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Wheat Halwa | Posted On Aug 19, 2019

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This is a simple and traditional Indian sweet prepared with easy ingredients on festivals and occasions. 

Cook time: 45 mins

Serves: 3 to 4


Ingredients:

Whole Wheat: ½ cup

Sugar: 1&1/2 cup

Cashewnut: 8 

Ghee: ¾ cup


How to make Wheat Halwa:

1. Wash and soak the wheat berries overnight.

2. Drain the water and grind it with 1/2 cup water smoothly.

3. After filtering, it using a large metal strainer grind it again with another 1/2 cup water. 

4. Keep the collected milk from the ground wheat aside for 30 minutes aside. Drain the excess water. 

5. In a heavy bottomed vessel, heat 1 tbsp. of ghee, fry broken cashew nuts until golden brown, and keep aside. Add 1/2 cup sugar and 1 tbsp. of water to it.

6. Keep stirring keeping in medium flame. 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 all the time and not let the flame in high or not let the sugar be burnt. 

7. When the sugar syrup turns golden in colour, this is perfect for this halwa. Add 1 cup water (Be cautious as it will splutter) Stir well so that the caramelized sugar is dissolved. Yes, it will solidify and float on the top when you pour water. So mix well to dissolve it.

8. Now add the remaining sugar and mix until it dissolves. Continue boiling until you get one string consistency. 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. 

9. Keep mixing as you are pouring. The colour will change as the milk is cooked. Now start adding ghee little by little and stir until the ghee is mixed with the halwa for every tbsp. 

10. At one stage, the ghee will not be absorbed anymore; it will be at the sides as such. Never put the flame in high, do in medium flame always. Keep stirring, the whole process takes 30 mins roughly.

11. Now add the cashew nuts and keep stirring until the whole halwa sticks to the ladle. 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.

12. Spread it over a greased plate and let it cool down. Optionally you can cut it into pieces or spoon it as such to serving bowls. 

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