GODHUMAI HALWA

Ingredients

• ½ cup Whole wheat used Samba godhumai
• 1.5 cup Sugar
• 8 Cashew nut
• ¾ cup Ghee

Instructions

Step 1: Wash and soak the wheat berries overnight (or 10 hrs).

Step 2: Drain the water, grind it with ½ cup water smoothly.

Step 3: Filter it using a large metal strainer.

Step 4: Again grind the remain with another ½ cup water. Strain through a metal strainer.

Step 5: Keep the collected milk from the ground wheat aside for 30 minutes undisturbed.

Step 6: Drain the excess water. Make sure to use correct sized vessel to ensure draining the excess water easily (my experience).

Step 7: In a heavy bottomed vessel, I used a non-stic pan, heat 1 tablespoon of ghee and fry broken cashew nuts until golden brown and keep aside.

Step 8: Add ½ cup sugar and 1 tablespoon of water to it.

Step 9: Continue heating in medium flame, while you keep stirring. It will melt, get dry again and then later start changing colour.

Step 10: At this point you should put the flame to low. Make sure you stir well and not let the flame in high or not let the sugar get burnt.

Step 11: Otherwise the whole halwa may turn bitter.

Step 12: When the sugar syrup turns golden in colour, this is perfect for this halwa.

Step 13: Add 1 cup water really careful as it will splutter a lot .

Step 14: Stir well so that the caramelized sugar gets dissolved. Yes, it will solidify and float on the top when you pour water. So mix well to almost dissolve it.

Step 15: Now add the remaining sugar and mix until it dissolves.

Step 16: Continue boiling until you get one string consistency.

Step 17: To check the syrup consistency, wipe a little syrup from the back of the ladle dipped in sugar syrup, using ur fingers – forefinger and thumb, a string will form in-between ur fingers without breaking.

Step 18: Be careful not to miss the consistency, make sure you do it in medium flame otherwise you will get burfi instead of halwa. Add the drained wheat milk.

Step 19: Keep mixing as you are pouring. The colour will change as the milk gets cooked.

Step 20: Now start adding ghee little by little, say one tablespoon at a time and mix until the ghee gets mixed with the halwa for every tbsp.

Step 21: It will absorb (incorporate the ghee) so add little by little as you mix and stir for a minute and repeat the process.11-add-ghee

Step 22: At one stage, the ghee will not be absorbed anymore, it will be at the sides as such.

Step 23: It may take a lot of time, so patience is the key. Never put the flame in high, do in medium flame always. Keep stirring, the whole process takes 30 mins roughly.

Step 24: Now add the cashew nuts and keep stirring until the whole halwa sticks to your ladle you are stirring and rotates freely.

Step 25: Do not switch off as soon as the halwa starts to leave the sides of pan, the texture will be too soft like porridge if you taste.

Step 26: Keep stirring until you see whitish spots appear in the halwa and the whole halwa will start changing slightly pale.14-cahew

Step 27: Spread it over a greased plate and let it cool down. 15-spread

Step 28: Optionally you can cut it into pieces or spoon it as such to serving bowls.