Monday, December 29, 2008
While talking about wheat halwa , many will not be aware of its varieties.
There are two kinds of wheat halwa.
One made in a glossy form called Tirunelveli halwa and the other an opaque one.
The glossy Tirunelveli Halwa requires samba wheat (a red color wheat), more soaking time and a lot of ghee.
I did not plan in advance to make an halwa , so I could not make a Tirunelveli halwa. Instead I prepared the ordinary wheat halwa that can be seen in any other part of India.
Ordinary Whole wheat (wheat grains) - 1 lb
Sugar - 4 cups
lemon - 1/2
Cardamom - 4 nos
Ghee + oil - 1 cup
Red food-color - 1 pinch
Cashew - 1/2 cup chopped (garnishing)
Wash and soak the wheat for 12 hours. (overnight)
Next morning grind it in a blender by adding 1 cup of water. Spread a muslin cloth over a sieve and Strain repeatedly to get milk.
Grind again with some water and strain again till we end up with the husk.
Let it stand undisturbed for 6 hours. Thick milk gets settled at the bottom.
Take the clear lean milk above . Use both milks and discard the sediment.
Add lime juice, sugar, red color (not necessary) and mix well with the wheat milk.
Pour it in to a thick bottomed pan and heat till the liquid starts to solidify.
Then reduce flame and keep stirring continuously.
Add the ghee+ oil when the halwa starts thickening. Add the cardamom powder. Mix well.
Cook till you can roll the halwa into a ball with your fingers.
Add chopped cashews along with the hot halwa and switch off flame.
Spread on a greased plate and allow to cool .Then cut it into desired shape.
Wheat halwa is ready !
Wheat halwa goes to celebrate the Christmas feast event with Purva.
I would like to thank my friend Varsha for passing me this cute award.
Thank you Varsha!
I pass this award to my friends below.
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