Basically the halwa has 3 main ingredients, wheat, sugar and ghee garnished with almonds, cashews. The ratio of wheat: sugar : ghee can be taken as 1 cup (level):3 cups (heaped): 1& ½ cups (changed as per wheat used or sweetness preferred).
After going through the recipes, I selected soumya’s wheat halwa recipe. I like the fact that she used ground cardamom instead of cardamom powder and the final halwa was not in pieces. I also used a handful of raisins with almonds and cashews and the whole halwa just disappeared within a few minutes.
- Wheat berries: 2 cups (200 gms)
- Sugar: 4- 5 cups (500 gms)
- Ghee: 2& ½ cups (300gms)
- Water: 4 cups (To grind and extract wheat milk)
- Water: 4-5 cups (for sugar syrup)
- Green cardamom, crushed and grounded: 2 tsp
- Edible food colour, a pinch: yellow (you can use red, orange food colour also)
- Raisins: ½ cup
- Almonds and Cashews, chopped- ½ cup
- Wash the wheat grain thoroughly to get rid of the dirt. Soak the wheat grains for 36-48 hours. Drain water and grind the soaked grains with a cup of water in a blender.
- Put the blended wheat grains on a sieve, squeeze with hand and filer out the milk in a container. Repeat the extraction process thrice by blending the wheat grains by adding more water. Discard the ground berries (it will form a brown mass) after extracting the milk.
- Leave the milk to stand for another 24 hours. The thicker portion of the milk will settle down. Discard the thin liquid on the top of the wheat milk.
- Lightly sauté the raisins and chopped nuts and keep aside.
- Prepare the sugar syrup by mixing sugar and water in a heavy bottomed pan. Keep stirring in medium flame until the sugar is dissolved and a thick and sticky syrup (one string consistency) is obtained (this will take around 15-20 mins).(To check consistency, touch the sugar syrup between your thumb and index finger. If a thread is formed while moving out the fingers, the syrup it's ready, but take care as the syrup will be hot)
- Remove the scum (impurities) which accumulates on the syrup, add the wheat milk and stir to avoid lumps as the halwa will start to thicken.
- Add the crushed cardamom powder, food colour and sauted raisins and nuts (keep a little aside for garnishing).
- Add a cup of hot water to the halwa to delay the thickening process and enable more cooking. Keep stirring until the raw smell of the wheat milk goes off completely.
- Melt ghee and gradually add the ghee to the halwa. Keep stirring the halwa on low flame for around 45-50 mins until all the ghee is absorbed and the halwa do not stick to the pan.
- Cool the halwa a little and transfer to a serving bowl. Sprinkle a little crushed cardamom powder and garnish with cashews and almonds. Serve hot and cold.