Wheat Halwa was something I always thought I should make an attempt! I love Thirunelveli Halwa and I can eat a load, of course figuratively. But I can perk up the energy to even do that halfway! I remember the many occasions that Dad had got this especially for me and it used to be something I used to enjoy. Goduma halwa is loaded with ghee, it literally oozes out, even pouring out ghee.
But it's worth every bite! I always thought the best way to enjoy this halwa, would be taking a spoon of it and rolling it around your mouth, and slowly slipping on each small bite of it. See I have made a thesis on this subject! The best part is, hubby dear doesn't like this, so I get to eat his share. The worse part is, he never remembers to get this. Of course, that was in the past. Now he has made it a rule to buy this occasionally and I indulge in this sinful act till it lasts!
I said it was Wheat and yes I got it right this time!
Since wheat halwa was something so long on my mind, I decided that I am going to make it. And yes, this was what I was busy cooking last Saturday night after 10 pm! I had a couple of recipes on hand but didn't want to take a chance in experimenting at this point, so-referred to The Yummy Blog, as I knew Lathamma had posted this. With a printout and all things, I set forth to make it.
The changes I made to the recipe were increasing the sugar, cos you know I am a sweet person..:0)..though I don't like sweets, I like sweets to be sweet! Puzzled? Well, another change was adding saffron. Lathamma asked for saffron colour, well I thought I will add saffron straight. How about that, holding the saffron by its horns and asking it to yield its colour!
Preparation time: 15 mins
Cooking Time: 40 mins
Soaking Time: 12 hrs
Cuisine: Tamil Nadu
Whole Wheat (wheat grains) - 1 cup
Sugar - 2 cups (You can increase to suit your taste)
Cardamom powder - 1/4 tsp
Ghee - 5 tablespoons (You can increase if you like)
Saffron color or Saffron strands - 1 pinch or abt 5
Your choice of nuts roasted in ghee
Method to prepare:
Wash and soak the wheat grains in water for 12 hrs.
Then drain wheat and add 1 cup of water and grind in a mixie. Strain through a sieve to get the thick milk. Add another cup of water and grind it for another 2 mins. Strain and repeat the process till you get the husk left behind. It took me about 4 times.
Heat a heavy bottom pan or Kadai. Add the sugar and the milk and cook on slim. It's very important to cook in the sim, else it will get lumps. The only mistake I did was to let it unattended when the wheat milk started gathering. Then I had to press it down to remove the lumps.
You got to keep stirring continuously until the milk starts thickening. Add the saffron and cardamom powder. Then add the Ghee. Keep stirring and cooking on the sim. It's done when you can roll the halwa into a ball.
But you also should see if the ghee is oozing out on the sides. Add the nuts and mix well.
Consistency is very important if you want to cut them into shapes. If you add more ghee and allow it to be cooked a little longer, you will get the consistency as of Tirunelavi, though I am sure the Traditional sweet has more to its secrecy!
Anyway, I was glad that I attempted this halwa, though I am not sure I will want to try again because of its tedious process, it's worth the efforts.