Wheatish Delight | How to make Wheatish Delight

By Sudha Sridhar  |  12th Feb 2017  |  
4 from 1 review Rate It!
  • Wheatish Delight, How to make Wheatish Delight
Wheatish Delightby Sudha Sridhar
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About Wheatish Delight Recipe

A distant cousin of the famous Turkish Delight, Wheatish Delight is a nutritious variant with the same texture and also the goodness of wheat. This is my aunt's recipe and Diwali at her place is incomplete without this soft, comforting mithai.

Wheatish Delight is a popular aromatic and delicious dish. You can try making this amazing Wheatish Delight in your kitchen. This recipe requires 480 minutes for preparation and 75 minutes to cook. The Wheatish Delight by Sudha Sridhar has detailed steps with pictures so you can easily learn how to cook Wheatish Delight at home without any difficulty. Wheatish Delight is enjoyed by everyone and can be served on special occasions. The flavours of the Wheatish Delight would satiate your taste buds. You must try making Wheatish Delight this weekend. Share your Wheatish Delight cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sudha Sridhar for inputs. In case you have any queries for Wheatish Delight you can comment on the recipe page to connect with the Sudha Sridhar. You can also rate the Wheatish Delight and give feedback.

Wheatish Delight

Ingredients to make Wheatish Delight

  • wheat grains - 1 cup
  • sugar - 1 1/2 cup
  • water - 750 ml
  • clarified butter (Ghee) - 3/4 cup
  • cardamom (Elaichi) powder - 1 tsp
  • cashew - 2 tbsp (roughly chopped)
  • Yellow food colour - a pinch (optional)

How to make Wheatish Delight

  1. Wash the wheat grains thoroughly and soak them in enough water for about 6 hrs.
  2. Drain the water and grind the wheat in a blender.
  3. Add some water to the wheat pulp and sieve it through a soup strainer. Press the pulp to extract the milky white liquid.
  4. Repeat this process for a couple of more times till you extract most of the milky liquid from the wheat pulp.
  5. Let this liquid stand undisturbed for about 30 mins.
  6. In a heavy bottomed pan take the measured sugar and add just enough water to soak it.
  7. After 30 mins decant the clear liquid if any from the wheat pulp milk and keep it aside.
  8. Put the sugar on heat and let it boil for about 3-4 mins so that you get a syrupy consistency.
  9. In the meantime warm up the ghee.
  10. Grease a plate with ghee into which you will pour the finished sweet and also the underside of a small stainless steel bowl (katori)
  11. When the sugar gets to a syrupy consistency stir the wheat pulp milk and pour it into the sugar syrup.
  12. Now cook the sugar syrup and wheat pulp milk on a low flame stirring continuously till it starts to thicken.
  13. Add the yellow food colour and mix well.
  14. As the mixture starts to thicken, slowly add the warm ghee little by little while stirring the cooking mixture continuously.
  15. Once the mixture has thickened considerably add the cardamom powder.
  16. The mixture will keep thickening and slowly it will start to leave the sides of the pan.
  17. Once it starts to leave the sides of the pan and gets a ball like appearance transfer it to the greased plate and pat it with the greased bowl to get a uniformly thick sheet.
  18. Wait for a few minutes for it to cool down and then cut into diamond shaped pieces.
  19. Roughly chop cashew and garnish the diamond shaped pieces.
  20. Store in an airtight container and it will last for a week to 10 days.
  21. This is can made on festive occasions and can also be given to children in their school lunch box since they are no mess and instant energy boosters.

My Tip:

If you feel that the sugar syrup and wheat pulp milk is thickening very fast then add some of the decanted liquid so that it can cook properly. In order to make cardamom powder grind it with a tsp of sugar and it will get powdered very easily.

Reviews for Wheatish Delight (1)

Tripti Bhatia2 years ago

very yummy

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