Wheat Halwa

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Preparation Time: 1 hour
Cooking Time: 20 minutes
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Preparation Method

  • Soak wheat for two hours.
  • Grind the soaked wheat, drain the water and extract the milk.
  • Use a thin cotton cloth to drain.
  • Grind the wheat two to three times and extract the milk and let it overnight.
  • The thick wheat milk will settle down.
  • Drain the excess water and discard it.
  • Chop the cashews, almond and pista to tiny pieces.
  • Heat a heavy bottomed pan with 250 ml of water, sugar, kesari colour powder, saffron and allow it to boil.
  • Pour the wheat milk and stir it continuously. Add ghee, cashew nut and almond.
  • Simmer it in a low flame and keep stirring.
  • Stir it until the ghee leaves the halwa.
  • When the halwa is not sticky to the ladle, remove from fire and serve it in a ghee greased bowl.

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