Velan's Cuisine Extraordinaire

[mappi]

Sunday Spl. Wheat Halwa



Preparing wheat halwa needs patience and a strong arm to stir non-stop. There are two ways to prepare Halwa:

One, the traditional way, using Sambha Wheat and soaking it for a whole day in water. After 24 hours, grind the wheat and press to extract the milk. The extracted wheat milk is then heated to prepare delicious halwa.

Two, easy way, mainly if you do not get Sambha whole wheat in the country you live (like me). Just use wheat flour. The below method is by using wheat flour.

Ingredients

Measure => 1 cup wheat flour : 3 cups water : 1 and half cup sugar.

1 cup Wheat flour
3 cups water
1 & 1/2 cup sugar

Ghee : you go to be generous with ghee. Minimum 3 table spoon. I don't buy industrial ghee, I prepare them by heating butter. If I mention 'add Ghee', then its 1 tablespoon. You can adjust it according to your suituation.

Cashew nuts
Cardamon Powered.
Red (or yellow) Food Colour (Optional)

Vessel - Any iron pan. Iron takes time to heat, but once its hot, it stays hot.

ATTN: You should not prepare it in a hurry. To be cooked in very low flame. Could take an hour or so, or even more.

Preparation

1/ Add 1/2 cup of water to the wheat flour and mix it well without allowing it to form clumps. Then slowly add the rest of water and make a liquid batter. You can also filter it to remove the tiny balls of wheat. The liquid paste should be fluid.

2/ Heat ghee in an iron pan and immediately add cashew nuts. When the cashew nuts start to roast, pour the wheat batter little by little in the pan. Start stiring. Do a clean and heavy sweeps with the spatule by pushing the wheat sticking to the walls to the bottom of the pan.

3/ At a point in time, the wheat may resemble to stick with the pan. Add ghee, and magically they will start to cooperate with your stiring.

4/ Add cardamon powder and food colour. Stir.

5/ When the paste thickens, they start to form a lump by sticking together, add ghee and continue to the stir.



6/ 7/ 8/ .../ STIR. Add ghee if needed, never allow the wheat to dry, moist it using ghee.



Once the wheat is fully cooked, they form into a juicy lump. Wheat Halwa is ready. Coat a plate with ghee and pour the Halwa into it. Serve hot.

Here is a photo to check the thick and stickness (javvu). The Wheat Halwa lump slowly creeps down when the plate is positioned vertical, and the ghee flows down.



Tasty Tasty!