Name: Thirunelvelli Halwa/ Wheat Halwa recipe by Saranya Manickam at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 5
Ingredients: Samba wheat - 200 gms; Sugar - 1 3/4 cup; Sugar - 4 tsp (for caramelizing); Ghee - 200 ml; Cashews - 10; Raisins - 10

Instructions

Wash and soak the wheat for 8 hours.
Grind soaked wheat with little water for few rounds
Strain the wheat milk alone and grind the residue once again and extract the milk. Finally, discard the residue.
let the milk stay undisturbed for 7 hours for fermentation. After 7 hours the thick milk will get settled at the bottom. Drain the water that collects on top and save the settled milk alone(as in picture)
In a non- stick pan add thick wheat milk, 3 cups of water and heat on low flame
In the mean time in a separate pan heat 1 tsp ghee, add cashews and raisins and fry till golden brown. Keep them aside till use.
Now you can see the wheat mixture starts thickening. Keep stirring continuously and add sugar slowly.
When sugar is added halwa again becomes liquidy so keep on stirring.
Keep on stirring for 5 more mins and halwa starts thickening again(ref the picture). Add ghee and keep mixing.
When halwa starts leaving ghee on sides of the pan, halwa turns glossy and transparent, add fried cashews and raisins. Halwa should not stick to ladle if so add more ghee. When you get the right consistency, remove from flame.
In a small pan heat 2 tsp ghee and add 4 tsp sugar, keep stirring until sugar dissolves and turns to dark brown.
When sugar is caramelized to dark brown, remove from flame and add it to hot halwa and mix well.
Enjoy hot, sweet, silky Thirunelvelli halwa.

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