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The chosen dish for this month's Indian Cooking Challenge is Wheat Halwa/Tirunelveli Halwa. This is my first month of participation and I am truly excited about the challenge. ICC is all about traditional cooking and trying out Indian cultural recipes. In this fast moving world, we all have traditional cooking mostly only in our memories. Every month a traditional recipe from different regions of India is chosen and we, the ICC participants try to recreate the recipe. I joined ICC with an interest of learning the traditional recipes. This month's recipe is Wheat Halwa / Godhumai Halwa / Tirunelveli Halwa. I have watched grandma make this tasty halwa at home but never really cared to learn the proportions, except of course help her stirring. When Srivalli announced the challenge, she gave a option of 3 recipes to choose from for wheat halwa. I chose Lathaji's recipe. I was really happy to start the ICC journey with a favorite sweet and tried to get step-by-step pictures. And, oh was I overly enjoyed and in high spirits when I made this halwa and we purely enjoyed it.
I had a tough time hunting for whole wheat berries in Indian stores and local groceries but managed to find it in Whole Foods Market.
Ingredients:
Using standard US measurement cups
Soaking time: 8 hrs;
Pre-preparation (grinding): 45 mins;
Milk setting time: 2 hrs;
Stirring time: 1 hr;
Setting and cooling time: 30 mins;
Wheat berries - 3/4 cup + 1 tbsp
Sugar - 2 cups
Ghee - 1 cup
Water - 1/2 cup
Cardamom powder - 1/2 tsp
Orange Food Color - a pinch
Cashewnuts - broken - 1 tbsp - if using
You also need:
A heavy bottomed vessel
A ladle with a rounded handle, easy to hold and stir
A lot of patience and perseverance.. :)
Method:
Extracting the Wheat milk:
Soak the wheat berries in water for 8 to 10 hours. I soaked it overnight. Grind the berries in a wet grinder or a mixie with 1 cup of water. After 10 mins, take the ground wheat and filter the milk using a sieve. This is first milk. Keep aside undisturbed. Return the fibrous wheat to the grinder and add 1/2 cup of water. After 10 mins, repeat the filtering process and keep this second milk in a separate bowl. Repeat the process again for third milk and then discard the wheat fiber.
Set this 3 bowls with milk undisturbed, covered in a draft free place. After 2 hours, the thick milk would have settled in the bottom. Carefully scoop out all the water on the top of the three bowls (second image below) and discard the water. Mix milk in all the three bowls.
Getting prepared for the Halwa stirring:
Before you start with the stirring process make sure that you have the ingredients handy and set on easy reach. I made sure I have laid out the food color, cardamom and greased the plate with ghee (for setting and making pieces). A backup person to help stirring is appreciated. DH was of great help in stirring and taking step-wise pictures.
Shall we start:
In a heavy bottomed vessel (I used a pressure cooker), mix sugar with water and heat on med-high flame until it boils. Now add food color and reduce the heat to medium. Keep stirring and check every minute for the consistency of the syrup. Touch the syrup with your index finger (Caution it would be hot) and press with thumb. It should be sticky and when released, there should be a thick string between the fingers. Achieving the string consistency of the sugar syrup would take about 10 - 15 mins from start to finish.
When this consistency is reached, reduce heat to medium-low, add the wheat milk and keep stirring continuously. Do not dare to stop stirring as the milk will tend to settle at the bottom. Stir continuously until it thickens slightly. Add the cardamom powder and 1 tbsp of ghee. Keep stirring continuously with the long spoon adding ghee in tbsp measurements in equal intervals of time. I used up about little less than a cup of ghee. After stirring for about 20 - 30 minutes, you would see that the halwa becomes glossy, comes together and it no longer sticks to the bottom. This indicates that it is done (as in the fourth pic below).
Set and Cut:
Transfer the halwa to the greased plate and allow it to cool and set for about 30 minutes to an hour. Cut into desired shapes and serve garnished with your favorite nuts. This recipe yielded me 14 pieces of 2" squares.
Enjoy your favorite sweet - homemade - just like grandma's preparation!!
I had a tough time hunting for whole wheat berries in Indian stores and local groceries but managed to find it in Whole Foods Market.
Using standard US measurement cups
Soaking time: 8 hrs;
Pre-preparation (grinding): 45 mins;
Milk setting time: 2 hrs;
Stirring time: 1 hr;
Setting and cooling time: 30 mins;
Wheat berries - 3/4 cup + 1 tbsp
Sugar - 2 cups
Ghee - 1 cup
Water - 1/2 cup
Cardamom powder - 1/2 tsp
Orange Food Color - a pinch
Cashewnuts - broken - 1 tbsp - if using
You also need:
A heavy bottomed vessel
A ladle with a rounded handle, easy to hold and stir
A lot of patience and perseverance.. :)
Extracting the Wheat milk:
Soak the wheat berries in water for 8 to 10 hours. I soaked it overnight. Grind the berries in a wet grinder or a mixie with 1 cup of water. After 10 mins, take the ground wheat and filter the milk using a sieve. This is first milk. Keep aside undisturbed. Return the fibrous wheat to the grinder and add 1/2 cup of water. After 10 mins, repeat the filtering process and keep this second milk in a separate bowl. Repeat the process again for third milk and then discard the wheat fiber.
Before you start with the stirring process make sure that you have the ingredients handy and set on easy reach. I made sure I have laid out the food color, cardamom and greased the plate with ghee (for setting and making pieces). A backup person to help stirring is appreciated. DH was of great help in stirring and taking step-wise pictures.
Shall we start:
In a heavy bottomed vessel (I used a pressure cooker), mix sugar with water and heat on med-high flame until it boils. Now add food color and reduce the heat to medium. Keep stirring and check every minute for the consistency of the syrup. Touch the syrup with your index finger (Caution it would be hot) and press with thumb. It should be sticky and when released, there should be a thick string between the fingers. Achieving the string consistency of the sugar syrup would take about 10 - 15 mins from start to finish.
When this consistency is reached, reduce heat to medium-low, add the wheat milk and keep stirring continuously. Do not dare to stop stirring as the milk will tend to settle at the bottom. Stir continuously until it thickens slightly. Add the cardamom powder and 1 tbsp of ghee. Keep stirring continuously with the long spoon adding ghee in tbsp measurements in equal intervals of time. I used up about little less than a cup of ghee. After stirring for about 20 - 30 minutes, you would see that the halwa becomes glossy, comes together and it no longer sticks to the bottom. This indicates that it is done (as in the fourth pic below).
Transfer the halwa to the greased plate and allow it to cool and set for about 30 minutes to an hour. Cut into desired shapes and serve garnished with your favorite nuts. This recipe yielded me 14 pieces of 2" squares.
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