“Atte Ka Halva” or “Sheera”, made of stone ground flour with whole wheat grains is commonly used as a sweet offering in religious functions, as well as temples and places of worship in India. Wholemeal flour also called Atta, is a staple in most Indian kitchens. In India, traditionally the wheat grains are bought separately, cleaned, sun-dried and then sent off to the local flour mill to be ground into fine flour used for making “Roti” and, all kinds of other sweet and savoury delicacies.
“Rava”, (Semolina) or “Besan”, (chickpeas flour) are commonly substituted in place of wheat flour for a delicious variation. This easy dessert is whipped up quickly, the only thing that needs attention is the thorough roasting of the wheat flour. Not roasting the flour until a toasty golden brown results in a raw tasting pudding and a tummy ache! I’ve substituted the traditionally used clarified ghee and white sugar with, coconut oil and xylitol. This sugar-free and low-fat version with coconut oil goodness, is the perfect snack for cold mornings and lasts for 2 – 3 days refrigerated in an air tight box.
- Wheat flour/ Atta – 1 cup
- Xylitol – 3/4 cup
- Water – 3 cups
- Coconut Oil – 1 tablespoon
- Almonds, sliced – 8 to 10 for garnish
- In a thick bottomed pan roast the flour until golden and aromatic. Set aside.
- Mix the sugar and water in the roasted flour so, that no lumps are formed.
- Place the pan back on low heat.
- Gently heat the mixture until the mixture reaches a soft porridge consistency and starts to come away from the sides. Take off the heat.
- Drizzle the coconut oil and garnish with almonds.
Enjoy warm or cold as a low-fat dessert.
If you like this recipe, please check out my “Laddoo” (Indian Bliss Balls) here.