Whenever it comes to making something sweet and quick in Indian households, "halwa" is the first thing that comes to mind. While people often prefer making semolina halwa, wheat flour halwa is equally delicious.

Wheat flour halwa requires minimal ingredients and is easy to prepare. It's also loved by both children and adults. Let's learn the easy recipe for making wheat flour halwa.

Ingredients
Wheat flour - 1 cup
Pure ghee - 1 cup
Sugar - 1 cup (can be adjusted to taste)
Water - 2 cups
Cardamom powder - half a teaspoon
Nuts (almonds, cashews, pistachios) - finely chopped

Instructions
First, in a pan, add 2 cups of water and 1 cup of sugar. Heat it over medium heat until the sugar dissolves completely. We don't need to make a sugar syrup with a string consistency; just heat the water until it comes to a boil. Add a little cardamom powder and set it aside.

Now, in a heavy-bottomed pan, add one cup of ghee. Once the ghee melts, add the wheat flour. Reduce the heat to low and roast the flour, stirring continuously. Roast it until it turns golden brown and a fragrant aroma is released.

If the flour is not roasted properly, the halwa will stick to your teeth, so roast it patiently for 8-10 minutes.

Once the flour is well roasted, gradually add the prepared hot sugar water. Be careful at this stage as steam and splatters may occur. Pour the water with one hand while continuously stirring with a ladle to prevent lumps from forming.
As the flour absorbs the water, it will start to thicken. Cook it until the halwa starts to leave the sides of the pan and the ghee separates. You can also add the finely chopped nuts at this stage. 

Pro Tips for Making Halwa
Don't skimp on the ghee - Flour halwa tastes best when cooked in plenty of ghee. Using less ghee can result in a dry and bland halwa.

Use hot water - Always use hot water; this helps maintain the grainy texture of the halwa.

Pay attention to the heat - Cooking on high heat can cause the flour to burn quickly and remain undercooked inside, resulting in a bitter taste.

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