Tirunelveli halwa with whole wheat

Step 1

Roast cashews in ghee and keep it aside.

Wash and Soak the whole wheat in water for 12 hours.

Drain the water and grind the whole wheat in a blender.

Extract the milk, grind it for 2 more times or until the gluten is left and extract milk.

Rest the milk for at least 5 hours for fermentation.

Remove the watery layer formed at the top.

In a pan add extracted milk and sugar, for 1 cup of wheat milk add 2 -2 ¼ cups of sugar.

In a pan add ¼ cup of sugar and dissolve it with few drops of water and stir it until the caramel is formed.

Now add the remaining sugar and add few drops of water to dissolve the sugar and stir it constantly to form single thread consistency.

Add the extracted milk and mix well.

Add ghee little by little and keep stirring until the ghee oozes out.

Turn off the flame when the halwa is of thick enough to roll like a ball.

Add the roasted cashews and transfer the halwa to a ghee applied plate.