Wheat Halwa (Godhumai Halwa) brings back memories of my grandmother’s kitchen during festival time. The smell of cardamom and ghee would fill the whole house. This recipe might seem tricky at first, but I promise it’s easier than you think. The secret is in the soaking and straining process. Once you get that right, you’re golden. This sweet treat has been loved for generations, and now you can make it at home. Trust me, your family will be asking for seconds.
About the Recipe
This wheat halwa recipe is special because it uses whole soaked wheat instead of flour. This gives it a unique texture that’s silky smooth yet rich. The overnight soaking makes all the difference – it softens the wheat perfectly. You’ll love how the ghee slowly gets absorbed, making each bite melt in your mouth. The cardamom powder adds that warm, aromatic touch that makes this dessert so memorable. It’s perfect for celebrations, but honestly, any day is a good day for halwa.
Why You’ll Love This Recipe
The texture of this halwa is surely divine – it’s smooth, rich, and has just the right amount of sweetness. What makes this recipe special is the traditional method of soaking and straining the wheat. It creates this beautiful, creamy base that’s nothing like store-bought versions. The cashews add a lovely crunch, while the kesari powder gives it that gorgeous golden color. Plus, it keeps well for days, so you can enjoy it whenever you want. The best part? Your kitchen will smell amazing while you’re making it.
Wheat Halwa Godhumai Halwa
Cooking Tips
Make sure to soak your wheat for a full night – this is really important for the right texture. When straining, press the wheat well to get all the milky liquid out. The sugar syrup needs to reach two-string consistency, so test it by taking a drop between your fingers. Add ghee slowly while stirring to avoid lumps. Keep stirring throughout the cooking process to prevent sticking. The halwa is ready when it pulls away from the sides easily.
Serving and Storing Suggestions
This recipe serves about 6-8 people and takes roughly 45 minutes to prepare (plus overnight soaking time). Serve warm or at room temperature – both are delicious. Store covered in the fridge for up to a week. You can even freeze portions for up to a month. Warm it gently in the microwave before serving if you prefer it hot. Great for festivals, dinner parties, or just treating yourself on the weekend.
Similar Recipes
- Carrot Halwa (Gajar Ka Halwa)
- Semolina Halwa (Rava Kesari)
- Moong Dal Halwa
- Bottle Gourd Halwa
Nutrient Benefits
Wheat provides good fiber and B vitamins, while ghee offers healthy fats that help absorb fat-soluble vitamins. Cashews add protein and healthy minerals like magnesium. Cardamom aids digestion and has antioxidant properties. Though this is a sweet treat, the wheat base makes it more filling than many other desserts. The traditional preparation method preserves more nutrients compared to highly processed sweets.
Wheat Halwa (Godhumai Halwa)
Ingredients
- 1 cup Samba Godhumai (Wheat, soaked overnight)
- 3 cups Sugar
- 1 cup Ghee (melted)
- Kesari Powder (as per taste)
- 1/2 tsp Cardamom Powder
- Cashewnuts (a few, chopped)
Instructions
- Grind the soaked Samba wheat and strain it well.
- Allow it to rest for 30 minutes.
- After 30 minutes, gently scoop out the clear liquid from the top and discard it.
- In a separate pot, boil sugar with enough water until it reaches a two-string consistency.
- Now, add the strained wheat flour milk and stir to mix thoroughly.
- Gradually add the melted ghee while stirring continuously.
- Include the chopped cashew nuts, cardamom powder, and kesari powder.
- Stir until the mixture thickens and no longer sticks to the sides of the pot.
- Pour the halwa into a greased plate and allow it to cool.
- Once cooled, cut it into your desired shapes.
- Garnish with additional chopped cashew nuts.
- Serve and enjoy this delectable Wheat Halwa!
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Frequently Asked Questions
Can I skip the overnight soaking step for wheat?
No, overnight soaking is really important for this recipe. It softens the wheat properly so you can extract the creamy liquid needed for the halwa. Without proper soaking, you won’t get the right texture. The wheat needs time to absorb water and become tender enough to grind well.
What does two-string consistency mean for the sugar syrup?
Two-string consistency means when you take some syrup between your thumb and finger and pull apart, it forms two threads instead of one. This is the perfect thickness for halwa. If it’s too thin, your halwa won’t set properly. Test it every few minutes while boiling.
Can I use regular wheat flour instead of soaking whole wheat?
It’s better to stick with soaked wheat for authentic texture and taste. Wheat flour will give you a different consistency that’s more like semolina halwa. The soaked wheat method creates a unique creamy texture that’s traditional to this recipe and really worth the extra effort.
How do I know when the halwa is ready?
The halwa is done when it stops sticking to the sides of the pot and comes together in one mass. You should be able to stir it easily without it clinging to your spoon or the pot. It will also have a glossy appearance from the ghee and pull away cleanly from the edges.
2 comments
thank you very much,but i ll be so happy if u posted the recipe of trichy spl gundu poonthi,which s golden n color and heavenly in teste
i tried yhis recipe,it was very nice,i sister wont eat sweets but she loved this one