Delectable Delight: Homemade Tirunelveli Halwa Recipe
2 mins read

Delectable Delight: Homemade Tirunelveli Halwa Recipe

Ingredients you’ll need:

  • 1 cup wheat flour
  • 2 cups sugar
  • 1 cup ghee (clarified butter)
  • 1/4 teaspoon cardamom powder
  • A pinch of edible camphor (optional)
  • Cashews and raisins for garnishing
  • Water

Step 1: Roasting the Wheat Flour

  • Heat a heavy-bottomed pan and add 2 tablespoons of ghee.
  • Add the wheat flour and roast it on medium-low heat until it turns golden brown and emits a nutty aroma. Keep stirring constantly to avoid burning.

Step 2: Making Sugar Syrup

  • In a separate pot, add 2 cups of sugar and 1 cup of water.
  • Heat the mixture until the sugar completely dissolves to form a syrup.
  • Once the sugar syrup reaches a one-string consistency (when a small amount of syrup between your fingers forms a string), remove it from the heat.

Step 3: Mixing Wheat Flour and Sugar Syrup

  • Gradually add the roasted wheat flour to the sugar syrup while stirring continuously to avoid lumps.
  • Mix well until the mixture thickens. If it’s too thick, you can add a little water or milk.

Step 4: Adding Ghee

  • Start adding ghee little by little, while continuously stirring the mixture. The halwa will absorb the ghee and become glossy.

Step 5: Flavoring and Garnishing

  • Add cardamom powder and a pinch of edible camphor (if using) for flavor.
  • In a separate small pan, heat some ghee and roast cashews and raisins until they turn golden brown.
  • Add the roasted cashews and raisins to the halwa mixture.

Step 6: Final Touch

  • Continue cooking and stirring until the halwa reaches a desired consistency. It should be glossy, non-sticky, and have a slightly translucent appearance.

Step 7: Serving

  • Once the halwa is cooked, transfer it to a greased plate or tray and flatten it with a spatula.
  • Let it cool for a while, then cut it into pieces and serve.

Enjoy your delicious Tirunelveli halwa!

Remember, making halwa requires practice to get the right texture and consistency. It might take a couple of tries to master the process.

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