Wheat Halwa – also known by many names such as Thirunelveli Halwa (the South Indian town which is famous for this recipe) and Godhumai Halwa in the local language, is one of the standard and delicious dessert made for festivals and celebrations.

WHEAT HALWA – WHAT WE ARE MAKING

There are many varieties of wheat halwa but we are making the South Indian one!

Read more on what halwa is here (source: wiki)

The Wheat Halwa, as the name suggests, has wheat as the main ingredient and is made along with ghee and sugar in a specific and delicate way that results in this super sweet. The sweet can be topped with your choice of nuts but usually it is mixed with roasted cashews or almonds.

WHEAT HALWA – RECIPE HIGHLIGHTS

  • While the ingredients are less and simple, to get that right halwa consistency is not so simple. Lots of stirring in low heat is required. It is quite and effort! But the effort is worthwhile!
  • Lots of patience 🙂 is needed. You need to keep an eye on this always so that it doesn’t get burnt, or chewy or gets a bitter taste. Because these typically happen. Its not the time taken, but the constant stirring that is required is the effort!
  • More ghee and sugar, the better it is. There is no such thing is right quantity. The more ghee and sugar, the more taste it has!
  • It is best eaten when it is timidly hot, in a small banana leaf – the typical way it is had down south. The taste is heavenly!

HOW TO MAKE WHEAT HALWA – STEP BY STEP WITH IMAGES

 

INGREDIENTS – 1 Cup = 100 gm

  • 1 cup Wheat (not broken, full wheat)
  • 2 cups sugar
  • 1 cup Ghee
  • 10 pieces Cashew

Wheat Halwa - Ingredients

INSTRUCTIONS

 

STEP 1

Wash the wheat twice and soak it for at least 8 hours. This step is necessary to extract the wheat milk which is the main ingredient for this dish.

STEP 2

Move the soaked wheat to a mixer and grind it nicely to get wheat milk. You can use the water that was soaked along with the wheat to grind. Make sure not to add any extra water so you get a thick milk once ground.

Now filter this milk into a container. This forms the base ingredient for our wheat halwa recipe.

Wheat Halwa - Step 2-1

 

Wheat Halwa - Step 2-2

STEP 3

Take a thick pan, add sugar to it and start heating the pan with full flame. Once the sugar starts to melt and caramelize, put the flame to low.

Wheat Halwa - Step 3-1

Keep stirring until the sugar caramelizes completely and coats a dark brown color as shown.

Wheat Halwa - Step 3-2

Warning – make sure not to overheat during this process, else sugar gets burnt  with a smell and it reflects in the dish as well later. You also start getting the bitter taste due to this.

STEP 4

With the stove in low flame, add the wheat milk to this sugar pan and mix thoroughly.

Keep doing this until it is mixed thoroughly so that all moisture is absorbed.

Wheat Halwa - Step 4-1

Now switch the stove to medium flame and keep stirring for 3 minutes again and you will find the consistency coming into the dish.

Wheat Halwa - Step 4-2

STEP 5

Add 2 tbsp of ghee to the pan now and keep mixing.

Keep adding 1 tbsp of ghee every 5 minutes and keep stirring.

Wheat Halwa - Step 5-1

Do this for 20 minutes until you get the actual “halwa consistency”. By now your arms might start aching a bit. We did warn you above didn’t we? 🙂

But it is worth it friends. Stirring it constantly is what gives the consistency and texture. It will make the halwa soft and easy to eat. Else once the halwa cools down, it becomes chewy and difficult to eat!

Wheat Halwa - Step 5-2

STEP 6

As the last step, fry the cashews in a pan using ghee and mix them into halwa to complete the recipe and have a mouth watering halwa!

Wheat Halwa - Step 6

Wheat Halwa

Wheat Halwa | Thirunelveli Halwa

Course: Dessert
Cuisine: Indian
Keyword: Thirunelveli Halwa, Wheat Halwa, Wheat Halwa Recipe
Prep Time: 8 hours
Cook Time: 40 minutes
Total Time: 8 hours 40 minutes
Servings: 1 cup
Calories: 545 kcal
Author: Homemade Cuisines

Wheat Halwa or Thirunelveli Halwa recipe gives you the right steps along with images to make this dessert/sweet at home easily!

Print

Ingredients

  • 1 Cup Wheat (not broken, full wheat)
  • 2 Cups Sugar
  • 1 Cup Ghee
  • 10 Pieces Cashew

Instructions

  1. Wash the wheat twice and soak it for at least 8 hours. This step is necessary to extract the wheat milk which is the main ingredient for this dish.

  2. Move the soaked wheat to a mixer and grind it nicely to get wheat milk. You can use the water that was soaked along with the wheat to grind. Make sure not to add any extra water so you get a thick milk once ground.

    Now filter this milk into a container. This forms the base ingredient for our wheat halwa recipe.

  3. Take a thick pan, add sugar to it and start heating the pan with full flame. Once the sugar starts to melt and caramelize, put the flame to low.

    Keep stirring until the sugar caramelizes completely and coats a dark brown color as shown.

    Warning - make sure not to overheat during this process, else sugar gets burnt  with a smell and it reflects in the dish as well later. You also start getting the bitter taste due to this.

  4. With the stove in low flame, add the wheat milk to this sugar pan and mix thoroughly.

    Keep doing this until it is mixed thoroughly so that all moisture is absorbed.

    Now switch the stove to medium flame and keep stirring for 3 minutes again and you will find the consistency coming into the dish.

  5. Add 2 tbsp of ghee to the pan now and keep mixing.

    Keep adding 1 tbsp of ghee every 5 minutes and keep stirring.

    Do this for 20 minutes until you get the actual "halwa consistency". By now your arms might start aching a bit. We did warn you above didn't we? 🙂

    But it is worth it friends. Stirring it constantly is what gives the consistency and texture. It will make the halwa soft and easy to eat. Else once the halwa cools down, it becomes chewy and difficult to eat!

  6. As the last step, fry the cashews in a pan using ghee and mix them into halwa to complete the recipe and have a mouth watering halwa!

Recipe Notes

  • While the ingredients are less and simple, to get that right halwa consistency is not so simple. Lots of stirring in low heat is required. It is quite and effort! But the effort is worthwhile!
  • Lots of patience 🙂 is needed. You need to keep an eye on this always so that it doesn't get burnt, or chewy or gets a bitter taste. Because these typically happen. Its not the time taken, but the constant stirring that is required is the effort!
  • More ghee and sugar, the better it is. There is no such thing is right quantity. The more ghee and sugar, the more taste it has!
  • It is best eaten when it is timidly hot, in a small banana leaf - the typical way it is had down south. The taste is heavenly!
Nutrition Facts
Wheat Halwa | Thirunelveli Halwa
Amount Per Serving (150 g)
Calories 545 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 35mg 12%
Sodium 1mg 0%
Potassium 108mg 3%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 34g
Protein 3g 6%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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