Tirunelveli Halwa

Ingredients (6)

• whole wheat flour1 cup
• water6 cup
• sugar3 cup
• sugar1 cup
• water0.25 cup
• ghee0.5 cup

Method

1. 1

   Mix the whole wheat flour with 3 cups of water and knead into a soft dough, similar to chapati dough.

2. 2

   Place the dough in a bowl and cover with 3 cups of water.

3. 3

   Soak for 2–3 hours.

4. 4

   After soaking, gently knead the dough in the water to release the wheat starch.

5. 5

   Strain the liquid through a fine sieve or muslin cloth into another bowl.

6. 6

   Allow the strained wheat milk to rest undisturbed for 30–45 minutes until the starch settles.

7. 7

   Carefully pour off the clear water from the top, leaving about 1 cup of thick wheat milk at the bottom.

8. 8

   Transfer the thick wheat milk to a heavy-bottomed pan.

9. 9

   Add 3 cups of fresh water and cook over medium heat, stirring continuously until the mixture thickens.

10. 10

    In a separate pan, caramelise 1 cup of sugar with ¼ cup of water until it turns a deep golden brown.

11. 11

    Carefully pour the caramel into the wheat mixture and stir well.

12. 12

    Add the remaining 3 cups of sugar and continue stirring continuously.

13. 13

    Gradually add the ghee in small batches, stirring well after each addition.

14. 14

    Continue cooking until the halwa becomes glossy, translucent and starts leaving the sides of the pan.

15. 15

    The halwa is ready when the ghee begins to separate naturally from the mixture.

16. 16

    Transfer to a greased tray or serving dish.

17. 17

    Allow to cool slightly before serving.