Dish of the Week, 27th November 2018 – Langar Halwa by Chef Rekha Maurya

Hello, Foodies and Buddies!

We have our final Dish of the Week for the month of November and it is Chef Rekha Maurya’s famous Langar Halwa being featured this week!

We asked Chef Rekha what the dish is and she replied, “The dish is called ‘Langar Halwa’ or ‘Atta Halwa’ or even ‘Kada Prashad.’ It is a super delicious sweet dish that is also served in Gurudwara’s as Prashad.”

Chef Rekha explained the significance of the dish to her. She said, “This dish holds major significance for me as I prepare Atta Halwa on all auspicious occasions, festivals, and ceremonies.”

Chef Rekha called it one of her favourite dishes and told us how she learned to make it.

“Being married in Punjabi Family, I learned this dish from my mother-in-law as a tradition in our family,” she explained.

Chef Rekha was even kind enough to provide us with a full recipe which you can find below:

50gm Atta (Dardara Atta)
50gm Sugar
50gm Pure Desi Ghee
150ml Water
2 pinch of Elaichi Powder
2 teaspoon Chopped Dry Fruits.
Basically, the Atta, Sugar and Desi Ghee should be in equal proportion and the Water should be 3 times the proportion of these 3 things.

Boil the water in a pan
Add the sugar to the boiling water to dissolve it
On the other side, put ghee in a kadhai and heat it
Once ghee melts, pour atta into the pan and start roasting atta with consistent stirring while making sure that atta doesn’t get stick in the bottom of the kadhai.
Once the atta turns reddish brown, it means atta is nicely roasted.
Remove the kadhai from the flame and let the atta cool to room temperature.
Take the sugar water and slowly pour into kadhai while stirring consistently.
A tip here: when we mix sugar water in atta at room temp, there would not be any lumps formation.
Once the content is nicely mixed without any lumps, put the kadhai back on medium flame and keep stirring for 2-3 minutes.
Add elaichi powder and switch off the flame.
Garnish with dry fruits and serve hot.
Note: While mixing sugar water in atta, if any lumps are formed, it’s preferred to add warm water in little proportion and dissolve the lumps using a spoon.

Chef Rekha also had some expert advice on the preparation of this dish. She said, “The most important part of this dish is the accurate thickness of the wheat flour and consistent stirring while cooking. The wheat flour to be used should be thicker (Dardara) than normal, which is used to prepare chapatis. It is always preferred to get the wheat milled into flour from Atta Chakki with accurate thickness (Dardara).”

And finally, we asked Chef Rekha what other dishes she was looking to make famous on FoodyBuddy and she replied, “Chole Bhature. This is one of my special dishes that I have recently introduced. And, Mumbai Vada Pav, which is one of my in demand snacks.”

Thank you so much for your time and amazing recipe, ma’am and everyone here at FoodyBuddy wishes you all the very best going forward 🙂

FoodyBudy is always looking for unique dishes to be featured as a Dish of the Week. If you would like your dish to be featured, please do write to us at

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