tirunelveli halwa -GODHUMAI HALWA | EASY WHEAT FLOUR HALWA

Soak 1 Cup Whole Wheat in sufficient water for 8 hours/overnight. Drain the water and grind the Wheat with 1 Cup of fresh water. Strain the Wheat Milk using a metal strainer. Again add 1 more Cup of fresh water to the chakkai and grind once again. Extract Milk from this as well. Keep the complete milk aside for 30 minutes.
After 30 minutes, gently remove the water content in the Milk that would have settled on top by slightly tilting the container.

In a Wok, heat 1 Cup Sugar with 1 tablespoon of water. Keep it on high heat till it melts, turns golden brown and caramelises. Pour 1 Cup water at this stage and take care because it will splutter furiously. Keep stirring continuously, and add the remaining 1 Cup Sugar. See that there are no lumps. When the Sugar Syrup reaches one-string consistency, add the Wheat Milk and stir slowly. Add upto 1.5 Cups of Ghee gradually and when the Halwa leaves the sides of the pan and when you see white bubbles on the underside, switch off the flame and garnish with Cashewnuts roasted in Ghee. Serve hot and relish. :D

Note: You may note there is no distinct ingredient that can add flavour to this Halwa, like Elakkaai or Jaadhikkaai. The only flavour in this dish is brought by:
1) The Pulippu (Acidity) in the Wheat Milk.
2) The Caramelising of the Sugar, both for flavour as well as colour. The first one Cup of Sugar is purely for the colour and flavour, and the effective sweetness comes only from the second one Cup.
These two points are vital for achieving the exact traditional flavour and colour for this Halwa.