Ingredients:
Wheat flour - 1 cup
Sugar - 1 cup
Water - 2 and half cups
Salt - a pinch
Ghee - 1/2 cup or as needed
Cashews - few chopped
I hail from Tirunelveli and it is famous for its halwa. I wanted to try making halwa for a longer time and finally got an opportunity to do so. To my surprise it came out very well, so thought I should record in here and look back sometime to feel good about it later.
The dish is pretty simple to make, it just that you need a lot of patience. Here we go.
Dissolve 1 cup of wheat flour in 2 cups of water. Make it really runny. You may add a pinch of salt to this and stir well. Keep this aside for 15 minutes.
In a heavy bottomed pan or a non stick pan pour the wheat mixture and bring it to boil at medium/low flame. Keep stirring so that it does not get burnt at the bottom of the pan. Once the mixture starts boiling add in the said sugar and stir well for some more time. Keep adding 1 tablespoon of ghee every now and then.
The cooking time for this halwa is around 30 minutes when cooked at medium/low flame. Keep stirring so that all the water is evaporated and we are left with a sticky dough. Add few tablespoon of ghee more so that the halwa does not stick to the pan and comes as one single non sticky dough.
After cooking the halwa close to 30 minutes, you will end up with a pale brown non sticky halwa. You may take the halwa off the heat and set it aside. Now is a small pan add 1 tablespoon of ghee and roast the chopped cashews. Once the chopped cashews turns brown add them along with the ghee into the halwa and give a final stir.
Your halwa is now ready to be eaten hot or can be served chilled too.
Wheat flour - 1 cup
Sugar - 1 cup
Water - 2 and half cups
Salt - a pinch
Ghee - 1/2 cup or as needed
Cashews - few chopped
I hail from Tirunelveli and it is famous for its halwa. I wanted to try making halwa for a longer time and finally got an opportunity to do so. To my surprise it came out very well, so thought I should record in here and look back sometime to feel good about it later.
The dish is pretty simple to make, it just that you need a lot of patience. Here we go.
Dissolve 1 cup of wheat flour in 2 cups of water. Make it really runny. You may add a pinch of salt to this and stir well. Keep this aside for 15 minutes.
In a heavy bottomed pan or a non stick pan pour the wheat mixture and bring it to boil at medium/low flame. Keep stirring so that it does not get burnt at the bottom of the pan. Once the mixture starts boiling add in the said sugar and stir well for some more time. Keep adding 1 tablespoon of ghee every now and then.
The cooking time for this halwa is around 30 minutes when cooked at medium/low flame. Keep stirring so that all the water is evaporated and we are left with a sticky dough. Add few tablespoon of ghee more so that the halwa does not stick to the pan and comes as one single non sticky dough.
After cooking the halwa close to 30 minutes, you will end up with a pale brown non sticky halwa. You may take the halwa off the heat and set it aside. Now is a small pan add 1 tablespoon of ghee and roast the chopped cashews. Once the chopped cashews turns brown add them along with the ghee into the halwa and give a final stir.
Your halwa is now ready to be eaten hot or can be served chilled too.
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