Ingredients:
5 cups Whole Wheat Grains
15 cups of Sugar
3 - 3.5 cups Ghee
1.5 cups broken Cashew Nuts
10 - 12 Cardamoms
Recipe:
Wash the whole wheat grains properly in water and grind it into smooth paste by adding sufficient amount of water as shown in the picture below.
Add little amount of the ground batter to a cotton cloth/strainer as shown in the picture below.
Extract the wheat milk by adding the water little by little and mixing them well as shown in the picture below. Repeat this process for remaining batter. (For entire batter, around 10 ltrs of water is required.)
Discard the husk and keep the wheat milk aside for about 15-20 hrs. Discard the clear water collected at the top. Add the same amount of fresh water, mix them well and keep this aside. Next day repeat the process. Do this for next 2-3 days.
After this process of 3-4 days, discard the clear water, transfer the thick milk which is settled at the bottom to a heavy bottomed vessel.
Add around 3.5 ltrs of water, sugar and mix them well. The consistency of batter should be like that of milk as shown in the picture below.
Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom. Add mashed cardamom and mix well.
Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.
Once it is cooled to room temperature make them into slices and store them in an airtight container.
5 cups Whole Wheat Grains
15 cups of Sugar
3 - 3.5 cups Ghee
1.5 cups broken Cashew Nuts
10 - 12 Cardamoms
Recipe:
Wash the whole wheat grains properly in water and grind it into smooth paste by adding sufficient amount of water as shown in the picture below.
Add little amount of the ground batter to a cotton cloth/strainer as shown in the picture below.
Extract the wheat milk by adding the water little by little and mixing them well as shown in the picture below. Repeat this process for remaining batter. (For entire batter, around 10 ltrs of water is required.)
Discard the husk and keep the wheat milk aside for about 15-20 hrs. Discard the clear water collected at the top. Add the same amount of fresh water, mix them well and keep this aside. Next day repeat the process. Do this for next 2-3 days.
After this process of 3-4 days, discard the clear water, transfer the thick milk which is settled at the bottom to a heavy bottomed vessel.
Add around 3.5 ltrs of water, sugar and mix them well. The consistency of batter should be like that of milk as shown in the picture below.
Remove the cardamom seeds from cardamom, mash them and keep them aside. Keep the broken cashew nuts aside.
Heat the wheat milk, sugar mixture in a medium flame stirring it continuously for about 15-20 mins.
Add half of the ghee and mix them well. Keep stirring the mixture in medium flame for another 15-20 mins and add the remaining ghee and mix them well.
Stir the halwa continuously in medium flame until it thickens, add broken cashew nuts and mix them well.Add half of the ghee and mix them well. Keep stirring the mixture in medium flame for another 15-20 mins and add the remaining ghee and mix them well.
Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom. Add mashed cardamom and mix well.
Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.
Once it is cooled to room temperature make them into slices and store them in an airtight container.
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