Wheat Halwa

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, and drain the wheat milk using the cloth as before. This process is similar to extracting milk from coconut.
• Once all the liquid is extracted from the wheat, discard the remains and 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, and 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 to 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.