Ingredients
The following ingredients have 4 Servings
- 1 Cup Samba Wheat
- 3 Cups Sugar
- 4¾ Cups Water
- 1 Cup Ghee
- ¼ Cup Cashew
Instruction
- Soak samba wheat (I used broken samba wheat) in water for 8 hours or overnight. Then rinse it well, drain the water and transfer it to a mixer. Grind it in batches, to a smooth paste by adding little water.
- Place a strainer, then pour the ground wheat and squeeze it well to extract wheat milk. Keep covered and undisturbed for 5 to 6 hours.
- For Caramelizing Sugar: To a pan, add 1/2 cup of sugar and 1/4 cup of water. Heat in medium flame, till the sugar, dissolves completely. Once bubbles appear, simmer the flame completely.
- Heat till the sugar is caramelized not crystallized. In another heavy-bottomed pan, add 2.5 cups of sugar and pour 1/2 cup of water. Heat in medium flame, till the sugar, is dissolved completely.
- Then add the caramelized sugar. Mix well and continue heating in medium flame, till 1 string consistency is reached.
- Watch my youtube video, to see the minute details. Take the wheat milk, discard the top thick layer formed, then pour 4 cups of water and mix well.
- Pour the wheat milk and keep stirring in medium flame for 25 to 30 minutes. Once the halwa thickens, add ghee in regular intervals.
- Keep stirring for another 10 minutes by adding ghee at regular intervals. By the meantime, add 1 tbsp of ghee and fry the cashews till golden colour.
- Add the fried cashews, remaining ghee and keep stirring for another 5 minutes. Now the halwa forms a mass and the ghee leaves the sides of the pan, you can see the change in halwa colour also. Don't cook furthermore, switch off the flame immediately.Do try this Tirunelveli Halwa Recipe for this Diwali festival.
