Wheat/Godhumai halwa for me is nothing but the very famous ghee dripping hot Tirunelveli Halwa. I have seen many times my father preparing this halwa and jilebi just two days before diwali to give to our friends and relatives. I never bothered to learn its method of preparation when there were ample opportunities at home. I am a huge fan of black halwa and I never found it in Bangalore or Mysore. In fact, after coming to Mysore, enjoying halwa became a distant dream. So I thought of trying my hands on it very recently. To my surprise, it came out nicely and to my bad luck I couldn’t compare its taste with any other halwa, may be due to the change in the regular sweetening agent…(sugar) but I am very happy that my family enjoyed it very much…
- Ashirvad Multigrain atta – 1 cup (300 ml cup size)
- Ghee – 300 gm (approximately but adjustable)
- Palm sugar/karipetty – 250 gms (adjustable as per your requirement)
- Cardamom – 10 (powdered)
- Dried ginger powder – 1/2 tsp
- Corn flour – 1 tbsp (optional)
- Full cream milk – 1/4 cup
- Cashew nuts – as required
Method of Preparation:
- Add 1/4 cup water to wheat flour and make a stiff dough. Soak this dough in 2 cups of water for 7-8 hours. Then dilute the dough well with your hands till the dough is completely dissolved without any lump and strain the wheat milk using strainer (preferably a juice strainer) and discard the scum, if there is any.
- Dissolve the corn flour in the slightly warm milk without any lumps.
- Grate palm sugar and keep it ready or make a syrup of it with some water and strain before using, if you feel that there are impurities in it
- Fry cashew nuts in ghee and keep aside
Heat a heavy bottomed pan, melt 2 tbsp of ghee and add the wheat milk and corn flour milk, keep the flame at low and stir the mixture continuously until it turns slightly thick.
- Add palm sugar, either grated or syrup, and mix well. Stir continuously
- Take a tbsp of ghee and keep aside and add the remaining ghee at regular intervals while stirring continuously. The stirring process should continue until the halwa starts leaving the sides of the pan and form a mass.
- Now stir in fried nuts, powdered cardamom and ginger, and continuously stir for another 10-15 mins.
- Grease a plate with the reserved ghee and transfer the halwa on to it.
- Flatten the surface with a greased spatula or cup to give a glazed look. It will take 5-6 hrs to set.
- Once it is cooled and set, cut into desired shapes and serve.
Your Halwa is ready….enjoy!!!!!!