Wheat Halwa is a wonderful sweet and it is famous in southern region of Tamilnadu. Authentic and traditional Tirunelveli Halwa is very popular in Tamilnadu. Traditionally they use palm jaggery and sugar. If you use the Palm jaggery you will get dark brown color. Some of us also use food color. My friend is an expert in making this halwa. This is her signature dish. Instead of learning this dish from her, this time I decided to go to her home and shoot it. She made this melting halwa for my blog while I shot this video. I would like to dedicate this recipe for her. My hearty Thanks to her for spending her time to make this halwa and share the recipe for in the blog. Its little complex and time consuming, but worth making. I tasted a teaspoon of halwa and it melts in my mouth. Try this version of Wheat halwa and let me know your comments!
How to get perfect Godhumai Halwa?
- Right choice of Wheat is the first step in getting perfect Godhumai Halwa. We can use the whole wheat or we can use broken Samba Wheat. Both are good choices for making this halwa
- Choice of Sugar is the next step. We can use the regular white sugar. For authentic color and taste of Tirunelveli halwa, we can use a combination of sugar+palm sugar or jaggery+palm sugar
- Extraction of Wheat milk : We have to grind the soaked wheat atleast twice to get as much milk as possible
- Make sure to cook Wheat milk and sugar Mixture. Wheat milk needs to cook completely. Only then, it turns glossy and start to release the absorbed ghee. Do not take out the halwa before the wheat milk is cooked and the halwa turns glossy. It will taste like sugary glue. Keep cooking till the halwa becomes glossy and ghee starts to ooze out
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Recipe Card for Godhumai Halwa:
Godhumai Halwa | Samba Wheat Halwa | Diwali Sweets
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 500 gms
Calories: 530kcal
Godhumai Halwa (Samba Wheat Halwa) is a very popular halwa variety from Tirunelveli district. Milk from the soaked samba wheat is extracted and that wheat milk is concocted with sugar and ghee to get ghee-dripping, soft and yummy halwa!
Print Recipe
Ingredients
- 1 Cup Samba Wheat 1 Cup - 250ml. Generally whole wheat is used. In this recipe, I have used broken wheat
- 3 Cups Sugar If you need less sugar, you could add 2 ¾ Cup instead of full 3 cups. Also authentic Tirunelveli halwa uses 1.5 Cups Palm jaggery and 1.5 cups sugar
- 1½ Cups Ghee We may need like 1½ cups to 2 Cups depending upon how the halwa is absorbing the ghee
- ½ teaspoon Cardamom Powder
- 1 tablespoon Cashews
Instructions
Soaking Samba Wheat
- Soak the samba wheat in water for atleast 12 hours. We can soak in the night and leave it till morning. If you are using broken samba wheat, then you can soak the broken wheat for 3-4 hours
Extracting Wheat Milk
- Drain the water from soaked samba wheat and grind it in a mixer by adding 1 cup of water
- Squeeze and Strain the milk through the Sieve
- Again add 1 cup of water and grind the wheat husk in mixer and get the remaining milk from the wheat
- Strain the milk in a Sieve to extract all milk. Keep it aside for atleast 2 hours. The thick milk will settle in the bottom.
Cooking Wheat milk & Sugar
- Take the strained wheat milk in a pan. Add cardamom powder and sugar and stir well. Keep stirring till the mixture starts to thicken
- Keep stirring for atleast 45 minutes and in this period, we need to add the ghee ladle by ladle in regular intervals until the ghee is fully absorbed
- When the halwa comes to ball like consistency without sticking on the sides of the pan, we can switch off the flame and take the halwa in a bowl. The halwa mixture should turn glossy and transparent. We keep stirring till a point is reached when the ghee starts to oozes out of the halwa mixture. Immediately switch off the flame.
- If we like to make pieces, then we can grease a plate and add the halwa and allow it to cool off. Then we can cut it to diamond shaped pieces and serve them
- Mouth-Watering Godhumai Halwa ready! Serve hot and enjoy the rich taste of wheat halwa!
Video
Notes
- We need to use either whole wheat overnight or we can use broken samba wheat and soak for 3 hours atleast.
- I have used regular sugar, we can use 1.5 cups regular sugar and 0.5 cups palm sugar or jaggery+palm sugar
Nutritional Info
Nutrition Facts
Godhumai Halwa | Samba Wheat Halwa | Diwali Sweets
Amount Per Serving (100 g)
Calories 530
Calories from Fat 306
% Daily Value*
Fat 34g52%
Carbohydrates 53g18%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures
SOAKING SAMBA WHEAT AND EXTRACTING WHEAT MILK
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Soak the samba wheat in water for atleast 12 hours. We can soak in the night and leave it till morning. If you are using broken samba wheat, then you can soak the broken wheat for 3-4 hours. Drain the water from soaked samba wheat and grind it in a mixer by adding 1 cup of water
- Squeeze and Strain the milk through the Sieve. Again add 1 cup of water and grind the wheat husk in mixer and get the remaining milk from the wheat. Strain the milk in a Sieve to extract all milk. Keep it aside for atleast 2 hours. The thick milk will settle in the bottom.
COOKING WHEAT MILK & SUGAR
-
Take the strained wheat milk in a pan. Add cardamom powder and sugar and stir well. Keep stirring till the mixture starts to thicken
-
Keep stirring for atleast 45 minutes and in this period, we need to add the ghee ladle by ladle in regular intervals until the ghee is fully absorbed
-
When the halwa comes to ball like consistency without sticking on the sides of the pan, we can switch off the flame and take the halwa in a bowl. The halwa mixture should turn glossy and transparent. We keep stirring till a point is reached when the ghee starts to oozes out of the halwa mixture. Immediately switch off the flame. If we like to make pieces, then we can grease a plate and add the halwa and allow it to cool off. Then we can cut it to diamond shaped pieces and serve them
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Mouth-Watering Godhumai Halwa ready! Serve hot and enjoy the rich taste of wheat halwa!
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| Wheat Halwa | Godhumai Halwa Recipe |
