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.