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Instant Pot Atta Halwa (gluten-free option)

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instant pot atta halwa (gluten free option)

I’ve figured out how to make atta halwa (aate ka halwa) using the least effort possible! It takes minutes to make in an instant pot.

Atta halwa, also known as karah prasad, is made with just three ingredients: wheat flour, sugar, and ghee. I’m also sharing a gluten-free version!

How is this easier to make in an instant pot?

This type of halwa is much easier to make in an instant pot.

Traditionally, you’re supposed to roast flour and ghee together in a pot and then boil sugar in another pot and then combine the two pots together and watch the halwa mixture bubble and splutter and hope you don’t get hurt in the process. If you’re kinda clumsy like I am (there’s a reason I keep a first aid kit in the kitchen), trying to pour hot sugar into another pan is just something to avoid.

With an instant pot, you can easily make a sugar syrup in minutes. After that, you just stir in ghee and roasted flour. That’s it! The halwa is done!

The most time-consuming part of making this halwa in an instant pot is that you first need to dry roast flour until it turns golden, which really only takes ten minutes. You can even do this step in advance and have roasted flour ready for when you want to make this.

instant pot atta halwa (gluten free option)

Is this the same thing as karah prasad?

This is the same type of halwa as karah prasad or kada prasad, which is given as an offering in gurudwaras (religious place of worship for those following the Sikh religion). Typically though, karah prasad is made with equal amounts of flour, sugar, and ghee. In my recipe, I use less ghee though you can easily add more if you’d like.

How do I make gluten-free flour halwa?

I’ve tested this with a couple of gluten-free flour brands, and my suggestion is to use this brand (swad gluten-free chapati flour). I suggest this brand because it roasts well and looks and tastes more like whole wheat flour halwa.

Gluten-free flours vary, and some blends (especially if they are primarily made up of rice flour, potato starch, or tapioca flour) may look lighter in color and may be a bit “gummy.” I’ve tried this halwa using “gluten-free measure for measure flour” (available at Costco), and while good, it’s not quite as good as the swad brand.

instant pot atta halwa (gluten free option)

The great thing about this halwa is that it’s made with three common ingredients found in most Indian homes, making it a great recipe to make any time you need a last-minute sweet dish (my kheer recipe is also a good last-minute option). This halwa is nut-free and can be gluten-free (if you use this gluten-free flour). I know you’ll love this dessert!

Instant Pot Atta Halwa (gluten-free option)

instant pot atta halwa (gluten free option)

Instant Pot Atta Halwa (gluten-free option)

5 from 13 reviews
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Ingredients
 

Instructions
 

  • Press sautĂ© and adjust the heat to the highest setting. Once the pot is hot, add the flour and dry roast until the flour no longer smells raw and looks light golden in color (this takes around 10 mins for both wheat flour and the gluten free flour).
  • Remove the flour and set it aside for now.
  • Add the water and sugar to the pot.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Quick release.
  • Press the sautĂ© button, add the ghee and roasted flour and stir continuously for 1-2 minutes or until well combined.

Notes

  • For a variation, try adding some cardamom to the halwa or add nuts and raisins.
  • Making gluten-free atta ka halwa? I've tested this with a couple brands of gluten-free flour and my suggestion is to use this brand (swad gluten-free chapati flour). The reason I suggest this brand is because it roasts well and looks and tastes like whole wheat flour halwa. Gluten-free flours vary and some blends (especially if they are primarily made up of rice flour, potato starch or tapioca flour) may look lighter in color and may be a bit "gummy." I've tried this halwa using "gluten-free measure for measure flour" (available at Costco) and it's just not as good as the swad brand.
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instant pot atta halwa (gluten free option)

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Comments

  2. LotusGal says

    5 stars
    Always turns out well for me and so quick and easy! I use your recipes often but don’t say it enough- thank you Ashley!

    Reply

      • Jerin says

        Thank you Ashley for this amazing recipe. I love North Indian desserts and made it this for a potluck this weekend. I have not tasted this sweet before,but decided to give it a try because it looked amazing. You are my main source for instant pot recipes and your blog has always given me the most delectable recipes.This is amazing and just melts in your mouth. Thanks again

        Reply

  4. Gunjan Khanna says

    The receipe turned out great. However with two cups of sugar and 1 cup of water, it turned out to be too sweet. I had to put some hot water to even out the sweetness but otherwise a very quick and easy receipe.

    Thanks Ashley !

    Reply

  6. tom Mishra says

    You are a treasure. So easy to follow the steps and thanks for your witty writing and easy instructions. Simply put, you are the Best !!!

    Reply

    • My Heart Beets says

      Hi Kash, I haven’t tried a keto version of this, sorry! I do plan on coming up with some healthier dessert recipes – thanks for asking, it’s good to know there’s interest!

      Reply

  8. Shruthi Hoysala says

    I always wonder what is the right measuring container for dry and wet! Do you use same containers for both or do you use measuring container designed for dry and wet separately?

    Reply

    • My Heart Beets says

      Hi Shruthi, both types of cups hold the same volume. Dry measuring cups exist because it’s easier to measure – for example with flour, you can use a dry measuring cup to scoop out flour and then level it, whereas that would be much harder to do with a liquid measuring cup. If you use a dry measuring cup to measure water, it may spill out, whereas that wouldn’t happen with a liquid measuring cup. That said, if you have a steady hand, you can always measure water in a dry measure cup – I do that sometimes out of convenience.

      Reply

  9. Dalia says

    5 stars
    Love this recipe, Ashley! My son and I dont get to enjoy many traditional Indian sweets due to our gluten sensitivity. This was sooooo good! I added 1/2 c ghee and didn’t see the ghee float (which is how I like it). Thanks so much!

    Reply

      • Saa says

        Hi Ashley,

        I usually make prasad every month for events so was trying to increase qty
        I tried doubling the recipe with increase in time for 8 mins
        But it didnt come out like the 1 Cup recipe, so how can you tell how much to increase time?
        Any inputs?

        Reply

        • My Heart Beets says

          Hi, I’ve only tried this recipe as written – I’m not sure why it didn’t work when you tried to double it. Can you describe what it looked like? I wonder if you may have needed to mix more?

          Reply

          • Saa says

            Hi Ashley

            Thanks for your reply, it tasted more raw-ish and didnt get the ghee taste even color was light brown

            Reply

  12. Shelly Anand says

    Hi Ashley –

    I made this today with Swad brand Gluten-Free flour. It came out amazing! Thanks gor your genius recipes and tips. And giving me some of my life back LOL.

    Reply

  13. Ankit says

    In the process of trying out the gluten free version for my Celiac wife. In step #6, when putting back in the saute mode again, do you keep it on high again or just normal version of the saute feature

    Reply

  15. Monika says

    5 stars
    Hi Ashley,
    The recipe looks great! If I reduce the sugar to 1/2 cup, will it make a difference to the sugar syrup?
    Thank you so much.

    Reply

    • My Heart Beets says

      Hi Monika, I haven’t tried but I think if you reduce the sugar, you may need to sautĂ© a little longer at the end to combine it all together. If you try, please let me know how it goes!

      Reply

  16. Avneet Bajwa says

    5 stars
    I made this recipe this weekend and it was amazing. Perfect – exactly like traditional Punjabi “Karah”. I didn’t alter the recipe as all. This is a much easier, less messy and smelly way to make atta halwa.

    Reply

  17. Dalbir says

    5 stars
    Wow! This turned out amazing – normally mine always comes out runny and becomes more like a porridge but not anymore. Thank you so much – you’ve truly transformed my kitchen!!

    Reply

  18. M says

    5 stars
    I replaced sugar with jaggery and followed rest of the recipe. It came out great. Quick and easy and delicious. Thanks a lot for sharing this recipe.

    Reply

  20. Sharon Huta says

    I purchased jaggery at my local Indian grocery but rarely see it included in recipes. Why is that? Can I substitute it for sugar and if so what proportion?

    Reply

    • My Heart Beets says

      Hi Sharon, I don’t use jaggery very often in my recipes for a few reasons: it’s not as easy to find, it can change the flavor of a dish and it adds a brown hue to recipes – though obviously in this recipe the color isn’t an issue. Jaggery has a brown sugar molasses like flavor and so unless I think a recipe benefits from that, I don’t use it. That said, if you love the flavor you can definitely use jaggery in place of sugar any time you’d like. I would use it in equal proportion – though technically, white sugar is slightly sweeter than jaggery so you may end up wanting to add a bit more but can easily do so to taste. Hope that helps!

      Reply
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