Tirunelveli Halwa Recipe
Tirunelveli Halwa Recipe- Hailing from Tirunelveli this Tirunelveli halwa recipe is so close to my heart. It is a signature dish from the land. You can find a version of this as whole wheat beetroot halwa The taste, colour, flavour of the authentic recipe is something which will linger your tongues forever even if you taste it just once. I have been wanting to try a version without white sugar but with no compromise in taste, colour and flavour.
Tirunelveli Halwa Recipe
After several permutations and combinations, trials & errors I ended up with this trial and I never believed I would end up in receiving comments from mom and my best half said: “It is a perfect replica of Tirunelveli Halwa which we get from the authentic shops”. That moment was like a huge reward for all the three hours of tiring arm workout made. Trust me you won’t regret trying this. Amazingly Finger Licking Goodness with added healthy quotient 🙂 Do you find a lot of Maths? I penned it as I watched Sakuthala Devi Movie. A secret. I love Maths 🙂
Tirunelveli Halwa Recipe
Yields one cup.
Please stick to the measurements. You should cook this in medium flame to low flame only. Rest important tips in P.S section
Ingredients:
- Broken Wheat -1/2 cup
- Ghee-1/2 cup
- Palm Sugar-1 cup
- Cashews-10
Procedure:
1. Wash the broken wheat well. Soak the broken wheat for 8 hours.
2. The broken wheat would have turned smooth by now and you can smash with your hands. You will find a milky liquid coming out
3. If you aren’t able to smash it with your hands use a mixer. Use only a cup of water for this.
4. Let the extracted milk rest.
5. Now add a cup of water in a thick bottomed pan.
6.When it begins to boil add the palm sugar and stir.
7. Switch it off when the palm sugar dissolves.
8. Now filter it and keep it.
9. Clean the vessel and add two spoons of ghee to it.
10. Now add the milk we have extracted and start stirring.
11. Stir it occasionally.
Caramelisation
12. In a small pan heat the 1/4 th of dissolved palm sugar and caramelise it. i.e. heat it till it bubbles out and becomes dark brown colour.
13. Add this caramelised sugar to the milk we are stirring. Add ghee whenever you find it hard to stir.
14. You will see the mixture getting thickened as you stir. Now add remaining 1/2 of the solution. Reserve the 1/4 th of the solution.
15. Keep stirring well by adding a spoon of ghee then and there.
16. When it gets completely thickened (before ghee oozes out) add the last 1/4 th of palm sugar caramelised.
17. Stir well and the halwa is ready when it starts pushing out the ghee.
18. At this stage switch of the gas, add the ghee roasted cashews and serve it hot.
P.S:
The colour and taste will depend on the palm sugar used.
Store in the container after it completely cools down
You will have the palm sugar flavour but it didn’t make a difference because of caramelisation.
Ensure to start this when you are totally patient and can handle stirring for 2 hours minimum.
You can notice the colour change during the last stages after adding the last 1/4 th caramelised palm sugar
You can use samba godhumai/whole wheat too, The milk will be thicker. So add half a cup of water more.
The more water you add the lengthier your process would turn out to be.
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