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tirunelveli wheat halwa recipe /thirunelvali godhumai halwa /tirunelveli halwa

Prep Time20 hrs
Total Time22 hrs


  • 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


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


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.