Wheat milk halwa

• Servings: 6-8
• Soaking time: Overnight.
• Grinding time: 7 minutes.
• Resting time: 30 minutes
• Making Jaggery syrup: 6-7 minutes.
• Frying time: 2 minutes.
• Cooking time: 35 minutes.
• Total time: 51 minutes.

Let’s celebrate “Raksha Bandhan” the festival of love between brother and sister coming next week; offering sweets are the essential part of “Raksha Bandhan” celebration due to Covid -19. It is not safe to bring sweets from confectionery’s shop; better to cook some special to sweeten your brother’s mouth on the occasion.

The special “Wheat Milk Halwa” cooking is little tiresome job; but it is so delicious, pleasingly rich in flavor, delicate aroma… a blend of jaggery (gur) and ghee (clarified butter) makes it awesome in taste, that worth to efforts.

Khao, Khilao and strengthen relation…..

Recipe of wheat milk Halwa is here:

Happy Raksha Bandhan in advance!!!

Ingredients:

• Wheat: one cup
• Jaggery/sugar: one and half cup
• Ghee: one cup
• Cashew nut: 10-15 no.
• Green cardamom powder: one teaspoon

Preparation:

1. Soak wheat overnight about 10-12 hours.
2. Take wheat into grinding jar, add 1 cup of water; grind well as chutney, strain the pulp with fine strainer. Keep the liquid (wheat milk) aside.
3. Put back the pulp into grinding jar; add again half cup of water, grind again and strain again, now, wheat milk is ready, keep this wheat milk aside for 20-30 minutes.
4. The thick milk will be settled at the bottom; carefully, pour out the watery liquid and keep thick milk for use.

Method:

1. Take a fry pan, pour ghee and fry cashew nut on low flame for couple of minutes or until they turn into golden brown in colour. Keep aside.
2. Take another pan, add Jaggery with half cup of water; stir continuously on the lower flame, make Jaggery syrup, allow to boil Jaggery syrup till get thread.
3. Thread is coming it means this is the right consistency to add wheat milk; stir continuously on lower flame, Keep stirring till it starts to become thick (we need to add ghee spoon by spoon in regular intervals).
4. Keep stirring and adding ghee spoon by spoon on low flame about half an hour; add cashew nut and green cardamom powder  stir  it.
5. Halwa absorbs all the ghee and mixture starts bubbling, it means halwa is ready; put off the flame.
6. Hot halwa is ready to be served.

Note:

1. Always stir continuously on low flame.
2. This dish must be prepared on low flame only.
3. This can be used for 2-3 days at room temperature.

   

   

   

   

   

   

   

   

   

   

   

   

   

Wheat milk halwa by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.