Enjoy this traditional Indian dessert with your family and friends. The rich and aromatic wheat halwa will surely be a delightful treat for any occasion. Try making this sweet delicacy at home and savor every bite of its heavenly taste.
How to make
Wheat Halwa is a delicious Indian dessert made from wheat milk, which is prepared through a meticulous process. First, soak wheat for 10-12 hours, then grind it with water until smooth. Strain the mixture through a cloth or sieve to extract wheat milk. Repeat the process to make certain all liquid is captured. Allow the extracted milk to ferment for 8-10 hours, after which the thick milk settles at the bottom.
The sugar and ghee are measured based on the milk quantity, with a ratio of 1:3:1.5 for milk:sugar:ghee. In a thick-bottomed pan, boil equal parts water and sugar, adding a teaspoon of milk to clarify the syrup. Gradually incorporate the ghee while stirring, allowing the halwa to absorb it. As it cooks, the ghee will start to separate. Finally, add cardamom and nutmeg powder. Transfer the halwa to a greased tray. Garnish with chopped cashew nuts for an added crunch. Enjoy this rich, aromatic treat!
Wheat Halwa Recipe
Wheat Halwa
6
servings1
hour1
hourIndulge in the flavors of traditional Indian dessert with this homemade wheat halwa recipe
Ingredients
Samba Wheat – 3 cups
Sugar – 3 cups
Ghee – 3 cups
Cardamom Power – 1 teaspoon
Nutmeg Powder – a pinch
Orange / red colour – few drops
Cashew Nuts chopped – 2 tablespoons
Directions
- Preparing the wheat milk
- Soak the wheat for at least ten to twelve hours.
- Wash and grind it in a wet grinder, adding a little water intermittently until the wheat is fully ground.
- Place a clean cloth over a large vessel and pour the ground wheat onto it. The wheat milk will drain through the cloth into the vessel, or you can alternatively pass it through a sieve.
- Remove the wheat residue from the cloth. Add a bit more water. Grind again. Drain the wheat milk using the cloth as before. This process is like extracting milk from coconut.
- Once all the liquid is extracted from the wheat, discard the remains. Keep only the wheat milk, which should be left to ferment for at least 8 to 10 hours.
- You will notice that the thick milk settles at the bottom and a thin watery liquid remains on top. Gently pour out the top thin liquid while holding the vessel, retaining only the thick milk.
- For the next steps, measure the milk. The quantity of sugar should be three times that of the milk. Ghee should be one and a half times the amount of the milk, making the ratio of milk:sugar:ghee = 1:3:1.5.
- Preparing the Halwa
- In a thick-bottomed kadai, combine an equal amount of water and sugar, and bring it to a boil.
- Add a teaspoon of milk to the boiling syrup. This action will bring any impurities to the surface, which can then be removed.
- Gradually add ghee while stirring the halwa. Initially, the halwa will absorb all the ghee, but as it cooks, the ghee will start to separate.
- Continue to stir briskly, then add cardamom and nutmeg powder.
- Transfer the mixture to a greased tray and garnish with chopped cashew nuts, which do not need to be fried.
hi aunty,
you really have a lot of patience & passion for cooking… all your recipes look the way it should be… halwa looks like halwa… kesari (even with wheat which is new to me) looks like kesari… you really rock!!! i feel like eating the halwa 🙂
unga veetla irukaravanga ellarum kuduthu vechavanga… vidham vidhama taste ah sapdalam… 😉