Tiruelveli wheat/Godhumai Halwa | How to make Tiruelveli wheat/Godhumai Halwa

By Menaga Sathia  |  12th Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Tiruelveli wheat/Godhumai Halwa, How to make Tiruelveli wheat/Godhumai Halwa
Tiruelveli wheat/Godhumai Halwaby Menaga Sathia
  • Prep Time

    0

    mins
  • Cook Time

    50

    mins
  • Serves

    4

    People

175

2

About Tiruelveli wheat/Godhumai Halwa Recipe

Wheat halwa is famous in Tirunelveli. Specially Iruttu kadai halwa is famous in Tirunelveli.

Tiruelveli wheat/Godhumai Halwa

Ingredients to make Tiruelveli wheat/Godhumai Halwa

  • Whole wheat (Used Samba wheat) - 1 cup
  • sugar - 3 cups
  • ghee - 2 cups

How to make Tiruelveli wheat/Godhumai Halwa

  1. Soak the wheat overnight or at least 8 hours.
  2. Drain the soaked water and grind it with 1 cup water smoothly. Filter it in a metal strainer.
  3. Again grind it with another 1 cup of water and extract the milk.
  4. Collect the milk in a large bowl, keep it aside for 3 hours and then drain the excess water from it.
  5. In a heavy non stick pan, add 1 cup sugar + 2 tbsp water to it. Heating it in a medium flame, sugar starts to melt, dry and again it melts to change the colour. In this stage you put the flame on very low.
  6. Be careful the sugar doesn't get burnt otherwise the halwa will be bitter in taste. The sugar syrup changes to a golden colour, add 2 cups water. Stir well until the caramelized sugar gets dissolved.
  7. Add remaining sugar and mix it until it dissolves. Boil it until it reaches 1 string consistency.
  8. That means if you touch the sugar syrup between your thumb and forefinger it should form 1 string, without breaking.
  9. Immediately pour the wheat milk and mix it well without any lumps. Keep mixing and mixing as this is the important part for the halwa.
  10. Now add the ghee slowly and mix it well. Here the patience is very important. At one stage ghee will not be absorbed any more.
  11. Keep stirring until the halwa sticks to your ladle and whole halwa will start to change the colour.
  12. Spread it in a greased plate, let it cool down and serve.

My Tip:

Samba wheat is best for this halwa. If you reduce the sugar quantity you won't get the authentic taste and glossy texture. Caramelizing the sugar is for getting the authentic colour.

Reviews for Tiruelveli wheat/Godhumai Halwa (2)

Sheeni Singh3 years ago

Wow a diff version to try!
Reply

Shyamala Iyer3 years ago

Reply