This halwa is very popular in a city named Tirunelveli. Tirunelveli is famous for this sweet made with wheat, sugar and ghee also called as ‘Irutu kadai halwa’. Tirunelveli halwa was popularised by Irutukadai Halwa, a shop opened in 1900 which sells the sweets only during twilight. I saw a video recently which used caramelised sugar to achieve the natural brown color so wanted to try that and it worked really well, lookwise and tastewise it was soo good. Check the small insta video that I posted. As I already have experience stirring wheat halwa, I just tried with a small quantity today as its really tough to stir single handedly. But its worth the effort I can say, the halwa just melts in your mouth. Hot wheat halwa with dripping ghee is a delighful sight to see – What more taste a spoonful its heaven I say.
Wheat Halwa Recipe – 2 ways
There are 2 methods to make wheat halwa. I have shared both the traditional way and easy way of making wheat halwa. Personally though the traditional method takes time. When it comes to halwa nothing can beat the taste of tirunelveli halwa, yummy is an understatement I say.
Traditional method : This method is made by soaking wheat berries, extracting milk then cooking till the desired consistency is reached. Though it takes time, the taste is so good. Easy method : This is one of the easy methods using wheat flour with no compromise in taste. Though this method needs soaking, extracting milk does not take much effort and time like the traditional method.
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How to make Wheat Halwa
Method 1 – Traditional method
Serve wheat halwa hot / warm.
Method 2 – Easy method
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Expert Tips
If the extracted milk is very thick it will get thicken faster and will leave raw smell. So water content should be there so I just drained little of the clear water not fully. Once the sugar is caramelized add it immediately, it may form thick crystals but keep stirring it will dissolve by itself. It is tough to stir single handedly for an hr so if you are making in bulk, take a helping hand so that you can stir alternatively. If you are trying for the first time, just try for 1/2 or 1 cup so that you get to know the tactics of stirring. There is no consistency check just when ghee oozes out stop adding ghee and cook for few mins then switch off. Do not cook after ghee oozes out, else halwa will become hard very chewy. For 1/4 cup of samba wheat it gave a good volume. Make sure to use a heavy bottomed pan or kadai. Use good quality pure ghee for best flavour. Don’t add ghee fully add it in intervals. You can even use half and half oil and ghee but the flavour will differ. You can even grease a tray and pour it and cut into pieces. You can keep it outside for 2 days after that refrigerate it. When refrigerated it will become slightly hard just heat it up while serving.
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