THANK YOU ALL!!! I have been waiting for this perfect moment to write this, as today I am successfully completing my one year of blogging which is not possible without you all. Thanks a Ton! It has been an exciting journey and all your motivations keep me driving to learn new things. In this one year, I have got connected with good friends and followers. I truly appreciate your comments that you have given, or even if you are a silent follower, thank you all for visiting my blog. To enjoy this success I’m sharing here the authentic Thirunelveli Halwa with you all.
I was very excited for this day to enjoy and asked my hubby to suggest some good sweet to prepare. He is very much fond of Iruttukadai Thirunelveli Halwa and suggested me to do the same. This was on my todo list for a quite long time and thought this is the perfect time to share with you all. The process which I have shown here is certainly an easy one, but this too takes lots of time to prepare. Original authentic Thirunelveli halwa uses Whole samba wheat variety. Where you need to soak wheat overnight, grind it in a mixer using water, and the milk is extracted and used.
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The method which I have shown here uses wheat flour instead of whole wheat. So you have to make chapati dough and soak in water for 3-4 hours, mix it thoroughly and filter the milk and fiber. But the remaining process of making halwa is the same. Always use Homemade Ghee to get the authentic flavor. This halwa takes so much of ghee, so use the specified amount of ghee, do not skip. Or else you can use half of ghee and half of odorless oil. But I would suggest you stick with ghee as it gives the authentic halwa taste. The caramelization of sugar plays important role in getting the authentic flavor and color of the Thirunelveli halwa. So make sure that you cook at low flame and bring the brown color. Do not overcook or burn the sugar, it will give a bitter taste to halwa. Now let us see how to prepare this recipe.
- 1 Cup Whole wheat flour/Atta
- 2.25 cup Sugar + 1/4 cup for caramelizing
- 1.25 cup Ghee
- 20 Cashews
- 4-5 cups Water
- In a bowl add wheat flour, add little by little water and make to chapati dough consistency. Now add remaining 4 to 4 and 1/2 cups of water into the bowl and let it soak for 3-4 hours.
- After 4 hours mix it thoroughly. Now strain it through a strainer with a thin cloth on it. So that milk and fiber are separated. We are going to use only the milk. Discard the fiber.
- Use a heavy bottom iron kadai or non-stick kadai. Add a tsp of ghee and fry the cashews until golden brown. To this add the milk extracted using another fine strainer, so that remaining fiber can be collected as shown. Now cook on medium low flame.
- After 25-30 mins the milk thickens. At this stage add 2 and 1/4 cup of sugar and mix it thoroughly. It turns to the glossy texture as shown in the pic.
- Parallelly on another stove place a pan and add remaining 1/4 cup sugar and 2 tbsp of water and caramelize until brown. Do not burn it otherwise, halwa will taste bitter.
- Now pour this in boiling sugar atta mix, and mix it thoroughly. caramelization of sugar is at most important as this only gives the color to the halwa. Cook for another 10 mins. Then add a tbsp of ghee and mix it until it absorbs the ghee. Then add another tbsp of ghee and mix it until it absorbs. Similarly, you have to add all ghee a tbsp at a time frequently until all the ghee is done.
- At a particular stage, halwa stops taking ghee and it starts to ooze the ghee. This is a perfect consistency and you can confirm that halwa is ready. Now remove all the excess ghee oozing out of the halwa.
- If not removed, once the halwa is cooled you can find the ghee frozen on the top of the halwa. So it is necessary to collect the ghee. You can see how halwa is sliding without sticking to the kadai. Our halwa is ready to serve now. Enjoy it hot or cold.
- Traditional halwa uses whole samba godumai (a variety of wheat). Wheat is soaked overnight, grind it in a mixer using water and the milk is extracted. I have shown here the easy method using wheat flour.
- Caramelization of sugar plays important role in getting the authentic flavor and color of the Thirunelveli halwa.
- Use a generous amount of homemade Ghee. If you don't want to add so much ghee use half of ghee and half of odorless oil.
- Use either a heavy bottom iron kadai or just stick to the non-stick pan which is easy to work with.
- Entire cooking process must be done in medium low flame only.
You might also like authentic Srivilliputhur Palkova.
Delicious glossy melt in mouth Thirunelveli Halwa is ready to relish.
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