Halwa

Take a cup as your measurement standard for all ingredients: flour, sugar, ghee, and water in a 1:1:1:1 ratio.

Heat the ghee in a large kadhai (wok) and add the whole wheat flour to it.

Roast the flour continuously while scraping the sides of the kadhai until the mixture thickens and a fragrant aroma develops.

Add one cup of water gradually when the color is about 5-10% lighter than the desired final color to avoid burning.

Keep stirring after adding water to prevent lumps from forming.

Once the mixture is smooth and thickened, add sugar directly without making a sugar syrup.

Stir well until sugar dissolves and the mixture thickens to the desired consistency.

Maintain the traditional texture and richness by using the full quantity of ghee, allowing it to drip when held in your palm.

Do not add nuts or garnish; keep the recipe simple and authentic as done in Gurudwaras.

Serve warm as prasad, without tasting during cooking, as it is made purely on faith.