Wheat Halwa | How to make Wheat Halwa

By Shyamala Kumar  |  14th Nov 2015  |  
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  • Wheat Halwa, How to make Wheat Halwa
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About Wheat Halwa Recipe

There are many methods of preparing this popular Indian sweet, but the authentic and traditional way is by grinding the wheat grains and extracting the wheat milk to make this halwa. Though it is time consuming, it's worth the effort as the outcome is a non-gluey, delectable sweet that melts in the mouth! This recipe credit goes to my grandma.

Wheat Halwa is an authentic dish which is perfect to serve on all occasions. The Wheat Halwa is delicious and has an amazing aroma. Wheat Halwa by Shyamala Kumar will help you to prepare the perfect Wheat Halwa in your kitchen at home. Wheat Halwa needs few minutes for the preparation and 90 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Wheat Halwa. This makes it easy to learn how to make the delicious Wheat Halwa. In case you have any questions on how to make the Wheat Halwa you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shyamala Kumar. Wheat Halwa will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Wheat Halwa

Ingredients to make Wheat Halwa

  • wheat Grains – 250 gms
  • sugar – 2 and 1\2 cup (500 gms)
  • ghee – 1 cup + 1\4 cup (300 ml)
  • elaichi Powder – 1\2 tsp
  • cashews – a handful broken into pieces
  • Food Colour – 3 or 4 drops (tomato red\orange\dark yellow)
  • Liquid Glucose – 1\2 tbsp (optional)

How to make Wheat Halwa

  1. Soak the wheat grains in water for 10-12 hours.Grind it into a fine paste with enough water. Using a soup strainer or muslin cloth, strain and extract the milk, the first milk will be thick and white in colour.
  2. Grind the leftover wheat husk\residue again and strain the milk. If you notice some more gluten content present in the husk, grind it for the third time and extract the milk. Discard the husk\residue or use it as a manure to plants.
  3. To ferment the wheat milk, combine the first, second, third milk and keep it covered for 10 -12 hours. We can observe that the thick white milk got settled at the bottom and the clear pale coloured water collected on top. Discard the water.
  4. Add 6 cups of fresh water to the thick white milk. Mix it well. (This step of diluting the wheat milk is very important because the gluten content in the wheat milk has to be cooked properly when making halwa, or it will be gluey.)
  5. Add 3-4 drops of food colour to the milk and mix well. Roast a handful of cashews in little bit of ghee and set aside.
  6. In a thick bottomed kadai, add sugar and a cup of water and boil on high flame. When the sugar gets dissolved, add a spoon of milk to the syrup. The dirt\scum gets collected at the sides. Remove the dirt using a spoon.
  7. Boil the syrup until it reaches a single thread consistency. Keep the flame low and add the diluted wheat milk and mix well. Once it gets combined with the syrup, increase the heat to medium – high and keep stirring continuously.
  8. The halwa thickens and looks transparent. If we lift it using a spatula while stirring, it looks like a transparent glass sheet. At this stage, start adding the melted ghee 2 tbsp at a time. Continue stirring.
  9. Each time you add ghee, the halwa absorbs it faster. Keep adding the melted ghee gradually, then add the elaichi powder and roasted cashew nuts. Keep stirring.
  10. Dip a stainless steel spoon into a bowl of lukewarm water and take 1\2 tbsp amount of liquid glucose and add it to the halwa. Mix it well. (Adding of liquid glucose is completely optional.)
  11. At this point we could see that the halwa gets collected, gathers into a ball and starts oozing out ghee. Switch off the flame and transfer it into a greased plate or tray. Level it using the back side of a flat bottomed cup.
  12. Let it cool and cut it into pieces to serve. You can also store it in a clean container.

My Tip:

Liquid glucose prevents the sugar content in the halwa from crystallizing, thus the halwa looks smooth without any white grains\crystals in it. This halwa stays good for 10-12 days at room temperature.

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