Hi friends!!!!!!!!!!!!!!!!!!!!
Godhumai/Wheat Halwa is my favourite sweet.My first likes always goes to gulab jamun and my second like goes to wheat halwa.I first tasted wheat halwa in my relative's wedding.I went and asked the cook inside and they gave me this recipe.They actually take godhumai milk from raw wheat or godhumai but since it is a very tiring process, and to make at home, i tried with readymade wheat.But really it takes a lot of time and effort to make this halwa in marriages. I was astonished the way the cooks were doing this halwa in large quantity because doing it in a smaller quantity took me much efforts.Really we should respect their hardwork at any time and anywhere. Ok let's see how this halwa is made.
Ingredients:
1.)Wheat - 6 Cups(medium coffee tumbler size)
Note: I used wheat which i got from north side from one of my friend.So generally when you do
poori or chappathi in this wheat, it comes damn soft.So i thought i should try this halwa in
this wheat. And when you make karacha dosai in this wheat, it colour comes little brownier
and turns very crispy.So if you have wheat from north side, do try all the best dishes in wheat.
2.)Sugar -As required.
3.)Cashew Nuts - As required.
4.)Water - As required.
5.)Ghee -As required.
Method:
1.)First, make a dough like you make for chappathi.Please do not add oil or salt .
2.)The dough should be very soft.
3.)No lumps should be there.
4.)After making this dough, take a non stick vessel or a vessel where there is not even a drop of
water.I used only non stick vessel.
5.)Make big size balls(ball where two chappathis can be made) and arrange them in the vessel
where it should not stick to each other.
6.)Keep this dough balls in the vessel and pour enough water till the dough is 90% immersed.
7.)Close the vessel so that extra moisture does not form in the vessel.
8.)After 4 hours, squeeze all the balls into one and mix well with your hands.
9.)Now the wheat will mix well with the water.
10.)Now strain the batter like thing and you will get the wheat milk.(exactly like filtering a tea).
11.)After taking the whole milk, take one spoon(normal big size spoon) of our normal milk(Aavin or what milk you use daily or if you get pure Cow's milk(pasumpal)it is highly recommended)and mix with this wheat milk.
12.)Now heat a pan and add ghee and fry the cashew nuts till golden brown and keep aside.
13.)In the same pan, pour this wheat milk and stir continously. Lumps should not be formed.Now
add sugar as required as per your taste buds.
14.)Stir continously so that the milk gets thicker.
15.)You have stir till you get nice thick consistency.
16.)You can turn off when you get halwa consistency and you can insert a knife and check whether
it has blended well and cooked.
17.)Garnish with the fried cashew nuts.
18.)Wheat halwa is ready.
Extra Tips:
1.) I have not added colour(Saffron or Kesari Powder)but you can add colour to get the exact one.
2.)Even if you get lumps in the first ten mins , do not worry because if you stir well in the next few mins the lumps will go off.
Bon appetit!!!!!!!!!!!!!!!!
Ishwarya Balaji
Godhumai/Wheat Halwa is my favourite sweet.My first likes always goes to gulab jamun and my second like goes to wheat halwa.I first tasted wheat halwa in my relative's wedding.I went and asked the cook inside and they gave me this recipe.They actually take godhumai milk from raw wheat or godhumai but since it is a very tiring process, and to make at home, i tried with readymade wheat.But really it takes a lot of time and effort to make this halwa in marriages. I was astonished the way the cooks were doing this halwa in large quantity because doing it in a smaller quantity took me much efforts.Really we should respect their hardwork at any time and anywhere. Ok let's see how this halwa is made.
Ingredients:
1.)Wheat - 6 Cups(medium coffee tumbler size)
Note: I used wheat which i got from north side from one of my friend.So generally when you do
poori or chappathi in this wheat, it comes damn soft.So i thought i should try this halwa in
this wheat. And when you make karacha dosai in this wheat, it colour comes little brownier
and turns very crispy.So if you have wheat from north side, do try all the best dishes in wheat.
2.)Sugar -As required.
3.)Cashew Nuts - As required.
4.)Water - As required.
5.)Ghee -As required.
Method:
1.)First, make a dough like you make for chappathi.Please do not add oil or salt .
2.)The dough should be very soft.
3.)No lumps should be there.
4.)After making this dough, take a non stick vessel or a vessel where there is not even a drop of
water.I used only non stick vessel.
5.)Make big size balls(ball where two chappathis can be made) and arrange them in the vessel
where it should not stick to each other.
6.)Keep this dough balls in the vessel and pour enough water till the dough is 90% immersed.
7.)Close the vessel so that extra moisture does not form in the vessel.
8.)After 4 hours, squeeze all the balls into one and mix well with your hands.
9.)Now the wheat will mix well with the water.
10.)Now strain the batter like thing and you will get the wheat milk.(exactly like filtering a tea).
11.)After taking the whole milk, take one spoon(normal big size spoon) of our normal milk(Aavin or what milk you use daily or if you get pure Cow's milk(pasumpal)it is highly recommended)and mix with this wheat milk.
12.)Now heat a pan and add ghee and fry the cashew nuts till golden brown and keep aside.
13.)In the same pan, pour this wheat milk and stir continously. Lumps should not be formed.Now
add sugar as required as per your taste buds.
14.)Stir continously so that the milk gets thicker.
15.)You have stir till you get nice thick consistency.
16.)You can turn off when you get halwa consistency and you can insert a knife and check whether
it has blended well and cooked.
17.)Garnish with the fried cashew nuts.
18.)Wheat halwa is ready.
Extra Tips:
1.) I have not added colour(Saffron or Kesari Powder)but you can add colour to get the exact one.
2.)Even if you get lumps in the first ten mins , do not worry because if you stir well in the next few mins the lumps will go off.
Bon appetit!!!!!!!!!!!!!!!!
Ishwarya Balaji
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