Wheat Halwa is a wonderful sweet and it is famous in southern region of Tamilnadu. Authentic and traditional Tirunelveli Halwa is very popular in Tamilnadu. Traditionally they use palm jaggery and sugar. If you use the Palm jaggery you will get dark brown color. Some of use also use food color. My friend is an expert in making this halwa. This is her signature dish. Instead of learning this dish from her, this time I decided to go to her home and shoot it. She made this melting halwa for my blog while I shot this video. I would like to dedicate this recipe for her. My hearty Thanks to her for spending her time to make this halwa and share the recipe for my blog. Its little complex and time consuming, but worth making. I tasted a teaspoon of halwa amd it melts in my mouth. Try this version of Wheat halwa and let me know your comments!
| Preparation time | 3 hours or overnight |
| Cooking Time | 1 hour 30 mins |
| Yield | 400gms |
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| Wheat Halwa | Godhumai Halwa Recipe |
Ingredients:
| Samba Wheat** | 1 Cup* |
| Sugar*** | 3 Cup |
| Cardamom Powder | 1 teaspoon |
| Ghee | 2 Cups |
| Cashews | 10 |
* 1 Cup = 250ml
** Generally whole wheat is used. In this recipe, I have used broken wheat
*** If you need less sugar, you could add 2 3/4 Cup instead of full 3 cups. Also authentic Tirunelveli halwa uses 1.5 Cups Palm jaggery and 1.5 cups sugar
Method:
- Soak the samba wheat in water for atleast 12 hours. We can soak in the night and leave it till morning. If you are using broken wheat, then you can soak the broken wheat for 3-4 hours
- Drain the water after 12 hours and grind it in a mixer by adding 1 cup of water
- Squeeze and Strain the milk through the Sieve
- Again add 1 cup of water and grind the wheat husk in mixer and get the remaining milk from the wheat
- Strain the milk in a Sieve to extract all milk. Keep it aside for atleast 2 hours. The thick milk will settle in the bottom.
- In a pan, add 1 table spoon of ghee and fry the broken cashews till it turns golden brown color
- Take the cashews from flame and keep it aside in a plate
- Take the strained wheat milk in a pan. Add cardamom powder and sugar and stir well
- Keep stirring till the mixture starts to thicken
- Keep stirring for atleast 45 minutes and in this period, we need to add the ghee ladle by ladle in regular intervals until the ghee is fully absorbed
- When the halwa comes to ball like consistency without sticking on the sides of the pan, we can switch off the flame and take the halwa in a bowl. The halwa mixture should turn glossy and transparent. We keep stirring till a point is reached when the ghee starts to oozes out of the halwa mixture. Immediately switch off the flame.
- If we like to make pieces, then we can grease a plate and add the halwa and allow it to cool off. Then we can cut it to diamond shaped pieces and serve them
- The delicious Wheat halwa is ready!
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| Wheat Halwa | Godhumai Halwa Recipe |