Kuttu Ka Halwa for Navratri Vrat | Buckwheat Flour Pudding

Kuttu Ka Halwa is a delicious Indian dessert recipe that is soft, rich, and melt-in-your-mouth, with a nutty flavor. It is made with kuttu flour (buckwheat flour), ghee, and sugar. Buckwheat halwa is popular during Navratri vrat (fasting) or other Hindu fasting days like Ekadashi and Shivratri, when grains are avoided.

Don’t miss our list of 9 days of Navratri vrat recipes, along with other fasting-friendly desserts like phool makhane ki kheer, badam halwa, etc.

What is kuttu ka halwa?

Kuttu ka halwa, also known as buckwheat halwa, is an Indian gluten-free pudding made from kuttu flour. The combination of roasted buckwheat flour in ghee, sweetness, and crunchy nuts makes this halwa comforting. The preparation is very similar to making atta ka halwa, popularly known as kada prasad.

Kuttu is commonly used during vrat days in India, as many households consider it a fasting ingredient. kuttu is used to make pakora, chapati, paratha, rotis, puris, and desserts like this halwa.  

For a festive Navratri thali, serve this halwa along with other vrat-friendly dishes like sabudana khichdi, vrat aloo, vrat wale paneer, yogurt-based dishes, sama ke chawal, etc.

Check out our kuttu ke pakore recipe for your next vrat or fasting.

Why will you love this recipe?

• Easy to make with everyday kitchen ingredients.
• Ready in less than 25 minutes.
• Perfect for Navratri vrat and fasting days like Ekadashi, Janmashtami, Shivratri, Karwa Chauth, etc.
• Perfect as a festive dessert.
• Naturally vegetarian and gluten-free.

Ingredients

Ghee: Makes the sweet rich and aromatic and is used to roast the kuttu atta.

Kuttu atta: Also known as buckwheat flour in English, this is the main ingredient in this halwa.

Cashews and raisins: Add crunchiness.

Cardamom powder: for flavor.

Sugar: as sweetener.

Check out the recipe card for the full list of ingredients.

Instructions

• Heat ghee in a heavy-bottomed pan over medium-to-medium-low heat.
• Add the cashews, and when they start to turn light, add the raisins and sauté for a few seconds. (It will turn golden brown with the flour in the next step, so don’t wait for it to turn golden now).
• Now add the kuttu flour and keep roasting, sautéing it until the rawness goes off and it becomes aromatic.

Tip: Keep sautéing so it doesn't burn; this is very important for that delicious halwa taste and flavor.

• Slowly add boiling water and keep stirring or whisking so it doesn't form lumps.  (Be careful as the mixture splutters at this stage).

• Continue cooking until the flour has absorbed all the moisture and become soft and thick like pudding.
• Add sugar and mix well.
• The halwa loosens once you add the sugar, as it releases moisture.
• Continue cooking until it thickens or starts leaving the sides of the pan.
• Add cardamom powder and mix for another 1-2 minutes.
• Turn off the heat. Serve and enjoy.

Tips

• Roasting the flour in ghee until the rawness goes off on a medium- to medium-low flame is key to this recipe and helps make flavorful halwa.
• Kuttu can form lumps when you add liquid. So keep stirring as you add the liquid to break up any lumps.
• Generally, the ghee:flour:sugar ratio for temple-style halwa is 1:1:1. I have reduced the ghee by half. Adjust sweetness and ghee accordingly. Note that the taste will vary accordingly.
• If you are worried the nuts will burn if you add them at the beginning, feel free to add them toward the end as well.
• Instead of sugar, you can also use jaggery cardamom syrup to make kuttu halwa. The flavor will be very different.

Storage instructions

Store the halwa in an airtight conatiner in the refrigerator for 3 to 5 days. Warm it in the microwave or on the stovetop.

Recipe FAQs

More indian Vrat Desserts

Recipe card

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