Halwa (Indian Sweet)Godumai (Wheat) Halwa- Traditional Deepavali

Having done teaching practice in Kuala Lumpur for half a year, in a predominantly Indian area, I grew to like a lot of Indian sweets and food. Besides my Indian land lady was a good cook and she tempted my room mate and I with lots of goodies.

• hole wheat (wheat grains) – 1 cup
• Sugar – 1 and 1/2 cups (You can increase to suit your taste)
• Cardamom – 4 nos
• Ghee – 4 tablespoons (You can increase if you like)
• Saffron colour – 1 pinch

For garnishing – 1/2 cup chopped dry fruits like cashew, badam and pista lightly fried in 2 teaspoon ghee
Method

1. Wash and soak the wheat for 12 hours.
2. Grind in a mixie adding 1 cup water. Strain through a seive to get a thick milk. Grind again adding 1 more cup of water and strain again. You will be left out with only the husk in the seive. Add enough water to squeeze out all the milk.
3. Pour the milk in to a thick bottomed pan, add sugar and cook on a low flame. Keep stirring continously.
4. Add the ghee when the halwa starts thickenng. Add the cardamom powder and the saffron colour. Mix well.
5. Cook till you can roll the halwa into a ball with your fingers.
6. Add chopped dryfruits sauted in ghee. Spread on a greased plate. allow to cool and cut into desired shape.

TipsIf you want a thick halwa like what we get in sweet shops, add 2 cups sugar in place of 1 and 1/2 cups.

You can add 2 cups chopped dry fruits to get the dryfruit halwa we get in sweet shops.