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TN Tirunelveli halwa

Aug-23-2018
Pinky Srini
600 minutes
Prep Time
120 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT TN Tirunelveli halwa RECIPE

Tirunelveli halwa is shiny brown jelly like fudge . traditionally made with samba wheat variety. This halwa is do famous that it turned to be a dessert symbol of Tamil Nadu .it has even got its places in tamil songs. And thirunelveli is the district where its been originated and still made.one cant return from that place without tasting it. And still the place buzzes all day to have hot halwa with mixture served in bananaleaf. Locally Its called IRUTTU KADAI HALWA (DARK SHOP HALWA) . making at home requires lot of courage after all i attempted it with our home grown wheat which is not samba wheat was a night mare to me. Since i badly craved for it... collected lot of details,advice and reference from different places and made it was so so good. Do not alter the measurements since it works like baking . :)

Recipe Tags

  • Veg
  • Hard
  • Diwali
  • Tamil Nadu
  • Simmering
  • Whisking
  • Dessert
  • Egg Free

Ingredients Serving: 5

  1. Samba wheat or normal whole wheat berries 1cup
  2. Sugar 2cup + 1cup
  3. Broken cashews 3tbsp(optional)
  4. Water 1litre
  5. Ghee 1cup

Instructions

  1. Soak wheat berries for overnight more than 7hours
  2. Grind the wheat berries with water and extract the milk
  3. U can add enough water to grind to extract thin milk by straining and grinding the fibre everytime
  4. Until the clear water starts to appear instead of wheat milk. U can stop extracting then
  5. Personally it took me 4times after that it starts like pale brown water instead of think milk look
  6. In a narrow vessel put the extracted milk and leave it for 4hours
  7. U can see there are two layers
  8. One bottom white color like thick syrup
  9. And other top layer like clear thin brown water
  10. Make sure u don't grind it took thick otherwise it will be hard to form two layers separately
  11. With each hour u can clearly see the white settlement and clear water separately
  12. Once it is done throw top water and reserve the white milk
  13. The top water is all the fermented and raw water make sure not to mix that with wheat milk
  14. Now add the given amount of water to the milk,mix and keep aside
  15. For the sugar part take 2cups in one broad heavy pan and the one cup sugar in another pan
  16. Heat them u can see the sugar with one cup getting dissolved soon and starts changing color
  17. Two cup sugar also does the same with little time lag because of more quantity
  18. Once the one cup sugar reaches dark amber color ( take care not to burn it ) switch off stove and add it to the two cup sugar syrup
  19. Mix well in medium flame and wait for half string consistency
  20. Now slowly add the wheat milk and keep mixing it
  21. May be thin at first once start cooking it changes like cooked corn syrup slurry (like Manchurian gravy) and changing in color like caramel
  22. Now start adding ghee little by littleand keep on mixing without taking your hands at all point
  23. There will be a point where the halwa starts to ooze ghee and getting stick to ladle
  24. Just after that cook for few mins not too long or the structure may change
  25. Put the fried cashews and mix
  26. Transfer to a wide box and let it set
  27. Serve with mixture (nankeen) and chai

Reviews (1)  

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Neema Bhardwaj
Aug-24-2018
Neema Bhardwaj   Aug-24-2018

Would love to try this.

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