Clean and wash wheat and soak it for 24 hours. After 24 hours grind it to a fine paste in a blender or mixer. Sieve this through a fine muslin cloth. Wash the blender and add that the water too. Again sieve this mixture to remove any wheat pulp.
Leave this mix for about 2 hours. After 2 hours all the extra water will come up and the white thick milk from wheat will settle down. Remove this water carefully. Now when you measure you will find the milk is approximately around 100 ml.
To this 100 ml of wheat milk had 300 ml of water. Now add this mix in a heavy bottomed vessel and place it on a medium heat and stir constantly.
After 15 minutes add in 100 gram sugar, 25 ml coconut oil/olive oil and 100 ml ghee and heat it further till it starts to boil. Stir in between. Now in a pan caramelise 3 tbsp sugar till golden brown. Add this to boiling mix and stir well.
Add in remaining ghee spoon by spoon. Now you will see the halwa has started to float in ghee. Serve it piping hot or when its still warm.