Time and servings
Time and servings
Ingredients
- 1 cup wheat flour / atta
- 5½ cup water
- 1½ cup sugar
- ½-¾ cup ghee / clarified butter
- 2 tbsp cashew / kaju (chopped)
- pinch of orange food colour
- ¼ tsp cardamom / elachi powder
- 2 tbsp almonds / badam (chopped)
Instructions
- firstly, take 1 cup wheat flour and knead to smooth and soft dough adding ½ cup water or as required.
- soak wheat dough in 5 cup water for 3 to 4 hours.
- squeeze the dough well and mix with water to get wheat milk.
- strain the wheat flour water to remove the wheat flour residue.
- further, transfer the wheat flour milk into large kadai.
- keep stirring for 10-15 minutes, till the milk turns porridge consistency.
- now add 1½ cup sugar and ¼ cup ghee. mix well making sure the sugar dissolves completely.
- after 15 minutes, ghee has been completely absorbed by the wheat mixture.
- add a tbsp of ghee and keep stirring on medium flame.
- repeat this for at least 5-6 times or till the mixture starts to release out ghee.
- once the ghee is released, add 2 tbsp chopped cashew and a pinch of orange food colour.
- mix well making sure everything is combined well.
- turn off the flame and add ¼ tsp cardamom powder. mix well.
- transfer to a tray and cut into square pieces.
- finally, serve wheat halwa / tirunelveli halwa / godhumai halwa or store in airtight container for a week.
Step-by-step
1
firstly, take 1 cup wheat flour and knead to smooth and soft dough adding ½ cup water or as required.
2
soak wheat dough in 5 cup water for 3 to 4 hours.
3
squeeze the dough well and mix with water to get wheat milk.
4
strain the wheat flour water to remove the wheat flour residue.
5
further, transfer the wheat flour milk into large kadai.
6
keep stirring for 10-15 minutes, till the milk turns porridge consistency.
7
now add 1½ cup sugar and ¼ cup ghee. mix well making sure the sugar dissolves completely.
8
after 15 minutes, ghee has been completely absorbed by the wheat mixture.
9
add a tbsp of ghee and keep stirring on medium flame.
10
once the ghee absorbed keep adding a tbsp of more ghee every time and keep mixing.
11
repeat this for at least 5-6 times or till the mixture starts to release out [ghee.
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](/recipes/how-to-make-butter-recipe-ghee-recipe)12
once the ghee is released, add 2 tbsp chopped cashew and a pinch of orange food colour.
13
mix well making sure everything is combined well.
14
keep stirring continuously and cook until the mixture thickens completely, and ghee separates from sides.
15
turn off the flame and add ¼ tsp cardamom powder. mix well.
16
transfer the prepared mixture into a greased plate lined with baking paper.
17
set well forming a block.
18
now top with few chopped almonds and press gently.
19
allow to cool for 2 hours, or till it sets completely.
20
now unmould and cut into square pieces.
21
finally, serve wheat halwa / tirunelveli halwa / godhumai halwa or store in airtight container for a week.
Video
Notes
- firstly, make sure to cook the halwa in low to medium flame, else the raw smell of wheat remains.
- also, keep stirring first 10 minutes, else there are chances for wheat flour milk to curdle.
- additionally, adjust the amount of ghee as required depending on the mixture.
- finally, wheat halwa / tirunelveli halwa / godhumai halwa can also be served immediately in a bowl, without cutting into pieces.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/wheat-halwa-recipe-tirunelveli-halwa/