About
This tiny village near Tirunelveli, in the southern half of Tamil Nadu, might have sparked the state's love for halwa and more specifically it's most popular halwa the Tirunelveli halwa.
Video
Steps
- Measure and take samba wheat add water till immersing level.Soak it overnight or atleast for 8hrs.Drain the water then add 1/2 cup water and transfer to mixer jar.
- Grind it smoothly,then transfer it to a strainer.
- Filter it,keep mixing and pressing it with a spoon to extract milk completely.Grind it again with 1/4 cup water to take second milk.Transfer the extracted milk to a bowl and keep it undisturbed for atleast 15mins.Now get ready with a heavy bottomed pan.
- You can see the clear water on top, drain little of it but not fully,Set aside.Heat a tbsp of ghee in the heavy bottomed pan.
- Add the extracted wheat milk and keep stirring to avoid lumps.In few mins it will reach porridge consistency(it will coat the laddle).
- n another small kadai heat a tbsp of ghee,fry the broken cashews until golden brown,remove the cashews.Now in the same pan with remaining ghee..
- Add a tbsp of sugar,keep mixing it in low flame.First it will change to light brown then crystallise.
- Keep stirring to get a reddish golden brown color. Now add this caramelised sugar to the halwa
- Add a tbsp of ghee and keep stirring without leaving.Do this in low flame itself.
- It will nicely bubble up then slowly it will start to form a mass.Add ghee in intervals and keep stirring.
- At this stage add fried cashews and mix well.The halwa will be glossy and dark in color,it will roll like a ball.
- You can slide the pan and collect the excess ghee with a spoon if you want.Look at the ghee around the halwa.
- Serve hot / warm.
