Tuesday, November 10, 2015

Wheat Halwa

Wishing all my friends a Happy Diwali. Here is a delicious wheat halwa to sweeten your day! 

Recipe source:Rakskitchen
Whole wheat (Wheat berries) - 1/2 cup
Sugar - 1 & 1/2 cup
Cashew nut - 8
Ghee - 3/4 cup
Cardamom- few

Wash and soak the wheat berries overnight(or 8 hrs). Drain the water, grind it with 1/2 cup water till smooth. Strain it using a large metal strainer. Grind the remaining unground with another 1/2 cup water. Strain through a metal strainer.
Keep the collected milk from the ground wheat aside for 30 minutes undisturbed. Drain the excess water. Heat  a heavy bottom nonstick pan, add 1 tbsp of ghee and fry broken cashew nuts until golden brown and  set aside. Add 1/2 cup sugar and 1 tbsp of water to it. Continue heating in medium flame, keep stirring. Sugar will melt, and  turn golden. At this point you should put the flame to low. Make sure you stir all the time when the sugar syrup turns golden in color. Then add 1 cup water (it may splutter at this point so be careful). Stir well so that the caramelized sugar gets dissolved, it will take a few minutes.
Now add the remaining sugar and mix until it dissolves. Continue boiling until you get one string consistency.  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.
Keep mixing as you are pouring. The color will change as the milk gets cooked.
Now start adding ghee little by little, say one tbsp at a time and mix until the ghee gets mixed with the halwa  It will absorb (incorporate the ghee)  as you mix and stir for a minute and repeat the process.
At one stage, the ghee will not be absorbed anymore, it will remain as such. All this process should be done in medium heat stirring all the while.  When the whole halwa sticks to your laddle you are stirring with and rotates freely,  add  cashew nuts. Do not switch off now.The texture will be too soft like porridge. Keep stirring until you see whitish spots appear in the halwa. The whole halwa will start turning slightly pale and the ghee will start to ooze out. Mix in the cardamom powder.
Spread the halwa over a greased plate and let it cool down. Optionally you can cut it into pieces or spoon it as such to serving bowls.  
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