Normally ,wheat halwa is made using wheat flour and sugar. Recently, I came across a recipe of wheat halwa which was different and interesting. Today, i decided to satisfy my sweet-tooth by making wheat halwa.
The recipe uses wheat milk separated from gluten instead of using the wheat flour as it is.Let me tell you beforehand,this halwa tests your patience and energy. It took a whooping 75 minutes of stirring and a total time of 2 hours to make the halwa(No pain, No gain right?) So get set to strengthen those arm muscles😂 But what you get in the end is a bowl of yummy and absolutely drool-worthy halwa that is totally worth your time and energy.
Recipe Source: Jeyashriskitchen
- Wheat flour 1 cup(200 ml)
- Sugar-2 cups
- Ghee-5 tbsp
- Water-5 cups
- Green cardamom powder-1 tsp
- Cashew nuts-10 to 15
- Food colour-1/4 tsp(optional)
Using the wheat flour, make a dough(similar to roti dough)
Place the dough in a vessel and add 4-5 cups of water such that the dough is immersed in water.
Leave it aside for 2-3 hours.
After 3 hours, you will notice a white layer/spots over the dough.
Knead the dough gently with your hands so that the milk separates from the gluten.
Strain the liquid and add a cup of water to the wheat residue and filter any milk that may remain.
Meanwhile fry cashews in ghee and keep aside. Mix food colour in 1 tsp of water.
In a heavy bottomed pan(preferably non-stick), add the wheat milk and heat on low-medium flame and stir.
It will start to thicken after about 15 minutes. Once it gets a porridge consistency, add sugar, food colour and stir.
The main work begins now. Keep stirring on low-medium flame. It will slowly start to get more thick. Add 2 tbsp of ghee and keep stirring.
Add remaining ghee in regular intervals and keep stirring. It will start to look glossy. Add cardamom powder, fried cashew nuts and stir.
After sometime it will come off the sides easily without sticking. It will take roughly 50-75 minutes to leave the sides and form a jelly like ball. At this stage switch off the flame.
You can serve as it is or grease a plate with little ghee, pour the halwa and slice once warm.
- Always cook on low-medium flame to get good taste and consistency.
- It will keep good for over a week when refrigerated.
- This is a short cut to the traditional method which involves soaking and grinding the whole wheat grains.
- It took me 75 minutes. The time may vary from person to person.