Gehun Ka Halwa/Sheera Recipe (Classic Indian Wheat Flour Pudding)
Gehun ka Halwa Recipe also known as Sheera is a delicious whole wheat flour pudding flavored Indian spices and enhanced with nuts.
Gehun ka Halwa Recipe also known as Sheera is a delicious whole wheat flour pudding flavored Indian spices and enhanced with nuts. The halwa is made as an offering during certain festivals and special occasions of religious significance. This recipe was taught to me by a Punjabi friend who makes it similar to the kind that is typically served in Gurdwaras as prashad.
The Gehun Ka Halwa makes a perfect pudding for dessert on chilly winters or holiday parties. The key is to use fresh, homemade ghee, to get maximum flavor, texture and that smooth consistency. Serve the Gehun ka Halwa after a lunch or at a party as a dessert with friends during the winter holiday season.
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- 1 cup Whole Wheat flour
- 1 cup Sugar
- 1 cup Ghee , + 1 tablespoon
- 3 cups Water
- 2 teaspoons Cardamom Powder , freshly ground
- 1/4 cup Cashew nuts , halved
Directions for Gehun Ka Halwa/Sheera Recipe (Classic Indian Wheat Flour Pudding)
To begin making the Gehun Ka Halwa Recipe, heat the water and sugar in a sauce pan, stirring continuously until the sugar melts. Turn the heat to low and continue to heat the water until you get wheat flour mixture ready by following the steps that follow.
Heat a heavy bottomed pan on medium heat; melt the one cup of ghee and stir in the wheat flour and roast the mixture on medium heat. Continue to roast until the mixture begins to release a roasted aroma and changes color to a roasted brown; the process will take about five minutes.
Keep stirring continuously while it is roasting. The mixture will begin to resemble like coarse crumbles. Turn the heat to low and stir the cardamom powder to the wheat flour mixture.
Slowly start stirring in the prepared sugar hot water to the mixture. The mixture will start splitting and curdling. Continue stirring until the mixture thickens, but yet feels coarse and not like a blob of dough.
Stir continuously for 10-15 minutes on medium heat after it thickens.Turn the heat off and let the gehun ka halwa sit covered for about 5 minutes.
In another small tadka pan; heat the 1 tablespoon of ghee on medium heat; add the cashew nuts and roast them until the cashew nuts turn golden brown. Turn off heat and stir this into the gehun ka halwa.
Serve the Gehun ka Halwa after a lunch or at a party as a dessert with friends during the winter holiday season.
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