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Diwali recipesWheat Halwa recipe | Tirunelveli Godhumai halwa

Wheat Halwa recipe | Tirunelveli Godhumai halwa

Wheat Halwa recipe | Tirunelveli Godhumai halwa – Tirunelveli halwa recipe with detailed step-by-step pictures.

Wheat flour halwa from scratch – I have posted Godhumai halwa made using Wheat flour. This one is the halwa using wheat berries or Godhumai. Tirunelveli, is a town in Tamilnadu, famous for halwa. So we call this halwa Tirunelveli halwa.

During my childhood days, though I am not a big fan of sweets, I love to eat halwa from a particular shop in Madurai. My dad used to buy Mundiri halwa from Happy man Iyengar, Madurai, the halwa was loaded with cashew nuts. He buys mundiri halwa for us and normal halwa for my grandmother(as she finds it difficult to bite lots of cashews). After coming to Singapore, tasted this tirunelveli halwa at my friend Anusha’s place. This was some 8 years back.

This time I thought of trying this traditional wheat halwa at home and called her up and asked for the recipe. She consulted with her mom once, who is an expert in making the godhumai halwa. Later she gave me the detailed recipe to me. Generally, they add food colour to the halwa to get the golden colour or caramelize the sugar to get this naturally. I used raw sugar which gives the natural golden color to the godhumai halwa.


Many readers ask this question, does raw sugar give one string consistency, yes it does give. I have tried it once and used it for this halwa recipe.
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Godhumai halwa
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Wheat halwa recipe

Popular Tirunelvi halwa recipe using wheat berries
Course Diwali recipes, Sweet, Traditional sweet
Cuisine South Indian
Keyword Diwali recipes, Festival recipes, sweets
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 16 hours
Total Time 16 hours 40 minutes
Servings 2 cups
Author Jeyashri suresh

Ingredients

  • ½ cup Wheat berries | whole wheat | Godhumai
  • 1 and ¼ cup Sugar*
  • ¾ cup Ghee
  • 12 Cashew nuts
  • Cardamom powder a pinch
  • 1.5 cups water
  • * I used raw sugar to get a nice golden colour.

Instructions

  • Soak the wheat berries | whole wheat in water for 8- 12 hours or overnight.
  • Traditionally whole samba wheat is used. But I had this variety of whole wheat that we use for godumai dosai, so I tried that.
  • It turned out well.
  • Grind the soaked wheat using 1/2 cup of water and extract the milk.
  • Use a sieve to extract the milk, like how we do for coconut milk.
  • The first milk will be thick.
  • Add 1/2 cup water and extract some more milk. Repeat this procedure.
  • The 4th time add 1/4 cup of water and take out the milk and keep it separate.
  • This will be thin.
  • Or else you can mix up everything and later after fermentation keep the top portion(the thin one) separately.
  • Ferment this for 8 hours. You can ferment for 3 hours too but more the time you allow it to ferment, the texture and taste will be nice.
  • In a heavy-bottomed pan, add 1 tsp of ghee and fry the cashew nuts.
  • Once it becomes golden brown, keep it aside.
  • Add the raw sugar in the pan and add 1/4 cup of water.
  • Boil till the sugar dissolves.
  • Once the sugar gets dissolved, wait for it to get one string consistency.
  • Now add the fermented wheat milk to the sugar syrup.
  • Keep the 4th one, do not add now.
  • If you have kept all the milk together, just take out 1/4 cup of thin milk from the top and keep it aside.
  • Mix the milk well and add to the sugar syrup.
  • Keep the flame low. Stir continuously.
  • Let the wheat mixture incorporates well into the sugar syrup.
  • Stir continuously for 10 minutes. Ensure the flame is low.
  • When you see a glossy texture, slowly add the 4th milk, the thin one.
  • Mix it up well. Let this incorporate well into the wheat mixture.
  • Melt the ghee and keep.
  • Slowly add the ghee in between.
  • The halwa will start absorbing the ghee.
  • Add cardamom powder and fried cashew nuts. Mix well.
  • After 15 minutes of stirring in low flame, when you start seeing the ghee oozing out from the halwa instead of absorbing, it is done. In tamil we say, Nei kakkardhu.
  • Switch off the flame.
  • Serve this hot or spread on a ghee-greased plate and spread it.
  • Cool completely and cut them into pieces.
  • I love to eat halwa in a bowl and not into pieces.
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Notes

1. While adding the wheat milk to the sugar syrup keep the flame low.
2. Else it will form lumps.
3. Do the entire process on low flame.
4. This stays well at room temperature for 4 days and stays well in the refrigerator for a week.
5. When you want to reheat, just heat water in a vessel and boil it nicely. Switch it off and keep the halwa in a steel bowl and place it in the hot water.
6. Tirunelveli halwa | Godhumai halwa will taste awesome when it is hot.

Tirunelveli -halwa

 

Method:

  • Soak the wheat berries | whole wheat in water for 8- 12 hours or overnight.
  • Traditionally whole samba wheat is used. But I had this variety of whole wheat that we use for godumai dosai, so I tried that.
wheat halwa
  • It turned out well.
  • Grind the soaked wheat using 1/2 cup of water and extract the milk.
wheat halwa 2
  • Use a sieve to extract the milk, like how we do for coconut milk.
  • The first milk will be thick.
wheat halwa 3
  • Add 1/2 cup water and extract some more milk. Repeat this procedure.
  • The 4th time add 1/4 cup of water and take out the milk and keep it separate.
  • This will be thin.
  • Or else you can mix up everything and later after fermentation keep the top portion(the thin one) separately.
  • Ferment this for 8 hours. You can ferment for 3 hours too but more the time you allow it to ferment, the texture and taste will be nice.
wheat halwa 4
  • In a heavy- bottomed pan, add 1 tsp of ghee and fry the cashew nuts.
  • Once it becomes golden brown, keep it aside.
wheat halwa 5
  • Add the raw sugar to the pan and add 1/4 cup of water.
  • Boil till the sugar dissolves.
  • Once the sugar gets dissolved, wait for it to get one string consistency. 
wheat halwa 7
  • Now add the fermented wheat milk to the sugar syrup.
wheat-halwa 6
  • Keep the 4th one, do not add now.
  • If you have kept all the milk together, just take out 1/4 cup of thin milk from the top and keep it aside.
  • Mix the milk well and add to the sugar syrup.
wheat-halwa 8
  • Keep the flame low. Stir continuously.
  • Let the wheat mixture incorporates well into the sugar syrup.
  • Stir continuously for 10 minutes. Ensure the flame is low.
wheat-halwa9
  • When you see a glossy texture, slowly add the 4th milk, the thin one.
wheat-halwa 10
  • Mix it up well. Let this incorporate well into the wheat mixture.
  • Melt the ghee and keep.
  • Slowly add the ghee in between.
wheat-halwa 11
  • The halwa will start absorbing the ghee.
  • Add cardamom powder.
wheat-halwa 12
  • Add fried cashew nuts. Mix well.
wheat-halwa 13
  • After 15 minutes of stirring in low flame, when you start seeing the ghee oozing out from the halwa instead of absorbing, it is done. In tamil we say, Nei kakkardhu.
wheat-halwa 14
  • Switch off the flame.
  • Serve this hot or spread on a ghee-greased plate and spread it.
  • Cool completely and cut them into pieces.
  • I love to eat halwa in a bowl and not into pieces.
Wheat-halwa
Notes:
  1. While adding the wheat milk to the sugar syrup keep the flame low.
  2. Else it will form lumps.
  3. Do the entire process on low flame.
  4. This stay well at room temperature for 4 days and stays well in the refrigerator for a week.
  5. When you want to reheat, just heat water in a vessel and boil it nicely. Switch it off and keep the halwa in a steel bowl and place it in the hot water.
  6. It will taste awesome when it is hot.

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