WHEAT(GOTHUMAI) HALWA / THIRUNELVELI HALWA USING WHEAT FLOUR

During my childhood I was not that much fond of halwa. Later got some interest on this. While thinking of halwa that process and work only will come to my mind before the taste :) also our funny halwa making attempts.

Few times i have seen the making of halwa while my mom prepared for deepavali. Usually my appa will help because it will be difficult to stir continuously as a single person while preparing with more in quantity

Later we (myself, my sister and appa) have prepared this sweet for few deepavali and each time the final product was in different texture and look and only once it came out almost like halwa. :) one time it was like Gum and other time it was like halwa stone :). My appa broke that using ammi kuzhavi really... and ate like chikki :)

Traditionally  Samba wheat is used to make halwa and use red colour powder as colouring agent.

But here i used wheat flour instead of whole wheat and used caramelized sugar for colour.

Though it looks as lengthy process, the final product will make you to forget all those things. That much delicious it will be.

VIDEO RECIPE:

WHEAT HALWA RECIPE TYPE: SWEET | CUISINE: INDIAN | YIELD: ½ Kg TO ¾ Kg    PREPARATION TIME: 5 Min | SOAKING TIME: 3 TO 4 Hr |  COOKING TIME: 60 TO 75 Min INGREDIENTS: •          Wheat flour                       1 cup •          Ghee                                  1 cup •          Sugar                                 2 cups & 1/4 cup to Caramelize •          Water                                 5 1/2 cups •          Cardamom Powder           1 tsp •          Cashew nuts                     10 to 15              (*tsp: Teaspoon | tbls: Table spoon) METHOD: Knead the Flour as chapatti dough using 1/2 cup water. Soak that dough in remaining 5 cups of water for 3 to 4 hours. Fry cashew nuts in 1 tbls of ghee and set aside After 3 hrs mix the dough well with hands to extract the milk. Filter the milk using a thin cloth or tea filter. Use the soaked water to extract the milk. Take a heavy bottomed kadai preferably non-stick and pour the extracted milk and allow it to boil. After 15 to 20 min it will start to get thick. Add 2 cups sugar and stir continuously. After around 30 minutes prepare caramelized sugar to give the colour to our halwa. In another dry kadai add the ¼ cup sugar and 2 tbls ghee and keep in medium flame and stir. Sugar starts to melt and caramelize. Once you get thick brown colour add the caramelized syrup in to the boiling wheat milk and mix well. Take care while adding the caramelized syrup as it will spill. Add the 1tbls of melted ghee a a time and stir continuously. Now you can see the halwa gets its colour and it becomes little darker while getting thicker consistency. Add the fried cashews and cardamom powder in between and stir, stir, stir… Heat should be in medium level all the time. In between add 1 tbls ghee at regular intervals. At one stage the halwa will starts to ooze the ghee, and comes as single mass ie., it won’t stick with the pan and come nicely and shiny. Remove from heat and serve. NOTES: If you want the halwa to be more sweeter you can add more ¼ cup of sugar. But 2 cups is enough. You can mix ¼ cup of oil with ¾ cup ghee. While cooling the ghee in halwa becomes solidify so if u wish u can heat in microwave oven and serve hot. I want the little crunchy cashews so added after 1 hour. You can add in the beginning also. For me it took around 1 hr 15 minutes to complete.