tirunelveli wheat halwa recipe /thirunelvali godhumai halwa

tirunelveli wheat halwa recipe /thirunelvali godhumai halwa

tirunelveli wheat halwa recipe /thirunelvali godhumai halwaEven a spell of the term “Halwa” jogs our memory right back to the very taste of succulent “Tirunelveli halwa”.If you are a truthful sweet mad person then you would have never missed this popular sweet.They say that the taste of this tirunelveli wheat halwa recipe is outstanding because of the tamiraparani river water that is used. Ingredients for this tirunelveli wheat halwa recipe are less but the process is so long and tedious.The process itself is quite tricky and you should have a little patience because it tirunelveli wheat halwa recipe /thirunelvali godhumai halwatakes more time.But,at last all your patience and hard work will be well appreciated.For this tirunelveli wheat halwa recipe only samba variety godhumai will be suitable.Don’t be stingy in using ghee as this halwa badly needs ghee during the whole process of  “the making.”The caramelizing part is important to get the exact colour of this tirunelveli halwa. After fermentation the water that floats is removed because it’s not worth for making halwa. Always dilute the concentrated milk with water and then add to the sugar syrup and this is the proper way to do this tirunelveli wheat halwa recipe.

tirunelveli wheat halwa recipe /thirunelvali godhumai halwa

 

INGREDIENTS:

Samba godhumai/whole wheat berry – 2 cups
Sugar – 4 cups
Half cup water to dissolve sugar
Cashew nuts broken – few
Ghee – 11/2 cups

After grinding wheat berry,fermenting:

Water to dilute thick milk/godhumai pal – 6 cups( I have got 11/2 cups of thick milk,use the same cup for measuring sugar also).

For caramelizing:

Ghee – 2-3 tbsp(taken from above ghee measure itself)
Boiling sugar syrup – 1/2 cup(use the same sugar that you are dissolving in another kadai)

METHOD:


1.Wash and soak wheat berry for 12 hours or till soft.
2.Now grind wheat by adding water and strain it.
3.You can extract twice or thrice from each set of wheat.
4.Repeat the process and allow the extracted milk to ferment overnight.
5.In the morning the water and milk will stand separated.
6. I have got 11/2 cups of concentrated milk.
7.Carefully extract the water alone without disturbing the milk below.
8.Mix 6 cups of water to the concentrated milk and keep ready.
9.Take a heavy bottomed kadai,add sugar with little water and let the sugar dissolve.
10.In between take another thick pan add 2-3 tbsp of ghee and add some 1/2 cup of heating syrup.
11.Keep on stirring till it caramelizes or becomes brown.
12.Now add caramelized sugar syrup to boiling sugar mixture.
13.Now add diluted milk to this boiling brown syrup and stir.
14.When you continue stirring the content will start to thicken.
15.Now start adding ghee little by little at intervals and stir continuously.
16.Now add broken cashews and stir.
17.At a stage the halwa will start collecting in the middle leaving the sides.
18.Ghee will start oozing.
19.Switch off the stove.
20.After cooling lots of ghee will come out,if not needed take the ghee separately.
21.Store and relish.

tirunelveli wheat halwa recipe /thirunelvali godhumai halwa /tirunelveli halwa

Prep Time: 20 hours

Total Time: 22 hours

tirunelveli wheat halwa recipe /thirunelvali godhumai halwa /tirunelveli halwa

Ingredients

  • Samba godhumai/whole wheat berry - 2 cups
  • Sugar - 4 cups
  • Half cup water to dissolve sugar
  • Cashew nuts broken - few
  • Ghee - 11/2 cups
    After grinding wheat berry,fermenting:
  • Water to dilute thick milk/godhumai pal - 6 cups( I have got 11/2 cups of thick milk,use the same cup for measuring sugar also).
    For caramelizing:
  • Ghee - 2-3 tbsp
  • Boiling sugar syrup - 1/2 cup(use the same sugar that you are dissolving in another kadai)

Instructions

  1. Wash and soak wheat berry for 12 hours or till soft.
  2. Now grind wheat by adding water and strain it.
  3. You can extract twice or thrice from each set of wheat.
  4. Repeat the process and allow the extracted milk to ferment overnight.
  5. In the morning the water and milk will stand separated.
  6. I have got 11/2 cups of concentrated milk.
  7. Carefully extract the water alone without disturbing the milk below.
  8. Mix 6 cups of water to the concentrated milk and keep ready.
  9. Take a heavy bottomed kadai,add sugar with little water and let the sugar dissolve.
  10. In between take another thick pan add 2-3 tbsp of ghee and add some 1/2 cup of heating syrup.
  11. Keep on stirring till it caramelizes or becomes brown.
  12. Now add caramelized sugar syrup to boiling sugar mixture.
  13. Now add diluted milk to this boiling brown syrup and stir.
  14. When you continue stirring the content will start to thicken.
  15. Now start adding ghee little by little at intervals and stir continuously.
  16. Now add broken cashews and stir.
  17. At a stage the halwa will start collecting in the middle leaving the sides.
  18. Ghee will start oozing.
  19. Switch off the stove.
  20. After cooling lots of ghee will come out,if not needed take the ghee separately.
  21. Store and relish.

Notes

Leave little intervals and stir continuously otherwise the mixture will char. Don't reduce the ghee amount its all needed for this recipe. At last after cooling lots of ghee will be oozed out you can remove the maximum and store this halwa. The thick fermented milk should be definitely diluted and added to sugar syrup. In this method no string consistency is required for this halwa. The halwa needs caramelisation to get exact tirunelveli halwa colour.

 

Other sweets here:

Mysore pak

Sweet boondi laddu

Adhirasam

Other festive sweets

 

 

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