Aate Ka Halwa is a dessert that is most popular in India. The Aate Ka Halwa Recipe is almost similar. The cooking methods can be different like some use milk instead of water, some prefer jaggery instead of sugar and so on. It can be made on different occasions which include festivals, celebrations, or even when the taste buds want something sweet and mouth-watering. The Wheat Halwa can be eaten as dessert or more like a Halwa Poori Combo. Generally it is consumed hot and can be refrigrated, but it can be re-heated if the leftover halwa is cold. In summers, it can be consumed cold as well.
Grind well the soaked whole samba wheat in grinder or mixer and pass through strainer to extract the syrup/milk. Repeat the process twice but see that the extracts are not very watery. (it will take lots of fuel and time to get the consistency of milk is too dilute, see that the extracted milk is concentrated. For this 500 g wheat you can expect 400ml of milk).
With this milk mix cornflour and mix well without lumps. Add a pinch of food color preferably saffron orange (optional if u feel nature color is okay skip this).
Pour this extract into a heavy bottom wide pan/vessel and place it on the stove and bring it to boil by stirring. When boils well add sugar, cardamom powder, nuts, and stir well and let it boil for some time. When the consistency becomes thick simmer stove, pour 1/4th of ghee taken, and allow to cook in low flame. Occasionally stir and pour ghee if sticky. When the halwa leaves the sides and ghee starts oozing out switch off the stove.
Wait until the vessel cools and then remove it in a container and serve.
Serving Size 250 grams