Godhumai halwa recipe
Godhumai halwa recipe with step by step photos. This is also known as Wheat halwa or Tirunelveli style halwa as it is originated from the region.
Servings: 15 squares
Ingredients
- ½ cup Whole wheat used Samba godhumai
- 1.5 cup Sugar
- 8 Cashew nut
- ¾ cup Ghee
Instructions
- Wash and soak the wheat berries overnight (or 10 hrs).
- Drain the water, grind it with ½ cup water smoothly.
- Filter it using a large metal strainer.
- Again grind the remain with another ½ cup water. Strain through a metal strainer.
- Keep the collected milk from the ground wheat aside for 30 minutes undisturbed.
- Drain the excess water. Make sure to use correct sized vessel to ensure draining the excess water easily (my experience).
- In a heavy bottomed vessel, I used a non-stic pan, heat 1 tablespoon of ghee and fry broken cashew nuts until golden brown and keep aside.
- Add ½ cup sugar and 1 tablespoon of water to it.
- Continue heating in medium flame, while you keep stirring. It will melt, get dry again and then later start changing colour.
- At this point you should put the flame to low. Make sure you stir well and not let the flame in high or not let the sugar get burnt.
- Otherwise the whole halwa may turn bitter.
- When the sugar syrup turns golden in colour, this is perfect for this halwa.
- Add 1 cup water really careful as it will splutter a lot .
- Stir well so that the caramelized sugar gets dissolved. Yes, it will solidify and float on the top when you pour water. So mix well to almost dissolve it.
- Now add the remaining sugar and mix until it dissolves.
- Continue boiling until you get one string consistency.
- To check the syrup consistency, wipe a little syrup from the back of the ladle dipped in sugar syrup, using ur fingers – forefinger and thumb, a string will form in-between ur fingers without breaking.
- Be careful not to miss the consistency, make sure you do it in medium flame otherwise you will get burfi instead of halwa. Add the drained wheat milk.
- Keep mixing as you are pouring. The colour will change as the milk gets cooked.
- Now start adding ghee little by little, say one tablespoon at a time and mix until the ghee gets mixed with the halwa for every tbsp.
- It will absorb (incorporate the ghee) so add little by little as you mix and stir for a minute and repeat the process.11-add-ghee
- At one stage, the ghee will not be absorbed anymore, it will be at the sides as such.
- It may take a lot of time, so patience is the key. Never put the flame in high, do in medium flame always. Keep stirring, the whole process takes 30 mins roughly.
- Now add the cashew nuts and keep stirring until the whole halwa sticks to your ladle you are stirring and rotates freely.
- Do not switch off as soon as the halwa starts to leave the sides of pan, the texture will be too soft like porridge if you taste.
- Keep stirring until you see whitish spots appear in the halwa and the whole halwa will start changing slightly pale.14-cahew
- Spread it over a greased plate and let it cool down. 15-spread
- Optionally you can cut it into pieces or spoon it as such to serving bowls.
Notes
- I used samba variety of wheat berries. For me extracting milk was mess free and I could extract completely the milk and fibre in two times itself. I am not sure with the other variety.
- My mom used to say samba godhumai works best. So I saw this pack of samba godhumai in mustafa surprisingly and took it to try this halwa.
- Making caramelized sugar syrup is important for this recipe for getting the authentic flavour. But make sure you do not brown the sugar too much.
- You may not need the whole ¾ cup of ghee, it depends, so add accordingly and see yourself.
- The ratio of wheat and sugar is 1 : 3 , so do not alter the recipe for the glossy look and authentic taste.
- Perfect for the Diwali festival season, loaded with ghee and sugar. Restrict yourself to few spoons per day and enjoy the halwa.