October 23, 2016

Tirunelveli Halwa

Posting the authentic recipe for Tirunelveli Halwa is a long time pending for me. Its not only the Iconic sweet of Tirunelveli it also earned me a good fame after I made this in the popular Tamil Satellite Channel Sun T.V. I should thank my hubby who got the permission from the traditional halwa makers of my town and took me there to watch their halwa making. It helped me a lot to become an expert in making this delectable and inviting sweet. The only secret ingredient needed is Patience. If it is made by following the steps perfectly you will be amazed to see that Just 250 gms of Wheat yields  1 k.g of halwa.
  • Pre time: 20 mins
  • Cooking time: 45 mins
  • Yields 1 K.g

Ingredients for making Tirunelveli Halwa:

  • Samba Gothumai / Wheat 250 gms
  • Sugar 3 and 1/2 cups and 6 tea spoons
  • Ghee / Clarified butter 2 cups
  • Broken cashews handful


How to make Tirunelveli Halwa?

Powder the wheat in a blender to coarse grains and soak it in water for 3 hours.


After 3 hours Grind the soaked wheat in the blender in small lots adding surplus water to fine thin batter and transfer to a vessel. You can use as much water as you can.
Now filter the ground wheat mixture in a strainer or siever and take the wheat milk out in a vessel.


While straining also you can add water and squeeze the mixture with hand to extract milk. Discard the residues.
Leave the milk extracted undisturbed for 8 hours or overnight.
Now you can see the thick milk sedimented at the bottom and the thin water on the top.
Slightly tilt the vessel and throw the thin water out.

 Measure the sedimented thick wheat milk in a cup.
Use  this cup to measure the sugar and ghee.
So the ratio of wheat milk, sugar and ghee is 1: 3 1/2 : 2.
Pour the milk sediment in to a broad heavy bottomed pan with four cups of water and 3 and 1/2 cups of sugar together.
Heat the pan and keep stirring.






































Around after 15 minutes the stuff becomes thick and gives transparent consistency.
At this stage start adding ghee in lots.
Once in every 5 or 8 minutes keep adding 2 table spoons of ghee and keep stirring.
Meanwhile in another stove heat apan with 3 tea spoons of ghee.
Put 6 teaspoons of sugar to it and stir continuously.
When the sugar starts caramelising and becomes dark golden brown add it to the halwa pan.


This gives fantastic colour to the Halwa.
Stir the Halwa pan adding ghee at intervals till the stuff thickens tightly.
At one stage you can watch all absorbed ghee will start oozing out.

This is the correct stage to switch off the stove.
Fry cashews in ghee and add to the halwa.

SEE THE BELOW VIDEO TO VIEW THE MAKING OF TIRUNELVELI HALWA

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