Whole Wheat Milk Halwa

Wash and soak the wheat berries overnight(or 8 hrs). Drain the water, grind it with 12 cup water smoothly.

Filter it using a large metal strainer. Again grind the remain with another 12 cup water. Strain through a metal strainer.

Keep the collected milk from the ground wheat aside for 30 minutes undisturbed. Drain the excess water. Make sure to use correct sized vessel to ensure draining the excess water easily

In a heavy bottomed vessel, I used a nonstic pan, heat 1 tblsp of ghee and fry broken cashew nuts until golden brown and keep aside. Add 12 cup sugar and 1 tblsp of water to it.

Continue heating in medium flame, while you keep stirring. It will melt, get dry again and then later start changing colour. At this point you should put the flame to low. Make sure you stir all the time and not let the flame in high or not let the sugar get burnt. Otherwise the whole halwa may turn bitter.

When the sugar syrup turns golden in colour, this is perfect for this halwa. Add 1 cup water REALLY CAREFULLY AS IT WILL SPLUTTER. Stir well so that the caramelized sugar gets dissolved. Yes, it will solidify and float on the top when you pour water. So mix well to almost dissolve it.

Now add the remaining sugar and mix until it dissolves. Continue boiling until get one string consistency. . Be careful not to miss the consistency, make sure you do it in medium flame otherwise you will get burfi instead of halwa. Add the drained wheat milk.

Now start adding ghee little by little, say one tblsp at a time and mix until the ghee gets mixed with the halwa for every tblsp. It will absorb (incorporate the ghee) so add little by little as you mix and stir for a minute and repeat the process.

It may take a lot of time, so patience is the key. Never put the flame in high, do in medium flame always. Keep stirring,

Now add the cashew nuts and keep stirring until the whole halwa sticks to your laddle you are stirring and rotates freely. Do not switch off as soon as the halwa starts to leave the sides of pan

Spread it over a greased plate and let it cool down. Optionally you can cut it into pieces or spoon it as such to serving bowls.

garnish with almond flakes(optional