wheat halwa recipe | tirunelveli halwa | godhumai halwa or godhi halwa with detailed photo and video recipe. a classic south indian sweet recipe prepared mainly with the wheat flour and sugar. the recipe has a strong resemblance to the north indian cuisine atte ka halwa but totally different from the way it is prepared. it is generally prepared during the festival season and for a celebration feast.
this is my 5th attempt to prepare wheat halwa and i wasn’t happy with either the texture or thickness of my previous attempts. to be honest it is not one of the easy recipes to be prepared as it requires a lot of patience and effort to prepare it. i had almost given up on this recipe, especially due to the physical strain involved in stirring and mixing. perhaps it must be ok while preparing in large quantity with proper tools in-store or feast preparation. but anyway i was happy with my 5th attempt result and hence sharing the same with a video. moreover, in this recipe, i have used wheat flour whereas traditionally it is prepared with whole wheat which is soaked and grounded.
furthermore, some important tips and recommendation while preparing the wheat halwa recipe or tirunelveli halwa. firstly, soak the wheat dough well in water for at least 3 hours or overnight to release wheat milk completely. also, make sure to keep stirring the mixture continuously, else there are chances for halwa to burn and taste bitter. lastly, add the food colour of your choice to make it more attractive, or pour caramelised sugar to get authentic tirunelveli halwa colour.
finally, i would like to highlight my other indian sweet recipes collection with this post of wheat halwa recipe. it includes recipes like corn flour halwa, badam halwa, bread halwa, rava kesari, sweet pongal, carrot halwa, suji ka halwa, dry fruits ladoo, maida barfi, kaju katli and sandesh recipe. in addition, do visit my other similar recipes collection like,
wheat halwa video recipe:
recipe card for tirunelveli halwa or godhi halwa:
wheat halwa recipe | tirunelveli halwa | godhumai halwa or godhi halwa
Ingredients
- 1 cup wheat flour / atta
- 5½ cup water
- 1½ cup sugar
- ½-¾ cup ghee / clarified butter
- 2 tbsp cashew / kaju, chopped
- pinch of orange food colour
- ¼ tsp cardamom / elachi powder
- 2 tbsp almonds / badam, chopped
Instructions
- firstly, take 1 cup wheat flour and knead to smooth and soft dough adding ½ cup water or as required.
- soak wheat dough in 5 cup water for 3 to 4 hours.
- squeeze the dough well and mix with water to get wheat milk.
- strain the wheat flour water to remove the wheat flour residue.
- further, transfer the wheat flour milk into large kadai.
- keep stirring for 10-15 minutes, till the milk turns porridge consistency.
- now add 1½ cup sugar and ¼ cup ghee. mix well making sure the sugar dissolves completely.
- after 15 minutes, ghee has been completely absorbed by the wheat mixture.
- add a tbsp of ghee and keep stirring on medium flame.
- repeat this for at least 5-6 times or till the mixture starts to release out ghee.
- once the ghee is released, add 2 tbsp chopped cashew and a pinch of orange food colour.
- mix well making sure everything is combined well.
- turn off the flame and add ¼ tsp cardamom powder. mix well.
- transfer to a tray and cut into square pieces.
- finally, serve wheat halwa / tirunelveli halwa / godhumai halwa or store in airtight container for a week.
how to make wheat halwa recipe with step by step photo:
- firstly, take 1 cup wheat flour and knead to smooth and soft dough adding ½ cup water or as required.
- soak wheat dough in 5 cup water for 3 to 4 hours.
- squeeze the dough well and mix with water to get wheat milk.
- strain the wheat flour water to remove the wheat flour residue.
- further, transfer the wheat flour milk into large kadai.
- keep stirring for 10-15 minutes, till the milk turns porridge consistency.
- now add 1½ cup sugar and ¼ cup ghee. mix well making sure the sugar dissolves completely.
- after 15 minutes, ghee has been completely absorbed by the wheat mixture.
- add a tbsp of ghee and keep stirring on medium flame.
- once the ghee absorbed keep adding a tbsp of more ghee every time and keep mixing.
- repeat this for at least 5-6 times or till the mixture starts to release out ghee.
- once the ghee is released, add 2 tbsp chopped cashew and a pinch of orange food colour.
- mix well making sure everything is combined well.
- keep stirring continuously and cook until the mixture thickens completely, and ghee separates from sides.
- turn off the flame and add ¼ tsp cardamom powder. mix well.
- transfer the prepared mixture into a greased plate lined with baking paper.
- set well forming a block.
- now top with few chopped almonds and press gently.
- allow to cool for 2 hours, or till it sets completely.
- now unmould and cut into square pieces.
- finally, serve wheat halwa / tirunelveli halwa / godhumai halwa or store in airtight container for a week.
notes:
- firstly, make sure to cook the halwa in low to medium flame, else the raw smell of wheat remains.
- also, keep stirring first 10 minutes, else there are chances for wheat flour milk to curdle.
- additionally, adjust the amount of ghee as required depending on the mixture.
- finally, wheat halwa / tirunelveli halwa / godhumai halwa can also be served immediately in a bowl, without cutting into pieces.