring till the wheat flour is well roasted on a low flame and is nicely browned but not burnt. It probably used to take more than an hour for roasting that way. We used to call it "Gavhachya Peethacha Sheera" or "Gonvva Peetta shiro". Recently, a friend mentioned that it is a Jain recipe which is eaten during the holy paryushan time.
Atte Ka Halwa/Gavhacha Pithacha Sheera
Wheat Flour Porridge
1 cup wheat flour
1/2 cup sugar
1/4 cup ghee or oil
3-4 cardamoms, peeled, crushed
1. Heat oil or ghee in a heavy bottomed saucepan or kadai/wok.
2. Pour wheat flour. Saute on a very low flame.
3. You will start getting a roasted aroma of wheat flour. Saute till the wheat flour becomes dark brown. It may take up to an hour.
4. Heat 2 cups water. Add sugar and let it dissolve completely.
5. White still stirring with a spoon, pour sugar-water gingerly in the wok.
6. Keep stirring till the water is evaporated and a porridge consistency is reached.
7. Stir in cardamom powder.
1. I once used oil instead of ghee and was satisfied with the result. But for the original sinfully rich taste, use ghee or clarified butter. Also if using oil, use odor free oil like canola.