Name: Thirunelveli Halwa ( Using Wheat Flour) recipe by Karkuzhali Shanmugam at BetterButter
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Yield: 5
Ingredients: Wheat flour 1 cup; Ghee 1 cup; Sugar 2 1/4 cup; Water 5 1/2 cup; Cardamom powder 1 tsp; Cashew nuts 10 to 15

ABOUT Thirunelveli Halwa ( Using Wheat Flour) RECIPE

This halwa is very popular in Tamilnadu, and it is slightly different from the common wheat halwa in its colour and taste. For Thirunelveli style halwa there is no artificial color used. The colour for this halwa will comes from the caramelizing the sugar and this caramelized sugar will give the wonderful dark brown colour to this halwa. Generally, this halwa is prepared using whole samba wheat. Here I have used wheat flour instead of whole samba wheat.

Instructions

First knead the Flour as chapatti dough using 1/2 cup water. Soak that dough in remaining 5 cups of water for 3 to 4 hours.
Fry cashew nuts in 1 tbsp of ghee and set aside
After 3 hrs mix the dough well with hands to extract the milk. Filter the milk using a thin cloth or tea filter. Use the soaked water to extract the milk.
Take a heavy bottomed pan preferably non-stick and pour the extracted milk and allow it to boil.
After 15 to 20 min it will start to get thick. Add 2 cups sugar and stir continuously.
After around 30 minutes prepare caramelized sugar to give the color to our halwa.
In another dry kadai add the ¼ cup sugar and 2 tbsp ghee and keep in medium flame and stir. Sugar starts to melt and caramelize. Once you get thick brown colour add the caramelized syrup into the boiling wheat milk and mix well.
Take care while adding the caramelized syrup as it will spill.
Add the 1tbsp of melted ghee at a time and stir continuously. Now you can see the halwa gets its colour and it becomes little darker while getting thick consistency.
Add the fried cashews and cardamom powder in between and stir Heat should be of medium level all the time. In between add 1 tbsp ghee at regular intervals.
At one stage the halwa will start to ooze the ghee, and comes as single mass ie, it won’t stick to the pan and come together as a lump. It will be very shiny at this stage
Remove from heat and serve.

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