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Tirunelveli Halwa is a popular, sought after and famous #IndianDessert. This #TirunelveliHalwa is made using whole wheat, ghee, and sugar, saffron. You can now make this #IruttuKadaiTirunelveliHalwa with Cookd’s simple recipe. Do try this recipe and share your feedback with us.

Tirunelveli Halwa Recipe:

Whole Wheat - 200 grams
Water - As Needed + 1 Litre
Sugar - 2 Cups
Ghee (melted) - 1 ¼ Cup
Cashew (Halves)(Fried) - For Garnish
For Caramel:

Sugar - ½ Cup

Cooking Instructions:

1. Wash the whole wheat and soak for 8 hours/overnight.

2. Add it to a mixer jar with plenty of water. Grind it. Use a fine strainer to strain the wheat milk.

3. Repeat the extraction process 2 or 3 more times until the extract isn’t white anymore.

4. Leave it out at room temperature for 3 hours.

5. The milk will separate and there will be a thin liquid floating on top. Using a ladle, gently remove most of this liquid without disturbing the bottom thick layer.

6. Add 1 litre of water to the remaining mixture and mix well.

7. Add this to a heavy-bottom pot. Cook on medium heat until it starts to thicken, around 15 minutes. Keep stirring it continuously, or there might be lumps.

8. Add the sugar. Stir and turn the flame to low, while we prepare the caramel.

9. To prepare the caramel, add the sugar to a small pan. On medium-low heat, allow the sugar to melt while stirring regularly. Keep cooking until it changes to a rich golden colour. Immediately transfer it to the wheat mixture. Take care not to overcook it as it can leave a very unpleasant bitter taste.

10. Mix the caramel and the wheat mixture together immediately. Continue cooking until the mixture turns thick, but falls off the ladle smoothly.

11. Add the ghee in 5 stages gradually. Add part of the ghee first and mix it until the ghee is completely absorbed.

12. Repeat the step with the next batch of ghee, until all the ghee is used up. Turn off the heat.

13. To check the consistency, allow some of the Halwa to cool down slightly. If you touch it using your hand, the Halwa should not stick. Serve it warm or at room temperature.


Cooking Tips:

1. Cashew is not added as part of the traditional recipe. However, it can be added at the last stage of cooking, optionally.

2. Take care while cooking the caramel. It can overcook and turn dark very quickly. This will make the entire dish taste bitter. Throw away this caramel and re-do it.

3. Be very careful while handling caramel. Never touch it using your bare hands, as it can reach very high temperatures.

4. Serve it on a piece of banana leaf for a traditional feel!

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