Tirunelveli Halwa Recipe / Godhumai Halwa Recipe with step by step pictures and some short videos , I am sharing the world-famous Iruttukadai Halwa, located in Tirunelveli, the Southernmost part of Tamilnadu. The recipe starts from soaking the wheat flour,extracting wheat milk, fermenting, caramelizing the sugar which is the main! main! stage which lends the dark colour and the original taste to the halwa. Finally, sugar syrup and wheat milk are stirred continuously to get silky, melt in mouth halwa and I can bet it’s worth all your effort when you taste the halwa, hmmm! heavenly.
Usually this Halwa is made by soaking Broken Samba Wheat fofor 8-10 hours .Soak samba wheat (I used broken samba wheat) in water for 8 hours or overnight. Then rinse it well, drain the water and transfer it to a mixer. Grind it in batches, to a smooth paste by adding little water an and then extract the milk.
Today I used wheat flour to make this Halwa easily. Tirunelveli Halwa
1.Wheat flour-1 cup
Add enough water to make a soft dough.
2.Water-6 cups
Place this dough in a big vessel.Add in the water and let it soak for 6-8 hours.
After 6 hours the dough will be very soft and just dissolve it with your hand.Sieve this using a fine mesh,to get the wheat milk .Discard the wheat waste/pulp.
Cover the milk and allow it to ferment for 10-12 hours or overnight.Once this ferments, the wheat milk will settle down and clear water will float on top.Carefully remove the clear water from the mixture.
Measure the milk using a cup.I got 2 cups of milk from this.Add 1 cup water to this to make it 3 cups of milk in total .
3. Sugar-2 1/2 cups
Ghee-1/2-3/4 cup
Hot water-2 cups
Salt-a pinch
Caramelize 1/2 cup sugar in a heavy bottom pan in high heat.Once it starts to brown reduce the heat to low and continue to cook until golden brown.Add in the hot water and the remaining sugar and continue to cook until the syrup thickens a bit.Remove.
Meanwhile heat the wheat milk in a wide nonstick pan and continuously stir it so that it doesn’t form any lumps,adjusting the heat in between.
Once this mixture thickens a bit,add in the sugar syrup and a pinch of salt and continue to cook until the mixture thickens.Now add the ghee a tbsp at a time,and continue to cook until the ghee is absorbed completely, before adding the next tbsp of ghee.
4.Cashews -12-15
Meanwhile heat a tbsp of ghee in a pan and fry the cashews till golden.Add this into the Halwa mixture and continue to cook.Once the mixture thickens you can see the mixture releasing ghee and just moves around easily.At this stage, the Halwa is ready and u can off the stove.Transfer this to a glass dish and let it cool off for 4-5 hours.
Usually Tirunelveli Halwa is so soft and melts in mouth and very rich with all the ghee that goes into its making.
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