Tirunelveli halwa with whole wheat
- Wheat 1 cup
- Sugar 1 ¼ cup
- Ghee 1 cup
- Lemon 1
- Cashew 1 tbsp
Level of difficulty Average
Cost Average budget
Roast cashews in ghee and keep it aside.
Wash and Soak the whole wheat in water for 12 hours.
Drain the water and grind the whole wheat in a blender.
Extract the milk, grind it for 2 more times or until the gluten is left and extract milk.
Rest the milk for at least 5 hours for fermentation.
Remove the watery layer formed at the top.
In a pan add extracted milk and sugar, for 1 cup of wheat milk add 2 -2 ¼ cups of sugar.
In a pan add ¼ cup of sugar and dissolve it with few drops of water and stir it until the caramel is formed.
Now add the remaining sugar and add few drops of water to dissolve the sugar and stir it constantly to form single thread consistency.
Add the extracted milk and mix well.
Add ghee little by little and keep stirring until the ghee oozes out.
Turn off the flame when the halwa is of thick enough to roll like a ball.
Add the roasted cashews and transfer the halwa to a ghee applied plate.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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