Guide to Prepare Wheat Halwa: Wheat halwa, often referred to as “Godhumai Halwa” in South India, is a delicious and beloved treat that is enjoyed by many. Ghee, sugar, and wheat flour are combined to make this delicious dessert. In addition to having a strong flavour, it has a distinct, pleasant texture. Making wheat halwa at home is a satisfying experience, whether you’re celebrating a special event or just in the mood for something sweet to indulge in. Why don’t you get it ready for this Diwali? We’ll walk you through the process of creating this delicious treat in this step-by-step tutorial.
- One cup floured wheat
- One cup of clarified butter, or ghee
- One cup of sugar
- Two cups of water
- A dash of powdered cardamom
- A small handful of chopped almonds and cashews
- An optional pinch of saffron strands
Guide to Prepare Wheat Halwa
First, preheat the wheat flour.
First, toast the wheat flour over medium-low heat in a pan or kadai with a thick bottom. To guarantee uniform roasting and keep the flour from burning, stir constantly. Toast the wheat flour until it takes on a golden brown hue and has a nutty scent. This could take fifteen to twenty minutes.
Get the Sugar Syrup Ready
In another pan, mix the water and sugar while the wheat flour roasts. To fully dissolve the sugar, bring the mixture to a boil while stirring from time to time. After the sugar has dissolved, lower the heat and simmer the mixture until the viscosity of the syrup is somewhat sticky. To improve the flavour, add a small sprinkle of cardamom powder now.
Mixing the Sugar Syrup and Roasted Flour
After the sugar syrup is ready and the wheat flour has been roasted, gently combine the two. The mixture may sputter, so proceed with caution. To ensure a smooth consistency and prevent lumps, stir often.
Stir the wheat and sugar mixture constantly as you gradually add the ghee. The halwa gains richness and a lovely scent from the ghee. Ghee is a necessary element in any Indian home, of course. Stir the mixture continuously until it begins to pull away from the pan’s sides.
Add the Flavourings and Nuts
Stir the chopped cashews and optional almonds into the halwa until they are uniformly distributed. You can optionally add edible camphor for a distinct scent and saffron threads for a vivid colour. Blend thoroughly.
Take the Last Bite
The halwa should be cooked until it has a thick, glossy consistency. We’re talking about the consistency (yummy), you know. It should have a texture that is slightly gelatinous and silky. Your wheat halwa is now prepared.
Serve it Warm
Using a spatula, transfer the heated wheat halwa to a plate or tray that has been buttered. Let it cool for several hours and then cut into the appropriate shapes. If desired, garnish with extra chopped nuts.
A labour of love, making wheat halwa at home yields a delicious, fragrant, and decadent dessert. If you follow these easy instructions, you will soon be enjoying the deep tastes of this classic dish. Homemade wheat halwa is sure to make an impression, whether it is shared with loved ones or savoured on its own.