November 6, 2020
: 1/4-1/2 kg
: 2 hr
: 1 hr
: 3 hr


  • 1 cup - 250ml
  • Wheat flour - 1 cup
  • Water - To make dough + 5 cups for soaking
  • Sugar – 2 to 2.25 cups + 1/4 cup to caramelize
  • Ghee – 1 cup + 1 tbsp
  • Cooking oil - 1/3 cup ( Use odourless oil)
  • Cashews – few
  • Step 1 Take 1 cup of wheat flour, add water little by little and knead a dough like chapathi dough. Let it be thick and no need to use oil or ghee while making the dough. Place the dough in a big bowl and add 5 cups of water to it.Let it soak for 2-4 hours.
  • Step 2 After 2 hours, take the dough with milk and mix it well with your hands. Dough dissolves in water and you will get white colored milk.Strain the milk through a cloth strainer and squeeze the fiber like part that comes from the wheat dough. Do not add more water.Use the soaked water to extract the milk. After taking all the milk, discard the residue.Set the milk aside. In a bowl, melt the required ghee and mix with oil. Set aside.
  • Step 3 In a wide, heavy bottomed kadai ( Non-stick kadai) , heat 1 tbsp of ghee and roast the cashews. After it turns golden brown, add the wheat milk.No need to remove the roasted cashews. Start stirring. Initially the mixture looks very watery. But If you keep stirring for 15 minutes, it becomes slightly thick. Keep the flame medium and stir it well. If you want, you can keep the flame high to hasten this process. But stay nearby because it will burn at the bottom very soon. After it looks thick like porridge, add 2 cups (2.25 cups for more sweetness, I used 2.25) of sugar and keep mixing. Keep the flame very low. Now you have to caramelize the sugar in the next step.
  • Step 4 Sugar Caramelization: In another gas burner, keep a small kadai and add 1 tbsp ghee. After its melted, add 1/4 cup of sugar. Mix well and caramelize it. Do the entire process in low flame because if the sugar is over caramelized, it turns bitter in taste and spoils the taste of halwa. So please be careful.
  • Step 5 Sugar will melt in ghee and its color changes to golden brown.Switch off the flame immediately and mix well in the heat.Please refer the video for clear understanding. Add the caramelized sugar to the halwa. It may splutter, so be careful while pouring it.
  • Step 6 Again start mixing the halwa. Keep the flame medium. After the caramelized sugar is mixed well, color of the halwa will be changed to light brown.Check the taste and add more sugar if needed at this stage itself. Then add 1tbsp of melted ghee + oil and mix well. Ghee+ oil will be absorbed by the halwa and turns glossy/shiny. Again add 1 tbsp of ghee and mix well. Continue this process at regular intervals. Color of the halwa becomes darker as it cooks.
  • Step 7 Halwa will start to leave the sides and thickens. Do not remove at this point. Again add some ghee+Oil and keep mixing in low to medium flame. Never increase the flame because halwa may turn chewy. Halwa will become non-sticky and slide off the ladle. Keep adding ghee. It will be completely non-sticky, becomes soft & rotates with the ladle. Keep adding ghee + oil. Do not lose patience. At one stage, it will stop taking ghee and starts to ooze out the ghee+ oil in the sides first. It happens only during the last 5 minutes. Keep mixing. Now you can find ghee oozing out all over the halwa. Collect the ghee that oozes out from the halwa in a bowl. Slide the kadai slightly and take out the ghee. Flame should be low. I collected more than 3/4 of the ghee+oil I added in the halwa. You can use this ghee for making other sweets or in your regular cooking. It won’t smell or taste sweetish. After collecting the ghee, transfer the halwa to a big bowl and allow it to become warm. Serve it hot or warm as you wish. The entire process took one hour for me.
  • Step 8 This halwa will release the ghee every time you reheat it.So you can reheat the halwa in microwave for 1 minute or keep it inside idli steamer till it gets heated. Remove the ghee from the halwa and serve hot. You can store this halwa in an airtight box and keep it for more than a week and enjoy. No need to refrigerate too. This halwa will be coated with frozen ghee after its cooled down.


Tip: The quantity of oil & ghee mentioned is approximate. You keep adding more depending on the consistency.

Source: Internet



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