Halwa

Ingredients

Soak wheat overnight

Grind the soaked wheat in a wet grinder.

Squeeze the ground mixture with a filter or a muslin cloth to extract first wheat milk.

Allow the first milk (filtrate) to settle so that excess water will separate.

Grind the residue to extract second milk in the same way as the first.

In a heavy bottomed pan add second wheat milk, sugar and the excess water in first milk and cook in low flame.

When it thickens, add remaining thick content of first milk and keep in medium flame with constant stirring till ghee separates.

Finally add raw cashews and transfer it to a serving bowl.

Adding ghee little by little throughout the process makes Halwa taste great.