Tirunelveli halwa or wheat halwa is a very yummy dessert. It brings back the childhood memories as the wheat halwa will be prepared and stored by my grand Mom for days and given whenever we asked. The taste still reminds me of those days and tells it is worth the effort. This is the very first time I had tried making them and did come out really good! 

Cooking time – 90 mins

Whole wheat – 3/4 cup
Brown Sugar – 2 cups
Ghee- 1/2 cup
Water – 4 cups

Soak the whole wheat for a minimum of 12 hrs, drain the water and add 2 cups of water to the wheat and extract the milk. Take around 2 cup of wheat milk. Allow the milk to rest for 2 hrs for the thick milk to deposit. Pour the water that comes up and Now take around 1 cup of the thick milk and add around 4 cups of water and keep it aside.

In a non stick pan take the sugar and add enough water to dilute. Allow it to come to a boil, check for one string consistency and add the wheat milk slowly by stirring. Keep in a Low flame and add in all the milk and give it a good stir.

Now keep stirring without taking out the ladle for about 30 minutes. They get slightly thick, now add 1 tbsp of ghee and mix well. Add a tbsp of ghee once every 15 minutes and stir well. Around 75 minutes from the start time we will get to the halwa consistency as they get non sticky on the pan and leave the sides. Now add the remaining ghee once in every 5 minutes. Now the halwa is very much reduced and comes togeater as we stir. Transfer the halwa to a bowl and serve them hot or warm.